By Suprita Mitter
December 20, 2024
A rum-soaked cake is a moist, flavourful dessert perfect for celebrations. Infused with dark rum and buttery syrup, it offers a rich, indulgent taste. With its tender crumb and aromatic warmth, this cake is a delightful treat for festive gatherings or special occasions.
2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 4 large eggs
1 tsp vanilla extract 1/2 cup milk 1/2 cup dark rum 1/2 cup dark rum 1/4 cup water 1/2 cup granulated sugar 1 tbsp unsalted butter Powdered sugar Chopped nuts
Preheat your oven to 175°C. Grease and flour a bundt pan or a 9-inch round cake pan. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in the rum.
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes. Let the cake cool for 10 minutes.
In a small saucepan, combine rum, water, sugar, and butter. Heat over medium heat until the sugar dissolves and the mixture comes to a boil. Simmer for 2–3 minutes. Using a skewer, poke holes all over the cake. Slowly pour the rum syrup over the cake, allowing it to soak in evenly.
Let the cake rest for at least an hour, or overnight for a deeper flavour. Dust with powdered sugar or garnish with chopped nuts before serving.