Bacardi Rum Cake Baked Until the Center Springs Back

For Bacardi Rum Cake Baked Until the Center Springs Back, the counter starts with cake flour, cornstarch, and baking powder. Portion it for 16 people.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake

• 3 ½ cups cake flour
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 1 ½ teaspoons kosher salt
• 1 cup unsalted butter
• 2 ½ cups granulated sugar
• 3 whole eggs
• 3 egg yolks
• 1 cup sour cream
• ½ cup dark rum
• 1 cup pecans chopped
• ½ cup shredded sweetened coconut

Glaze

• ½ cup unsalted butter melted
• ¼ cup water
• 1 cup granulated sugar
• ½ cup dark rum

How the cooking goes

1. Warm the oven to 325°F convection.

Prep your Pan

1. Spray a 10-12 cup Bundt or tube pan with cooking spray then then flour it. Add a bit of flour around the bottom then tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter. You should be left with a perfectly floured pan. You can also use that nifty spray that has both oil and flour.
2. Sprinkle the pecans and coconut around the bottom of the pan.

To make the cake

1. Sieve together cake flour, cornstarch, salt and baking powder. Keep it to one side.
2. In a small bowl whisk together rum and sour cream. Keep it to one side.
3. In the bowl of a electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in the eggs one at a time followed by egg yolks, scraping down the sides of the bowl after every two eggs or so.
4. Switch the mixer to low and then alternately add the flour mixture and sour cream. You don’t wait until all the flour has incorporated until you add the next batch. You just keep adding with two hands. Pro-style. You do stop the mixer to add the last of the sour cream because it helps to scrape it all out with a flexible spatula.
5. Pour into prepared pan and smooth the top.
6. Oven-bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 60-85 minutes depending on your oven and the size of your bundt pan. Mine baked for 70 minutes. If you overbake it will be dry. Even that much butter, sugar and sour cream can’t over compensate for overbaking. Just sayin’.
7. Allow it COOL 20 minutes and then loosen the edges with a paring knife and then turn it out onto a rack. Allow to cool until it is no longer warm. Prick the cake all over with a cake tester or skewer.

To make the glaze

1. Melt the butter in a pot. Stir in the water and sugar and boil for 5 minutes. Remove from the heat then stir in the rum.
2. With the cake on a wire rack sent over a sheet pan or rimmed plate, slowly pour the glaze over the cake, allowing it to sink in. You did two rounds of soaking with the glaze. You poured the excess glaze back into the pot and then poured it over the cake again.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Pumpkin Cheesecake Baked Until the Center Springs Back and Gingerbread Apple Cake with a Soft Crumb.