The key to a good rum cake is selecting the right rum. After many trials and tribulations, I have settled on Sailor Jerry Spiced Caribbean Rum. It is a smooth recipe of rich vanilla spiced with cinnamon and nutmeg. If Sailor Jerry can not be found, substitute in Whaler's Vanille Rum.
*** Chef's Note **********************************************
There are ways to cut down the time and work on this recipe. It won't come out quite the same, but they are still tasty little treats. As I usually only make these on holidays, I tend not to take any shortcuts. However, if you are in a pinch see the end of the recipe for time shaving tips.
****************************************************************
Special items you will need:
2 Bundt cupcake pans, lightly greased. I do not recommend cooking spray if the pan is fluted as it will well up at the bottom of the cupcake slots.
Preheat the oven to 325 degrees F (165 degrees C)
Batter
- 1/2 c salted sweet cream butter, softened
- 3 Tbs vegetable oil
- 2 c Pillsbury Softasilk cake flour
- 1 1/2 c white sugar
- 4 tsp baking powder
- 1 tsp salt
1) Combine in a large mixing bowl until well blended and crumbly. Transfer to separate bowl and set aside.
- 4 eggs
- 1/2 c milk
- 1 tsp real vanilla extract
- 1/2 c rum
- 1/2 c vegetable oil
- 1 (3.5 oz) pkg instant vanilla pudding mix
3) Gradually add the crumbly mixture to the batter. Blend well.
4) Fill the individual cupcake slots about 2/3rds full. You might have a little batter left over. Resist the urge to top off the cupcake slots!
5) Bake for 20-25 minutes or until cakes are golden brown. Set pan on a baking rack to cool.
Glaze
- 1/2 c salted sweet cream butter
- 1/4 c water
- 1 c white sugar
6) While the cakes are cooling, melt the butter in a small saucepan. Add the water and white sugar and bring to a light boil, stirring constantly, for 4-5 minutes. The result should be thin and syrupy.
- 1/2 c rum
7) Remove the saucepan from heat. Gradually stir in the rum. The mixture will bubble briefly then calm down. Keep the glaze gently warmed to maintain the thin, syrupy consistency.
8) Pop the cupcakes out of the cake pans. Use a paper towel to gently clean out the cupcake slots of any crumbs. Add a tablespoon of the glaze to each newly cleaned cupcake slot.
9) Using a toothpick, poke several holes in the tops of the cupcakes then reinsert them into the cupcake slots.
10) Poke more holes in the bottom of the cupcakes.
11) Spread a layer of glaze a tablespoon at a time over the bottom of the cupcakes. Once one cupcake is evenly coated, move to the next. Repeat this for each cupcake, allowing the previously coated cakes to absorb the liquid as you make your round. Once all the cupcakes have been coated, go back to the first and start the process again. Keep the coating thin and even to allow proper absorption. Each cake should receive three or four turns before the glaze runs out.
12) Cover the cakes with a paper towel and allow to sit for at least a day. The day you are going to serve the cakes, place a layer of wax paper over the top of the pan and flip the pans right side up. Allow them to sit a few hours, right-side up, before removing the cakes from the pans.
Enjoy!
*** Time Shaving Tips ***
Instead of making the batter entirely from scratch, you can substitute an 18.25 ox package of yellow cake mix for most of the ingredients. Here's how:
Tip 1) Combine the cake mix and vanilla pudding mix. Add the eggs, rum, a 1/2 c water and a 1/2 c vegetable oil. Blend well. Fill the cupcake slots with this mixture and continue with the rest of the recipe.
Tip 2) Instead cooling the cupcakes and removing them from the pan, you can make the glaze about 10 mins before the cakes finish baking then administer the glaze while the cakes are cooling in the pan. This saves time, but the cakes might be more difficult to remove from the pan when you pull them out to serve. Remember, even if you are using this time saving tip, you still want to take the glaze little by little in turns with each cupcake.
Tip 2) Instead cooling the cupcakes and removing them from the pan, you can make the glaze about 10 mins before the cakes finish baking then administer the glaze while the cakes are cooling in the pan. This saves time, but the cakes might be more difficult to remove from the pan when you pull them out to serve. Remember, even if you are using this time saving tip, you still want to take the glaze little by little in turns with each cupcake.
