Rum Bundt Cake

I took part in a cooking challenge last month about The Bahamas, where every month a country is randomly chosen and you have to discover the cuisine from that country and prepare a recipe.

This amazing rum cake recipe from John Kanell @preppykitchen caught my attention and what a discovery it was!! I adapted a few ingredients here and there for my taste.

So full of rum flavours, so moist that melts in your mouth, that we couldn't wait for the cake to completely cool down!! 😅

Obviously, I want to share it with you here, and hopefully, we can all dream together about that perfect Caribean destination 🏝️

What do you need?

Equipment:

✅ Medium bowl

✅ Stand mixer or hand mixer

✅ Sieve

✅ Measuring spoons

✅ Bundt cake tin. Preferably I would suggest using Nordic Ware bundt tin which is famous for its even heat distribution and easy release properties.

✅ Saucepan, medium size about 16-18 cm

✅ Scale

Ingredients:

Bundt Cake:

✔400g caster sugar

✔113g unsalted butter

✔120g vegetable oil

✔360g plain flour

✔4 eggs

✔2 tsp vanilla extract

✔1 tsp Himalayan salt

✔1 1/2 baking powder

✔120ml plain yoghurt or buttermilk (I used yoghurt as the recipe contains quite a lot of sugar)

✔180ml Rum (I used Honey Rum - Ronmiel Santa Cruz from the Canary Islands)

Rum glaze:

✔70g unsalted butter

✔50g caster sugar

✔50g brown muscovado sugar

✔60ml Rum, use Honey Rum if possible. I used Ronmiel Santa Cruz from the Canary Islands

Method:

1. Start preheating your oven at 165ºC with the heat up and down not fan and grease your bund tin.

2. Combine sieved flour with the salt and baking powder into a bowl.

3. Using your stand mixer beat butter, sugar, and oil at medium-low speed for 5 minutes until fluffy.

4. Add the eggs integrating one at a time and then the vanilla.

5. Add the flour alternating it with the rum and the yoghurt, adding the rest of the flour at the end.

6. Pour the mixture into your bundt tin, and tap the tin to your counter so it settles.

7. Bake for about 60 minutes and check with a cake tester or a small skewer.

8. Leave it to rest in the tin for exactly 15 minutes.

9. Meanwhile, prepare the Rum glaze. Melt the butter in a medium-size saucepan, add both types of sugars and stir at medium heat for about 3 minutes. Remove from the heat and carefully add the rum. You will see how it bubbles. It will settle in a moment. Pour the glaze into a small serving pot to serve.

10. Pour some glaze on top of the cake and invert it into a cooling rack with a tray underneath. Serve on a nice serving plate and drizzle with that aromatic Rum glaze.

Follow the video for a close look at the recipe process👇

Lots of love from London this time, maybe one day it will be from that Caribean place!!😜