Guest Post: Let Them EAT Cake: Poet in the Pantry’s Butter Rum Cake

Hi, I’m Carrie, and I write poet in the pantry, a blog chronicling my culinary creations as a wanna-be baker. I first met Sami through a local boutique, Brazen Betties, and the cute-as-can-be proprietress of said shop, Julia. In fact, I wrote a brief post last year after I obtained my first Poor & Pretty cupcake soap; I was just so taken with them.

Sami asked if I would write a guest post for her blog while she is recuperating from the BUST Magazine Craftacular / World Maker Faire, and I was more than happy to help out. We may not make the same kind of treats, but our goals are similar: to make people happy with a little bit of indulgence in their lives.

Indulgence this is! Buttery, rich cake that evokes the tropics with its spicy aroma and banana-like taste. And then there’s the rum. Oh, the rum. In the cake itself, it complements the spices well, so exotic that you can almost picture yourself on a white-sanded beach, staring at the cool turquoise water in front of you, cake poised on a fork, the real world far, far away. But wait! That’s not all! Then there’s the glaze. I could eat this with a spoon! I won’t. But I could. Nearly intoxicating just to sniff it while preparing, it adds the perfect final touch to an otherwise unfussy dessert. There are very few occasions for which this would not qualify as the crowning achievement on the dessert table. Maybe a children’s birthday party. Though the parents would surely appreciate it.

The key to success with a bundt cake is to make sure you very thoroughly grease and flour the pan first. I scoop up a good amount of coconut oil with a paper towel (you can use shortening, if that’s your thing) and slather it all over. You need to get into all the nooks and crannies. Then drop a tablespoon or so of flour into the pan and slowly turn it around, tapping all the while to get the excess off while distributing it evenly inside the pan. It’s not always easy to get the fluted center covered, but you should take the time; otherwise, you’ll have a pretty lumpy cake when half of it is stuck in the pan later. Dump out any remaining flour and you’ll be good to go.

Like bundt cakes? There will be plenty more of them to come on my blog now that I’ve signed on for #BundtaMonth. I hope to see you there! And thanks, again, to Sami for inviting me on over here! Women cannot live on soap alone, after all! ;) Access the recipe after the jump!

Butter Rum Cake, adapted from Technicolor Kitchen

Prep time:  20 mins
Cook time:  60 mins
Total time:  1 hour 20 mins
Serves: 12

Ingredients

Cake

  • 3 cups white whole wheat flour
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 cup (16 Tablespoons) unsalted butter, softened
  • 2½ cups raw (turbinado) sugar
  • 4 large eggs
  • 2 vanilla beans, scraped
  • 1 cup soured raw milk (you can use buttermilk if you can’t get or don’t use raw milk)
  • 3 Tablespoons dark spiced rum

Glaze

  • ¼ cup (4 Tablespoons) unsalted butter
  • ¼ cup granulated sugar
  • ¼ cup dark spiced rum
  • ¾ teaspoon vanilla extract

Instructions

Cake

  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-cup bundt pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, allspice, nutmeg, and cinnamon. Set aside.
  3. In the bowl of a stand mixer, beat the butter for several minutes until creamy.
  4. Beat in the sugar in 3 additions, beating for a minute after each addition, stopping and scraping the sides of the bowl as needed.
  5. Add the eggs, one at a time, beating for one minute after each addition.
  6. On low, mix in the vanilla bean scrapings (caviar) until well distributed.
  7. Alternating between the dry ingredients and milk, add the dry ingredients in 3 additions (starting with dry) and the milk in 2 additions, until you have a smooth batter.
  8. Mix in the rum.
  9. Scoop into the prepared bundt pan and smooth out.
  10. Place the bundt pan on a baking sheet and bake for 55 minutes, or until a cake tester (toothpick or skewer) inserted in the middle of a section comes out clean.
  11. Cool in the pan on a wire rack for 20 minutes.
  12. While cooling, prepare the glaze.

Glaze

  1. In a heavy bottomed saucepan, place the butter, sugar, and rum, heating over medium heat until the butter is melted and the sugar is dissolved.
  2. Simmer for 2 minutes, then remove from the heat.
  3. Stir in the vanilla extract off the heat.

Assembly

  1. Run a knife around the edge of the bundt pan to be sure the cake is loosened, then place a cooling rack over the top of the bundt pan and flip over, releasing the cake onto the cooling rack. (If it doesn’t release right away, don’t force it; give it a little longer to cool.)
  2. Place the cooling rack over a baking sheet lined with foil or parchment paper.
  3. Brush the glaze over the top of the cake, using all of it to coat the cake.
  4. Cool completely before serving.

Notes

Wrapped well with plastic wrap, this can be kept on the counter for 3 days.

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