Try this Rum Cake recipe, or contribute your own.
- Carbohydrate 36.9190958400387 g
- Cholesterol 62.88 mg
- Fat 48.0602317702045 g
- Fiber 0.750000022285439 g
- Protein 4.49341916739699 g
- Saturated Fat 7.23327751429847 g
- Serving Size 1 1 Serving (178g)
- Sodium 1508.68870930348 mg
- Sugar 36.1690958177532 g
- Trans Fat 1.66223733616878 g
- Calories 623 calories
Step-by-step
- Cake: Mix all ingredients w/ mixer x 2 minutes.
- Grease bundt pan or two loaf pans generously w/ butter (or I use Baker's cooking spray w/ flour).
- Chopped pecans in bottom of pan if desired.
- Bake 350 degrees for 50 min.
- Poke cake full of holes.
- Sauce: Melt margarine, sugar and water then boil for 2 minutes.
- Remove from heat, then add rum.
- Pour over top of cake, then let set for 15 min.
- Invert pan on serving plate.
Boiling the sauce for precisely two minutes transforms the water, sugar, and margarine mixture into a syrup that thickens enough to suspend the alcohol without thinning the crumb. Timing this boil prevents the sugar from crystallizing into hard candy shards while ensuring the liquid reduces sufficiently to penetrate the cake. When adapting fats, substituting vegetable oil with melted butter changes the crumb density, yielding a richer flavor profile but a slightly firmer structure. Using a standard yellow cake mix paired with instant pudding powder creates a chemically stabilized matrix that holds up against heavy liquid saturation without collapsing into mush.
Managing Adjustments and Structural Integrity
Greasing the bundt pan thoroughly with solid butter or flour-based cooking spray prevents the chopped pecans and caramelized sugar edges from sticking during inversion. Poking deep holes across the warm surface allows the hot rum syrup to channel toward the center before the exterior cools and seals. Allowing the inverted cake to rest undisturbed for fifteen minutes gives the starches time to reabsorb any pooling liquid.
- Increase the rum measurement gradually if substituting lower-proof spirits to maintain the distinct aromatic profile.
- Replace margarine with an equal weight of unsalted butter to adjust fat content without altering the liquid ratios in the batter.
- Store the finished dessert under a dome at room temperature to keep the exterior moist for up to three days.
