RUM CAKE

Baking tin: 8″ ∅ Bundt tin

Serves : 9-10

Ingredients for the cake:

• Plain flour – 1 cup
• Custard powder – ¼ cup
• Castor sugar – ¾ cup
• Baking powder – 1 teaspoon
• Soft Butter – ½ cup
• Milk – ¼ cup
• Old Monk Rum – ¼ cup
• Large Eggs – 2
• Vanilla – 1 teaspoon

Ingredients for the Rum Syrup:

• Soft Butter – ¼ cup
• Sugar – ½ cup
• Old Monk Rum – ¼ cup
• Water – 3 tablespoons
• Vanilla – ½ teaspoon

Method :

• Grease and dust an 8″ Bundt tin.
• Preheat the oven to 180ºC.
• For the cake:
  • Add all the ingredients listed in the ingredients for the cake into the bowl of a stand mixer and beat everything at speed 1.
  • Stop the beater as soon as you see folds in the batter.
  • Pour the batter into the prepared tin, smoothen the top with a spatula and bake at 180ºC for 50 minutes or until a skewer inserted comes out clean.
  • Set the cake aside to cool in the tin for about an hour while you make the rum Syrup.
• For the Rum Syrup:
  • To a saucepan on medium heat add all the Rum syrup ingredients and bring to a quick boil.
  • Lower the heat to minimum and allow it to simmer for about 3-4 minutes or until the sauce thickens a little.
• With the cake still in the tin, using a bamboo skewer, generously poke deep holes all over the cake.
• Evenly pour half the prepared Rum syrup over the cake, cover tightly with foil and set aside to soak for 4 hours or more. It may look like a lot of syrup but eventually, it will all soak into the cake.
• Ideally, allow the cake to soak overnight.
• After 4 hours turn the cake out on to a serving plate.
• Again poke holes as before, and pour over the rest of the syrup. Put back the Bundt tin over the cake, cover in foil and set aside for an hour or two before serving.

Notes:

• For a more boozy cake, add ¼ cup of rum to the second half of Rum syrup before pouring it over the upturned cake.