18 Dec Bermudian Rum Cake Recipe
BERMUDIAN RUM CAKE INGREDIENTS
1 cup (230 grams) unsalted butter, softened
2 cups (370 grams) sugar
4 large eggs
1 teaspoon vanilla extract
3 cups (420 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
1 teaspoon (6 grams) kosher salt
¾ cup whole milk
1½ cups (192 grams) confectioners sugar
Preheat oven to 350°. Spray an 8-cup Bundt pan with baking spray with flour.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Add rum; beat at medium speed until well combined. Pour batter into prepared pan.
Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes.
Using a wooden skewer, poke holes in warm cake. Pour ⅓ cup rum over cake. Let cool for 10 to 15 minutes; invert cake onto a wire rack. Using a wooden skewer, poke holes in top of cake. Pour ⅓ cup rum over cake.
In a small bowl, whisk together confectioners’ sugar and remaining ⅓ cup rum. Place cake on a serving platter, and drizzle with glaze.
Let set before serving, about 5 minutes.