Rum cakes are everything you look forward to during the holidays; the are made in a bundt cake pan which is a part of every Grandma-starter-pack, they are home made and packed with sugar, and most importantly, it’s soaked in liquor.
I made the traditional version a few years ago and fell in love with this recipe, I even made the pudding mix from scratch. (It’s not worth it, for the record) While I was making one this year I got inspired. Spiced rum goes naturally with cinnamon and cinnamon goes perfectly with dark chocolate. This version of the rum cake is dark and spiced with a full-bodied rum flavour. It takes grandma’s rum cake to a whole new level! You will never go back to normal rum cake again!!!
Chocolate Spice Rum Cake
- 1¾ cups all-purpose flour (Or 1 cup all purpose and 3/4 cake flour, all cake flour makes the cake too soggy)
- ¼ cup cornstarch
- 1/4 cup unsweetened cocoa powder (exclude for traditional recipe)
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup unsalted butter, at room temperature
- 1½ cups granulated sugar
- 3 tablespoons + ½ cup canola oil, divided
- 1 3.4-ounce package of instant chocolate pudding (vanilla for traditional recipe)
- 4 eggs
- ¾ cup whole milk
- 1 cup dark rum
- 1 tablespoon vanilla extract
- 3 Tbls cinnamon (exclude for traditional recipe)
- ¾ cup unsalted butter
- 1½ cups granulated sugar
- ¼ cup water
- Pinch of salt
- 3/4 cup dark rum
- Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity) Use a brush or paper towel with room temperature butter, the butter must coat every corner or ridge or the cake will stick.
- In a medium bowl, sift together the flour, cornstarch, baking powder, and salt, cinnamon and cocoa; set aside.
- Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for a minute or two – the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
- Add the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin – this is good! It will be nice and moist!)
- Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
- When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30 seconds.
- When the cake comes out of the oven, use a spatula to gently loosen the cake from the sides of the pan and the center and using a butter knife, gently poke slits down into the cake. Pour the rum syrup over the bottom of the cake slowly so it has time to absorb. Let it sit for 10 minutes.
- Invert the cake onto a serving platter. Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.
Recipe adapted from: http://www.browneyedbaker.com/homemade-rum-cake-recipe/