Description
Indulge in the warm embrace of a Rum-Infused Bundt Cake that transcends seasons, making it a perfect treat for any time of the year. This timeless holiday cake, rich with the flavors of dark rum, Madagascar Bourbon Islands Vanilla Extract, and a hint of Almond Extract, promises to delight your taste buds and evoke cherished memories of festive gatherings. Substituting different types of liquor over the years, such as vanilla and maple-flavored whiskeys or almond, orange, and coffee liqueurs, adds a customizable touch to this classic dessert.
The Bundt cake, characterized by its distinctive ring shape, traces its roots back to the 1950s in the United States. H. David Dalquist, the founder of the Nordic Ware company, popularized the Bundt pan, making it a household name. This innovative design allowed bakers to create beautifully sculpted cakes with ease, giving rise to an array of Bundt cake recipes that became favorites for holiday celebrations and everyday indulgence.
As for the use of rum in the cake, alcohol-infused desserts have a long history in various culinary traditions around the world. In many cultures, including European and Caribbean cuisines, rum is an essential ingredient in cakes and pastries. The addition of rum not only imparts a delightful boozy flavor but also adds moisture, making the cake tender and irresistible.
Ingredients:
For the cake:
4 large eggs
3 large egg yolks
1/2 cup dark rum
2 teaspoons Madagascar Bourbon Islands Vanilla Extract
1 teaspoon Almond Extract
2-1/2 cups cake flour (use cake flour for a moist and tender texture)
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon Kosher Flake Sea Salt
2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pan
Powdered sugar, for dusting
For the glaze:
1 stick (1/2 cup) unsalted butter
1/4 cup water
1 cup granulated sugar
1/4 cup plus 2 tablespoons dark rum
Directions:
Preheat the oven to 325°F and position the rack in the center of the oven.
Grease a 12-cup Bundt pan with butter and dust with flour, ensuring the pan is evenly coated. Tap out any excess flour.
In a medium bowl, whisk together the eggs, egg yolks, dark rum, Madagascar Bourbon Islands Vanilla Extract, and Almond Extract. Set aside.
In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine cake flour, brown sugar, granulated sugar, baking powder, and Kosher Flake Sea Salt. Mix on low speed for about 30 seconds to blend the dry ingredients.
Add the softened unsalted butter and beat on low speed for about 2 minutes, or until the mixture is well combined and resembles coarse crumbs.
Gradually add one-third of the liquid ingredients to the mixture and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides of the bowl.
Repeat the process with the remaining liquid ingredients, beating and scraping as before.
Transfer the batter to the prepared Bundt pan and bake for 65-75 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean.
Cool the cake on a rack for ten minutes.
While the cake cools, make the glaze. Melt the butter in a small saucepan on low heat. Add water and granulated sugar, then increase the heat to medium-high and bring it to a boil. Reduce the heat to medium-low and simmer, stirring frequently, for about 5 minutes, or until slightly thickened. Remove from heat and stir in dark rum.
Using a thin skewer, poke holes all over the bottom of the cake about 1/2-inch apart, going about 3/4 of the way down. Brush half of the glaze over the bottom of the cake while still in the pan and let it soak in. If the glaze pools on the surface, poke more holes to help it sink in.
Invert the cake onto the rack. Gradually brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. Go slowly so that the glaze gets absorbed, rather than drips off the sides, and let it sit for at least one hour before serving.
Dust the top of the cake with powdered sugar for an elegant finishing touch, if desired.