This is my homemade version of the famous Duncan Hines rum cake that my grandmother was known near and far for.
Servings: One 10-inch Bundt Cake, 16 servings
Total Time:1 Hour 30 Minutes
For the Cake
3 large egg yolks
1/2 cupdark rum
2 teaspoonsvanilla extract
1 teaspoonalmond extract
2-1/2 cupscake flour, spooned into measuring cup and leveled-off with knife, plus 1 tablespoon more for flouring the pan (see note)
1 cuppacked light brown sugar
1 cupgranulated sugar
2 teaspoonsbaking powder
1/2 teaspoon salt
2 sticks (1 cup)unsalted butter, softened, plus more for greasing the pan
Confectioners' sugar, for dusting (optional)
For the Glaze
1 stick (1/2 cup)unsalted butter
1 cupgranulated sugar
1/4 cup plus 2 tablespoonsdark rum
For the Cake
Position an oven rack in the center of the oven and preheat to 325°F. Grease a 12-cup Bundt pan with butter. Add a tablespoon of flour to the pan; rotate and shake the pan until it is evenly coated with flour, then tap out any excess flour over the sink.
Whisk together the eggs, egg yolks, rum, vanilla extract and almond extract in a medium bowl. Set aside.
Place the cake flour, brown sugar, granulated sugar, baking powder and salt in the bowl of a heavy-duty mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine. Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined.
Add one-third of the liquid ingredients and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again. Add the remaining liquid and beat and scrape as before.
Transfer the batter to the prepared Bundt pan. Bake for 65-75 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean.
Cool the cake on a rack for ten minutes.
While the cake cools, make the glaze. Melt the butter in a small saucepan. Add the water and sugar and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until slightly thickened. Remove from the heat and stir in the rum.
Using a toothpick or thin skewer, poke holes all over the bottom of the cake about 1/2-inch apart, going about 3/4 of the way down (you will feel like you are butchering the cake; don't worry, it will be fine). Brush half of the glaze over the cake and let it soak in. If the glaze pools on the surface, poke more holes to help it sink in. Invert the cake onto the rack. For easy clean-up, slide a piece of foil or parchment under the rack. Gradually brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed, rather than drips off the sides.) Let sit for at least one hour before carefully transferring the cake to a platter for serving. Dust the top of the cake with confectioners' sugar, if desired.
Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
Note: It's important to use cake flour in this recipe. All-purpose flour will make the cake dry and dense.