Free Monthly Recipe

Welcome to the Free Recipe of the Month! Remember the free-recipe-of-the month is free just for the month that it's featured in! Then it's retired to the Complete Recipe Archives.

 

This ultra tender gold slicing cake is reminiscent of famed Cayman Island Tortugas Rum Cake except it is a scratch cake, made with all natural ingredients – perfect to serve or give for the holidays.  This uses the British method of cake blending and results in a rich, deeply golden, moist, buttery coffee cake soaked through with a special Buttered Rum Glaze.  This is a great hospitality cake because it’s moist, flavorful and stays tender-fresh for days. (You can also leave out the walnuts if you’re not a fan of nuts or have allergy folks in your midst)

 

Cake
1/2 cup finely chopped walnuts
3 cups all-purpose flour
6 tablespoons Byrd’s Custard powder or 1 package instant vanilla pudding (any size)
1 ¾ cup white sugar
¼ cup brown sugar, packed firm
4 1/2  teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, in small chunks
3/4 cup milk
4 eggs
1 yolk
1/2 cup amber rum
¼ cup canola oil
1 ½ teaspoon pure vanilla extract

Special Buttered Rum Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup amber rum

Preheat oven to 350 F.

Line a baking sheet with parchment paper. Stack it on top of another baking sheet.  Very generously spray a Bundt pan, tube or angel food cake pan with non-stick cooking spray. Sprinkle walnuts on the bottom. If using a tube or angel cake pan, first place pieces of parchment paper on the bottom, and then the nuts (this will make the cake come out easier). Place the pan on the doubled-up baking sheets. (This will protect the rich cake from browning too much on the bottom)

In a large mixer bowl (or food processor), hand whisk together the flour, custard powder or pudding mix, sugar, baking powder and salt. Add in the butter and mix on low speed until well combined, and the butter has been cut into very fine bits. Add in the oil, milk, eggs, rum, vanilla and blend for 2-3 minutes until very smooth, scraping down sides of bowl once or twice to ensure ingredients are well combined.

Spoon into prepared pan and bake for 50-55 minutes or until cake tester comes out clean. Remove from oven and cool. Don't remove from pan.

Meanwhile, make glaze by bringing butter, water and sugar to a boil in a small saucepan. Lower the heat and simmer gently until sugar is dissolved and syrup thickens. Remove from heat and stir in rum, taking care not to splash yourself as you mix in the alcohol to the syrup. Using a fork, wood or metal skewers, or a paring knife, make deep holes in cake. Drizzle syrup over the cake – this takes a bit of time but allow cake to soak up syrup.

Let cake to cool completely in the pan before very gently turning it out onto a cake plate. (You have to invert it once and out, and then again, to its other side; Use a dinner plate for the first unmolding and then, for the second flip, onto the serving plate).

(This is a tender, delicate cake so do this slow and gentle). Recoup extra syrup and re-glaze cake.

Serve with whipped cream or plain.

Serves 12-16

 

 

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