Rum Cake

Recipe by Nordic Ware

Prep Time: 0:20

Bake Time: 0:35

Yields: 10-11 servings

Cake:

• 1 cup + 2 Tbsp butter, softened
• 1 cup + 2 Tbsp sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1/2 cup dark rum
• 2 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup whipping cream

Rum Syrup:

• 1/2 cup butter
• 3/4 cup sugar
• 1/2 cup dark rum

Heat oven to 350°F. Grease and flour pan and set aside. In a large bowl, blend all cake ingredients on low speed, scraping bowl often until blended. Increase speed to medium and mix for 2 minutes, until well combined. Spoon batter into the prepared pan, spreading the batter up to the top edges of the pan. Bake at 350°F for 35-45 minutes, until a toothpick inserted comes out clean.

Remove from the oven and cool the cake for 15 minutes in the pan. While the cake is cooling, combine rum syrup ingredients in a medium saucepan and heat over medium heat, stirring constantly, until the mixture comes to a boil. Boil and stir for 5 minutes. Let it cool for 5 minutes.

While the cake is still in the pan, use a wooden skewer or toothpick to poke several holes in the cake. Spoon half of the rum syrup over the cake. Invert the cake onto a serving platter and spoon the remaining syrup over the top of the cake. Serve warm or cooled.