When I was a little girl I always used to hear about rum cake. I never knew what rum was so it never made a difference to me. As I got older and more aware of rum and other alcoholic beverages…I only drank it…never imagined consuming it in food.
I began to work in a liquor store named Goslings. Goslings Bros. was the home of the infamous Bermuda Black Seal rum. Available in 80 proof and 151 proof. The black rum was a staple of our little island. Anybody that visited and had the opportunity to have some of our rum…whether is was in Bermuda Fish Chowder or with our Bermuda Ginger Beer to make a delicious Dark n’ Stormy, is guaranteed to take a bottle of it home!! Some even enjoy it with a coke thus deeming the name “Black n’ Coke”. They do however, sell it here in the United States. Needless to say I was surrounded by this rum and its rum items! One item being rum cake. A company by the name of Horton’s distributes the "The Original Horton's Bermuda Black Rum Cake". This was sold in our store and when you opened up the packaging in the box…BAM!! That smell of the “black” hit you, and hit you good.
So, in an effort to have a taste of home baking in my kitchen, I was on the hunt for the recipe. No success from Horton’s as their recipe is a secret. Well, I found one and decided to give it a try! It was pretty darn close!
I urge you to try this cake if you like a light moist rum cake. If you don’t have Bermuda Black Rum I guess any dark rum will substitute (operative words being “I guess”). But if you can check your local package store for the Goslings Rum. Oh, and while you are there grab a six pack of Barritt’s Bermuda Ginger Beer ‘cause you going to need to make some Dark n’ Stormy’s to finish the rest of the bottle of rum!!
I found my source at thekitchn.com.
Bermudian Rum Cake
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
4 eggs, lightly beaten
1 Tbsp. grated orange zest
1/2 cup dark rum
2 cups flour
1/2 tsp. salt
3 tsp baking powder
1 1/2 cups sugar
1 pkg (3 3/4 oz) Jell-O vanilla pudding mix
1 cup chopped pecans
1 stick butter
1 cup sugar
1/2 cup dark rum
Preheat oven to 325.
Mix milk, orange juice, oil, eggs, orange zest, rum, and set aside.
In separate bowl sift flour, salt and baking powder. Mix in sugar and pudding mix- make a well in center and add milk and orange juice mixture and mix well. (I mixed on medium speed for about 1 and a half minutes)
Sprinkle chopped pecans in a greased and floured Bundt pan and pour cake mixture on top.
Bake for 1 hour at 325 (check at 50 mins). Cool (for 10 mins in pan). Invert on plate, (let cool more) prick then spread glaze evenly over top. Do this in stages so that the cake has time to absorb all the glaze.
Melt butter in saucepan, once butter is melted add sugar. Bring to boil and stir constantly for 5 minutes. Remove from heat and add rum.
I know what your thinking. Um when you glaze you should put in on the rack and let the dripping catch on a paper underneath. Well, heck no…I was not letting any of that buttery rummery sugary glaze get away…I wanted the cake to soak in it!!
Make this cake and let me know what you think. I am positive you will enjoy it!!