Captain Morgan Rum Cake

Marvellously Intoxicating

This cake is basically the same as the Kentucky Bourbon Cake from the Hummingbird Bakery cookbook. It works just as well with rum instead, and it is fucking incredible.

Ingredients:

For the Cake:

3 cups + 1 Tbsp / 375g plain flour

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1 cup / 225g unsalted butter, at room temperature

1 1/2 cups / 300g caster or white sugar

1/2 cup / 100g soft or light brown sugar

You can also use 2 cups / 400g golden caster sugar

4 large eggs, at room temperature

60ml Dark rum

1 Tbsp vanilla extract

225ml / 225g buttermilk, or watery low fat plain yogurt

For the Glaze:

6 Tbsp / 85g unsalted butter

3/4 cup / 150g white or caster sugar

70ml Dark rum

Instructions:

For the Cake:

Preheat the oven to 350˚F / 180˚C.

Grease and flour a 10in ring mould or bundt cake pan

In a medium sized bowl, sift together the flour, baking powder, baking soda and salt - set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar(s) until light and fluffy, c. 5 minutes.

Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.

In a jug, mix together the rum, vanilla extract and buttermilk.

In three additions, add the flour mixture and buttermilk mixture to the butter mixture, starting and ending with the flour mixture.

Make sure to scrape that bowl from time to time.

Pour the batter into the prepared ring mould/bundt cake pan, and bake until the cake is golden brown on top and bounces back when lightly touched, 45-50 minutes.

A toothpick inserted into the cake should come out clean or with a few crumbs.

As the cake is nearing the end of its cooking time, make the glaze.

For the Glaze:

Combine the butter, sugar and rum in a saucepan.

Cook over medium-low heat until the butter melts, the sugar is dissolved and the mixture starts to bubble slightly.

Stir until smooth.

For the Finish:

Using a skewer or toothpick, poke holes all over the top of the hot cake.

Slowly spoon 1/2-3/4 of the glaze over the cake, letting it soak in.

Allow the cake to set for 25-30 minutes to let the glaze sink in.

DO NOT let it sit for longer, this is a recipe for a disaster. And mess.

Run a knife around the edge of the cake to loosen the sides, and then turn it out onto a cooling rack to cool completely.

Brush or spoon the remaining glaze over the top of the cake.

Good luck eating just one slice