Caribbean Rum Cake with Rum Sugar Glaze
Ingredients
- 280 g all-purpose flour (Type 405)
- 3 teaspoons baking powder
- 1 packet vanilla pudding powder
- 200 g sugar
- a pinch of salt
- 220 g soft butter
- 5 medium eggs
- 60 ml rum
- all-purpose flour, for the pan
- butter, for the pan
Rum glaze
- 150 g powdered sugar
- 4-5 tablespoons rum
Preparation
Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) convection.
Grease and flour a 22 cm (8.5 inch) Bundt pan and tap out excess flour, or use a silicone pan.
In a bowl, mix flour, baking powder, vanilla pudding powder, sugar, and salt.
Add butter and eggs.
Beat with an electric mixer on high speed for about 2 minutes until fluffy.
Mix in rum.
Pour the batter into the prepared pan and smooth the top.
Bake in the lower third of the preheated oven for about 50 minutes.
Let cool on a wire rack for at least 1 hour.
Carefully invert the cake out of the pan.
Whisk powdered sugar and rum until smooth to make the glaze.
Pour the glaze over the cooled cake, spreading with a brush if needed.
Let the glaze set slightly.
Serve the cake, which yields about 14 slices.
Tips
Without the glaze, the cake freezes well. For best results, slice the cooled cake and store in a sealed freezer bag.
