Caribbean Rum Cake
"If you've ever traveled to the Caribbean, chances are you've had the amazing rum cakes that the islands are famous for. Sadly, these cakes are not often found in northern latitudes but this recipe is the closest we've ever had to the "real" thing.Yes, there is a lot of rum in this cake, definitely not for the faint of heart but the texture and flavor are unbeatable. Moist, rich and deeply satisfying. Whisk yourself away to white sandy beaches with this incredible cake...."
INGREDIENTS
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1 2 cups King Arthur Unbleached All-Purpose Flour
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1 1 1/2 cups sugar
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1 1/2 cup unsalted butter, softened
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1 1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry
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1 2 teaspoons baking powder
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1 1 teaspoon salt
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1 1/2 cup vegetable oil
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1 1/2 cup milk
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1 4 large eggs
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1 1/2 cup white or golden rum
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1 2 teaspoons vanilla
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1 1/4 teaspoon butter rum flavor (optional but excellent)
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1 1/4 cup pecan flour, for dusting baking pan
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1 1/2 cup unsalted butter
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1 1/4 cup water
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1 1 cup sugar
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1 1/2 cup white or golden rum
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1 1/2 teaspoon vanilla
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1 2 cups King Arthur Unbleached All-Purpose Flour
•
1 1 1/2 cups sugar
•
1 1/2 cup unsalted butter, softened
•
1 1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry
•
1 2 teaspoons baking powder
•
1 1 teaspoon salt
•
1 1/2 cup vegetable oil
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1 1/2 cup milk
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1 4 large eggs
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1 1/2 cup white or golden rum
•
1 2 teaspoons vanilla
•
1 1/4 teaspoon butter rum flavor (optional but excellent)
•
1 1/4 cup pecan flour, for dusting baking pan
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1 1/2 cup unsalted butter
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1 1/4 cup water
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1 1 cup sugar
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1 1/2 cup white or golden rum
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1 1/2 teaspoon vanilla
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