Rum Drenched Vanilla Cake

No pictures! It got eaten too quickly!

From All Cakes Considered, Melissa Gray


Dorie Greenspan’s Run-drenched Vanilla Cake

1 bundt pan

1 stick plus 7 T of butter, melted

2 2/3 cup all-purpose flour

2 ½ t baking powder

Pinch of salt

2 1/3 cups sugar

6 large eggs

1 ½ TABLESPOONS vanilla extract

2/3 cup whipping cream

2 ½ T dark rum

Syrup:

1/3 cup water

¼ cup sugar

¼ cup dark rum

1. Preheat oven to 350F degrees. Spray bundt pan with cooking spray.

2. Melt butter, set aside and let cook. Bring eggs to room temperature.

3. Sift the flour, baking powder, salt together into a bowl (sifting is important, here)

4. In a large bowl, mix the sugar and beat in one egg at a time. Whisk in the vanilla extract, the cream, and then the rum.

5. Gently add a third of the flour mixture at a time, making sure the batter is well mixed before adding more flour.

6. Fold in half of the butter and then the rest.

7. Pour the batter into prepared bundt pan and cook for an hour in the oven (or until a toothpick inserted comes out clean)

8. For the syrup, mix together the sugar and water and let simmer over medium heat until reduced a little. Remobe pan from heat and add the rum. Allow to cool.

9. Once the cake is done, cool it for five minutes and then transfer the cake to a plate. Poke small holes through the cake with a toothpick. Then, take a brush and brush the syrup over the top of the cake. Allow the cake to absorb the syrup (when I made this, I only used about half of the syrup).