My grandmother was known for her rum cake, so I hope this does her recipe justice. The cake recipe is simple, and the fun comes pouring the buttered rum sauce all over the cake. This moment is Insta worth. Pout that sauce slow and steady because you want every delicious drop to go on that cake. As my grandmother used to say, “the more you eat the better the cake tastes!”
Preheat oven to 325 degrees F. Evenly coat bundt pan with cooking spray or butter.
Using an electric mixer, add the flour, baking powder, salt, sugar, condensed milk, butter and oil.Mix on low speed for just a couple of minutes until the butter and oil are well incorporated. Mixture will look crumbly.
Mix in the milk and then add in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.
Finally, mix in the rum and vanilla extract until the batter is smooth.
Pour the batter into the prepared pan and bake for 50-55 minutes or until a wooden toothpick inserted into the center comes out clean.
Pour the batter into the prepared pan and bake for 50-55 minutes or until a wooden toothpick inserted into the center comes out clean.
Remove from the oven and allow cake to cool in pan.
Add the butter, sugar and water to a saucepan.
Bring to a slow boil and simmer for 8-10 minutes.
Remove from the heat and allow to cool before adding in the rum and vanilla extract.
With a long skewer, poke holes all over the top of the cake, straight through to the bottom of the pan.
Slowly spoon all the butter rum sauce, evenly over the surface of the cake.
Cover the pan with plastic wrap and leave for several hours or overnight.
Once ready to serve, flip cake out of pan and enjoy.