The original rum cake recipe is made with a boxed cake mix and pudding mix and now there are a number of recipes where you can do it from scratch. This is a variation of Ali’s recipe Rum Cake (From Scratch!) at gimmesomeoven.com.
Christmas Butter Rum Cake
- 11.9 ounces (2 1/2 cups) cake flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups plus 3 tablespoons sugar, divided
- 10 tablespoons unsalted butter, melted
- 3 tablespoons avocado oil
- 1/2 cup dark rum
- 1/2 cup buttermilk, room temperature
- 1 tablespoon vanilla
- 6 egg yolks, room temperature
- 3 egg whites, room temperature
- 1 cup chopped pecans
- 2 tablespoons light brown sugar
Generously butter a 12 cup bundt pan and sprinkle 3 tablespoons of sugar in it and turn the pan until all the inside is coated with sugar. Pour the chopped pecans in the bottom and sprinkle them with the 2 tablespoons of brown sugar. Set the pan aside.
Place the melted butter, oil, buttermilk, rum, vanilla and egg yolks in a bowl and whisk together and set aside.
Place the 3 egg whites in a standing mixer bowl with the whisk attachment and whip until frothy. Add 1/4 cup of sugar and beat until it forms stiff peaks. Transfer to a small bowl.
Place the flour, baking powder, baking soda, salt and 1 1/2 cups sugar in the mixer bowl (still with the whisk attachment) and mix them together. Pour the liquid mixture into the flour mixture and mix on low about 15 seconds (don’t over mix). Scrap the sides of the bowl down with a rubber spatula and mix for a short time again just until mixed. Remove the mixing bowl from the stand and using a rubber spatula, fold in 1/3 of the stiff egg white mixture, then fold the rest.
Spoon the batter into the prepared pan and bake in a 350 degree oven for 45 minutes until it bounced back up with you press it with your finger.
While the cake is baking make the rum butter sauce (below) that you will pour over it after it has cooked.
Let the cake cool in the pan on a baking rack for 15 minutes and then poke holes in the cake with a skewer and pour half of the rum butter sauce over the cake and let soak 10 minutes. Invert the cake on to the cookie rack or the serving dish and pour the remaining sauce over it. Note: If you are putting it directly on to the serving disk, you don’t want a lot of the syrup to sit in the middle or the cake will get too soggy in the middle. Scoop it out and let it drizzle down the outside of the cake.
Serve warm or when the cake is completely cool, seal tightly with plastic wrap until ready to eat.
Rum Butter Sauce
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/4 cup rum
Place the butter, water and sugar in a small sauce pan and bring to a boil and let boil 5 minutes. Remove from the heat and slowly drizzle the rum into the sugar mixture as you whisk it.
Vanilla Bean Whipped Cream
- 2 cups whipping cream
- seeds of 2 vanilla beans
- 1/4 cup powdered sugar
Split the vanilla beans with a sharp knife and scrape out the seeds. Put the cream and vanilla bean seeds in a mixer bowl. Whip the cream mixture and when it’s starting to become stiff, add the powdered sugar and continue whipping to desired consistency.