Hot Buttered Rum Cake
- Level: Easy
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 559
- Total Fat
- 34
- Saturated Fat
- 11
- Carbohydrates
- 50
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 6
- Cholesterol
- 94
- Sodium
- 320
- Total: 2 hr (includes soaking time)
- Active: 35 min
Ingredients
Cake:
Nonstick cooking spray, for the pan
1 cup chopped pecans
1 3/4 cups all-purpose flour
1/2 cup dry milk powder
6 tablespoons cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups sugar
3/4 cup milk
3/4 cup dark rum
1/2 cup plus 3 tablespoons vegetable oil
1 tablespoon vanilla extract
4 large eggs, at room temperature
Buttered Rum Sauce:
1/2 cup (1 stick) unsalted butter
1/4 cup honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup dark rum
Directions
- For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
- Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
- Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
- Add the dry ingredients and mix until combined. (It will look like crumb topping.)
- Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
- Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
- Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
- For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
- Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
- Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)
Cook’s Note
You can also serve this cake cold? I know it's called hot buttered rum cake but I LOVE this cake when it's cold.