rum-cake-with-sticky-maple-glaze-and-coconut
Spread the love

Rum cakes are classic across the Caribbean. Inspired by the cakes she grew up with at the holidays, this version from cookbook author Ayesha Curry gets its cheery flavor from two kinds of rum: spiced rum in the cake batter and dark rum in the maple glaze that finishes it off. The glaze is sticky enough to help toasted coconut flakes adhere for a final touch of texture, but still soaks into the cake to make it moist and delicious.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

12 Servings

cake

Nonstick vegetable oil spray or unsalted butter (for pan)

3

cups (375 g) all-purpose flour, plus more for pan

1

3.4-oz. box instant vanilla pudding

2

tsp. baking powder

½

tsp. baking soda

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

1

tsp. ground allspice

1

cup (2 sticks) unsalted butter, room temperature

cups (packed; 300 g) dark brown sugar

4

large eggs

½

cup vegetable oil

½

cup spiced rum

2

tsp. vanilla extract

1

cup sweetened shredded coconut

Glaze and assembly

½

cup dark rum

½

cup pure maple syrup

4

Tbsp. unsalted butter

Whipped coconut cream or creamwith finely grated lime zest and/or ground cherries or fresh berries (for serving; optional)

special equipment

A 12-cup Bundt pan

Preparation

Cake

Step 1

Place a rack in upper third of oven and preheat to 350°. Generously coat pan with nonstick spray, then dust with flour, tapping out excess. Whisk pudding mix, baking powder, baking soda, salt, allspice, and 3 cups (375 g) flour in a medium bowl to combine.

Step 2

Using an electric mixer on high speed, beat butter in a large bowl until light and smooth, about 1 minute. Gradually add brown sugar, mixing to combine after each addition; beat until light and fluffy, about 5 minutes. Add eggs, oil, rum, and vanilla and beat until incorporated.

Step 3

Reduce speed to low and gradually add dry ingredients in 2 additions, beating just until combined after each addition and scraping down sides of bowl as needed (be careful not to overmix). Scrape batter into prepared pan and smooth surface.

Step 4

Bake cake until golden brown and a tester inserted into the center comes out clean, 50—55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Turn cake out onto rack, loosening with a small offset spatula if needed and let cool completely.

Step 5

Meanwhile, toast coconut in a single layer on a rimmed baking sheet, stirring occasionally, until golden brown and crisp, 8–10 minutes. Let cool.

Glaze and assembly

Step 6

Bring rum, maple syrup, and butter to a simmer in a small saucepan over medium heat and cook until thick enough to coat a spoon, about 8 minutes. Transfer glaze to a small bowl.

Step 7

Transfer cake to a large plate. Drizzle glaze over and sprinkle coconut on top.

Step 8

Cut cake into slices and serve topped with whipped coconut cream with lime and/or ground cherries if desired.

How would you rate Rum Cake With Sticky Maple Glaze and Coconut?

Leave a Reply

Your email address will not be published. Required fields are marked *