You might not think of rum in conjunction with the Kentucky Derby, but since it's such a booze-heavy event, my clients at last Saturday's party didn't seem to mind this Caribbean Rum-Soaked Bundt cake. Neither did the friends we hosted the previous Thursday, who we were thanking for a very comfortable (and stylish) ride to and from the airport. In fact, it was such a hit both times that I'm considering breaking out a third one for a client's upcoming Mother's Day luncheon. [Ed. note: The same cake thrice in one week? Is this allowed?]
While the BF likes many different types of liquors [Ed. note: As the late Robin Williams said, "I am not an alcoholic–I simply prefer living in a liquid medium"], rum is not my favorite, so I actually wasn't sure if I would take to this dessert. Oh, so wrong. There were no crumbs left on my plate, it was that good.
It's a boozy, evergreen (any season) cake that only uses one bowl, is super easy to transport, and if you follow the directions should not stick to the pan. BF chose the rum, and he chose one with lovely vanilla and caramel notes [Ed. note: Bacardi Select w/black label, but have fun with it], and it turned out super moist and fragrant. The flavor even seeps in more over time, so it was even better the following morning with coffee and tea. The recipe is adapted from King Arthur Flour and they explain, "Yes, there's a lot of rum in this cake, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying." They are not kidding.
Adapted from: King Arthur Flour (www.kingarthurflour.com/)
Number of servings: 16 slices Ingredients Cake
Directions
NOTES:
2 Comments
sandra coalman
5/29/2018 03:38:51 pm
Jacquie, yes! You are so correct in using a scale to make accurate measurements every time.
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5/29/2018 03:44:51 pm
It's amazing the difference! How wonderful that you have Auntie Spring's original scales. I met your Auntie Spring when I was a child. She was a speciall lady and and her cakes were absolutely glorious......Jesse's are too!
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AuthorI'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies. Archives
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