Rum cake

Rum cake is a traditional Caribbean dessert. The cake is Buttery, Moist and Oozing with the flavour of rum. It is drizzled with a boozy Rum Sauce. I have used Golden Rum for this recipe. You could use white or dark rum if you cannot find Golden.

INGREDIENTS

 2 1/2 Cups Maida

3 tbs Cornflour

1 tsp Baking Powder 

1tsp Baking Soda

2 Cups +2 tbs Powdered Sugar (To Dust The Pan)

1/2 Cup Buttermilk

10 tbs Butter

6 Eggs

3 tbs Vegetable Oil

1/2 cup Golden Rum

1/2 tsp Vanilla Essence

2 tbs Icing Sugar  (To Dust The Cake)

For the rum sauce

1/4 Cup Rum

1/2 Cup Butter

1/4 Cup Water

Juice Of Half A Lime

 METHOD

• Preheat oven to 180c
• Sift together the maida, cornflour, baking soda and baking powder.
• Seperate the egg yolks and whites.
• To the egg whites add 1/2 cup powdered sugar and whisk using an electric beater, till you can form soft peaks.
• In a large bowl whisk together the butter, egg yolks, butter milk, vegetable oil, rum, vanilla essence and remaining 1 1/2 cups of sugar till well combined.
• Slowly add the flour mixture in batches while mixing on low speed.
• Fold in the egg whites. Do not over mix.
• Grease a Bundt pan with butter and dust it with sugar or use parchment paper to line the pan.
• Pour the batter into the prepared pan and bake for 35-40 minutes. 
• Cool the cake at room temperature before taking it out from the cake pan.
• To prepare the Rum Sauce, combine the butter, sugar & water in a saucepan and bring to a boil.
• Turn off the flame and add the rum and lime juice.
• Poke holes into the cake using a skewer or toothpick.
• Pour the warm sauce onto the cake and let it soak completely.
• Dust the cake with icing sugar.
• Serve warm or chilled.

Whisk The Egg Whites Till You Can Form Soft Peaks

Batter Poured Into Prepared Bundt Pan

Rum Sauce

Cool The Cake At Room Temperature

Pour The Rum Sauce Over The Cake