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Recipe: Bill’s Rum Cake

Yesterday was my Father-in-Law’s birthday. Each year since I’ve been part of this family, I’ve made my FIL a rum cake for his birthday, so even though I’m not allowed to have it, it doesn’t mean I stopped baking.

My aunt makes a fantastic rum cake called the “Bacardi Rum Cake” that uses a cake mix and a packet of Jell-o pudding, neither of which is available in the UK, so I had to create this recipe on my own several years ago. It’s withstood plenty of testing, so I’m ready to share it with you all!

You will need:

For the cake:
2 cups (250g) plus 2 teaspoon self-rising flour
1 cup (200g) caster sugar
2 tsp baking powder
1/2 tsp salt
1/2 c (113g) room-temperature butter
3 eggs
2 tsp vanilla
1/3 c. (80ml) rum (I used dark/navy rum)

Preheat oven to 175C. Grease/spray a bundt pan or an 8″ square.

-combine flour, salt, and baking powder in one bowl and set aside.
-cream together butter and sugar. add eggs one at a time. Slowly add in flour mixture.
-add vanilla and rum. Spread mixture into preferred cake pan and bake 20-25 minutes, until golden brown. Optional – Top with crushed pecans before putting in the oven.

While the cake is baking, make the following glaze:
1/4 cup (60g) butter
1/2 cup (100g) brown sugar
1/2 cup (120ml) rum
2 teaspoon vanilla

-Melt butter and sugar in a thick pan on the stove. Add rum and bring to a boil. Remove from heat and stir in vanilla.

When the cake is done, cool on a wire rack in the pan for about 10 minutes, then gently flip over onto a serving plate. Using a skewer, poke holes in the top of the still-warm cake and pour on the glaze. This cake doesn’t need any icing, but if you want you can sift some icing sugar over the top.

This is always a hit with everyone I make it for, though I will caution that it is in fact possible to get tipsy off of a few slices of this!

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1/2 c rum

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