Caribbean Rum Soaked Cake









For the Cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

For the Rum Soak:

1 cup dark rum

1 cup water

1 cup granulated sugar

1 cinnamon stick

2-3 cloves

1 teaspoon vanilla extract


Step-by-Step Instructions:

1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

2️⃣ In a large bowl, cream together the softened butter and 2 cups of granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in 1 teaspoon of vanilla extract.

3️⃣ In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

4️⃣ Pour the batter into the prepared bundt pan and smooth the top with a spatula.

5️⃣ Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6️⃣ While the cake is baking, prepare the rum soak. In a saucepan, combine the dark rum, water, 1 cup of granulated sugar, cinnamon stick, cloves, and 1 teaspoon of vanilla extract. Bring to a boil, then reduce the heat and let it simmer for 10 minutes. Remove from heat and let it cool slightly.

7️⃣ Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack over a baking sheet.

8️⃣ Slowly pour the warm rum soak over the warm cake, allowing it to absorb the liquid. You may need to do this in stages, waiting for the cake to absorb the soak before adding more.

9️⃣ Allow the cake to cool completely and absorb the rum soak.

🔟 Serve your Caribbean Rum Soaked Cake, a moist and flavorful dessert with a delightful kick of rum, perfect for special occasions or as a luxurious treat!



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