Three words, rum, coke and cake. Need I say more!
- glaze:
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 4 eggs
- 1.5 cup granulated sugar
- 0.5 teaspoon salt
- 3 cups flour sifted
- 1 cup chopped almonds ( or more if desired)
- 1 cup butter softened
- 2 cups brown sugar
- 1 cup coca cola
- 0.25 cup bacardi select dark rum
- 0.5 cup whole milk
- 1 cup coca cola
- 1 tablespoon corn syrup light
- 0.5 cup bacardi select dark rum
- Carbohydrate 137.982044333333 g
- Cholesterol 895.211666666667 mg
- Fat 43.5752506666667 g
- Fiber 2.41375000333786 g
- Protein 32.3058256666667 g
- Saturated Fat 18.3600863333333 g
- Serving Size 1 1 Serving (446g)
- Sodium 503.254666666666 mg
- Sugar 135.568294329995 g
- Trans Fat 5.0543112 g
- Calories 1096 calories
Step-by-step
- Preheat oven to 350
- In a large bowl, beat eggs with an electric mixer. Add softened butter and sugar. Beat untill creamy. Add Coke, rum, vanilla and milk. Sift together flour, baking soda, salt, almonds and gradually add to mixture. Beat consistently until you have a smooth batter. Butter and lightly flour standard bundt pan and pour in batter.
- Bake 40-60 minutes. Let cool slightly.
- Glaze: In sauce pan combine coke, sugar and corn syrup. Boil until sugar is completely dissolved. Remove from heat and stir in butter and rum. Let Cool.
- With a fork, poke wholes on top of cake while gradually pouring glaze. Continue to spoon out seepage over cake and on sides until absorbed.
Standard bundt pans present a persistent sticking hazard due to their intricate surface area, which makes thorough preparation with softened butter and flour non-negotiable before batter goes anywhere near the metal. Professional kitchens rely on precise sequencing to manage high-sugar batters, incorporating the sifted flour, baking soda, salt, and chopped almonds only after the wet ingredients achieve complete emulsification with the electric mixer. Sifting these dry components prevents localized pockets of leavening agent from forming, ensuring an even crumb structure that can support the density of butter and dark rum. Operating at 350 degrees Fahrenheit, monitor the bake closely between the forty and sixty-minute marks, testing doneness when a wooden skewer inserted into the deepest part of the center tube emerges clean. Pouring the reduced cola, sugar, and corn syrup glaze requires patience while the cake is still warm, poking discrete channels with a fork to distribute the liquid uniformly throughout the crumb. Spooning accumulated seepage back over the exterior flanks guarantees total absorption before slicing.
