Golden Rum Cake From Scratch | Your Friendly Confectioner

Famous across the Caribbean, golden crust rum cake is a vanilla cake that has a double dose of rum in the batter. (It's incorporated in the cake while baking and also brushed on top). Therefore, it has a powerful alcoholic flavor. Conventionally, dried fruit is drenched in rum for months plus then included in the cake batter. But it can be as easily made cake at home by following our below-mentioned recipe.

The cake calls for dark rum that has lots of spice and vanilla to give a strong and rich flavor to it. A more refined light rum would not do any good here because it does not have that distinct flavor the cake demands.

This fabulous rum cake recipe is actually made utilizing scratch ingredients (no readymade boxed mixes). It might take a little more time and effort, but it is worth it. The cake is saturated with dark golden rum butter syrup that keeps it deeply moist, soft, and rich in rum flavor. Whereas it can be a feast to your taste buds throughout the year, this golden rum cake will bring more charm to holiday get-togethers.

· Preparation time: Two hours

· Cooking time: One hour and ten minutes

· Total time: Three hours and ten minutes

· Calories: 412

· Servings: 16

1. Two ounces of dark brown sugar (about 1/4 cup packed)
2. 14 ounces of all-purpose flour (about two ¾ cups)
3. Half teaspoon of kosher salt
4. ¾ ounces of cornstarch (about two ½ tablespoons)
5. Eight ounces of sour cream
6. ¼ teaspoon of baking soda
7. ¼ cup of dark rum
8. ¾ cup of heavy cream
9. Eight ounces of unsalted butter at room temperature
10. One tablespoon of pure vanilla extract
11. Four large eggs
12. 18 ounces of granulated sugar (about two 1/2 cups)
13. Two large yolks of egg

1. ¼ cup of water
2. Two ½ ounces of unsalted butter (should be cut into little pieces)
3. ¼ teaspoon of kosher salt
4. One cup of granulated sugar
5. One teaspoon of pure vanilla extract
6. Two tablespoons + ¾ cup of dark rum

1. Heat your microwave to around 350 degrees Fahrenheit. Adjust the oven rack in the middle position.
2. Lightly and evenly grease a bundt pan (12-cup). Dust the pan inside alongside flour. Turn it upside down as well as tap gently to remove the excess. Make sure each of the nook and corner of the pan is coated with flour so that the cake does not stick inside when you take it out.
3. Now, take a large-sized container, whisk together the brown sugar, flour, baking soda, kosher salt, and cornstarch until finely combined. In another container, whisk together the heavy cream, sour cream, vanilla, and dark rum.
4. In a bowl of a stand mixer fitted alongside the whisk, paddle attachment, whip the granulated sugar and butter on medium-low speed for a few minutes (3,4 minutes approximately.) Mix until the mixture turns fluffy but less dense. Keep whipping the cream for another 2 to 3 minutes on high speed—Scratch down the container's sides.
5. Now, at a low speed, carefully start infusing the yolks and eggs into the mix. Do it one by one and beat well. Nicely incorporate each, gradually adding the next. Do not pour all the eggs at once and do not over mix. Keep scraping down the container sides many times throughout the procedure.
6. Alongside the mixer on medium-low speed, speedily alternate between adding the wet and dry ingredients, starting and ending with the dry. This shouldn't take more than 60 seconds in total. As soon as the ingredients have been included, turn off the blender mixer as well as give some good stirs with a spatula to make sure the ingredients are combined.
7. Pour into the prepared bundt pan and level off the top with an offset or regular spatula. Bake for almost 1 hour and 10 minutes, or up until a wooden toothpick comes out all clean from the middle.
8. While your cake bakes, let prepare the rum syrup. In a medium-sized saucepan, mix together the butter, sugar, water, salt, vanilla, and three-quarter cup rum. Boil over medium-high heat while occasionally stirring, then turn to low heat and seethe for six to eight minutes, until the sugar dissolves and the syrup thickens slightly. Remove the pan from the stove and stir in one or two more tablespoons of rum. The quantity of rum can be slightly increased depending on how strong a flavor you want to be in the cake. 
9. Let it cool in the container for ten minutes, and then turn it upside down on a wire rack; thus, it completely cools down. It might take around 45-50 minutes.
10. Finally, when the cake cools down, insert the Bundt pan again on top and carefully turn it back over from the wire rack. Give a light whisk to the syrup so that separation in the syrup can be removed, if any. With the assistance of a skewer or a toothpick, poke several times into the cake. (Don't over break). Drizzle more rum syrup on the top, occasionally stopping when needed to let the cake absorb the liquid properly. Leave the cake for one hour for maximum absorption and then take it out onto a cake stand to serve.

1. Although the light rum can technically substitute dark spiced rum, the use of dark rum is highly recommended for a bold flavor. It has a wonderful taste.
2. While not over breaking your cake, prick many holes on the sides and top of the cake so that a liberal amount of syrup seeps through it.
3. The baking spray is often used with flour in baking recipes. While with the Bundt cakes, it's better to use a light, thin coating of flour or unsalted butter.
4. To seal that moisture in, wrap the cap with plastic from all the sides, including top and bottom.
5. Like with any other cake, do not over bake as it will harden and will not get the moist texture properly.
6. If you want it to be alcohol-free, you can use artificial rum-extract flavors. On the contrary, if you want a more authentic rum cake taste, try using Caribbean rum.