- 1 sticks unsalted butter, plus additional for pan
- 1 cup sugar
- 1 tsp. vanilla
- 4 large eggs at room temperature
- 2 tsp. rum (Bacardi Gold rum preferred)
- 1 cup cake flour plus additional for pan
- Use an 8 cup fluted bunt pan
Preparation:
Pre-heat oven to 300 degrees (30-45 minutes)
Cream soft butter with sugar on medium speed of a stand mixer until light and fluffy. Reduce speed to low, add 2 eggs (1 at a time) scraping the bowl after the eggs and add a little four to the mix. Add vanilla and rum to the mix. Add remaining 2 eggs, mix one more minute, and then add the rest of the flour until combined.
Lightly coat the bunt pan with butter, making sure to coat entire surface. Sprinkle the additional flour over the cake pan turning and tapping to ensure the pan is coated with the flour. Remove excess. Put the batter in to the pan. Put into the over for 35 to 45 minutes. The cake should be golden brown. Use a tooth pick to check for doneness. Insert toot pick into the cake, the tooth pick should come out clean. Allow to cool for 10 minutes before soaking.
While the cake is baking, prepare the soaking syrup.
- 1/2 cup rum (Bacardi Gold rum preferred)
- 1/2 cup water
- 3/4 cup sugar
Heat water and sugar in sauce pan over low heat, until light simmer.
Remove from heat. Add rum and stir until combined. Once cake has rested for 2-3 minutes from oven, gently insert thin bladed pairing knife into the cake (three to four places only). Slowly pour 1/2 of the liquid, the cake will absorb the liquid slowly, if it doesn’t soak up the liquid straight away, wait a few minutes, then add the rest. Cool the cake completely in the pan before turning it out onto a plate. The case is delicate and should not be moved after unmolding.
Must share with friends only.
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Photography by Stuart Spivak
