Bermuda Rum Cake is actually a company that makes black rum cakes, so this is, I guess, a copycat recipe, though sadly I never had the real thing though I’ve had plenty of rum cakes in my day, I just heard of it. But here’s my version and as I sit here and write this I want to kick myself because I didn’t think of this sooner, but what would have brought this cake over the edge is poking holes in it and pouring some more dark rum over it. Too much? Well I wouldn’t serve it to a kid, that’s for sure. But with cakes like this who needs booze?
I’ll take a couple slices of rum cake for my nightcap, please and thank you.
The cake itself is made from scratch though I did add a box of vanilla pudding mix to it making it spongy and moist and just perfect, if you know what I mean. In the cake itself we have 1/2 a cup of this delicious Captain Morgan dark rum and another 1/2 cup in the caramel sauce, for a total of a cup of rum, and if you ask me it’s just not enough! If you’re wondering just about now if I’m an alcoholic, stop wondering, I hardly ever drink, maybe a Corona here and there, or a Mojito every once in a while. But I do love to cook and bake with alcohol, it can sometimes bring amazing flavors to your dishes.
Normally the Bermuda Rum Cake has pecans in it, but I like to be different so I toasted some shredded coconut and put it all over my boozy bundt cake, because that’s just how I roll.
Ingredients
- Bermuda Rum Cake
- 2 1/2 cups all-purpose flour
- 135 g instant vanilla pudding mix 6 servings, I used Jell-o
- 1 tbsp baking powder
- 1 cup sugar
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup orange juice
- 1/2 cup milk
- 1 tbsp orange zest
- For Rum Caramel Sauce
- 1/4 cup water
- 4 oz butter (1/2 cup or 1 stick) unsalted
- 1 cup sugar
- 1/4 cup heavy cream
- 1/2 cup dark rum
- Optional Toppings
- toasted coconut
- chopped pecans
Instructions
- Bermuda Rum Cake
- Preheat oven to 325 F degrees. Spray a 10 inch bundt cake pan with cooking spray and set aside.
- Add all the cake ingredients to the bowl of your mixer, in no particular order, and mix on medium for 2 minutes until the batter is smooth. Pour the batter in the prepared bundt pan.
- Bake for 1 hour or until golden brown. You can do the toothpick test to make sure it's baked
- Let it cool slightly for a couple minutes then turn the cake over onto a cake platter or plate.
- For Rum Caramel Sauce
- Add the sugar and water to a medium size saucepan and place over medium-high heat. Stir or whisk until the sugar has dissolved.
- Turn the heat to high and boil until the syrup turns brown around the edge of the pan then swirl the pan occasionally for a couple more minutes until the syrup turns a deep amber.
- Remove the pan from the heat. Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in.
- Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake.
- Top with toasted coconut if preferred or pecans.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
thanks done share recipes to : https://www.jocooks.com/bakery/cakes/bermuda-rum-cake-with-rum-caramel-sauce/