Use a good-quality dark rum in this fabulous cake that’s eaten all over the Caribbean. Rum is added to both the cake batter and the deliciously buttery syrup that’s spooned all over the cooled cake.
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Yields:
16 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
371
Ingredients
For the cake
250g
unsalted butter, softened, plus extra to grease
75g
walnuts, roughly chopped
300g
plain flour
3Tbsp.
cornflour
2tsp.
baking powder
1tsp.
ground ginger
4 medium eggs
100g
soured cream
1tsp.
vanilla extract
150g
dark brown soft sugar
150g
caster sugar
100ml
dark rum
For the rum butter glaze
75g
unsalted butter
100g
dark brown soft sugar
2Tbsp.
dark rum
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3. For the cake, grease a 2.6 litre bundt tin with butter, making sure to get it into any grooves. Sprinkle the walnuts evenly into the base. Mix the flour, cornflour, baking powder, ginger and 1/2tsp fine salt in a bowl. Whisk the eggs, soured cream and vanilla in a jug, until combined.
Step 2Using a freestanding mixer fitted with a paddle attachment, or a handheld electric whisk and a large bowl, beat the butter for 2-3min, until light and fluffy. Add both sugars and beat for 2min. Gradually beat in the egg mixture, adding a little of the flour mixture if the batter looks like it might curdle. Sift in (remaining) flour mixture and fold in with a large metal spoon. Pour in the rum and fold in to make a smooth batter.
Step 3Spoon into the bundt tin, on top of the walnuts. Tap the tin down a couple of times on to a work surface to level, then bake for 50min-1hr, or until risen and a skewer inserted into the cake comes out clean. Leave to cool in tin for 5min, then invert on to a wire rack, remove tin and leave to cool completely. (Don’t wash the tin yet as you’ll need it again.)
Step 4When the cake is almost cool, make the rum butter glaze. Heat butter, sugar and 3tbsp water in small pan over low heat, swirling the pan occasionally, until the sugar dissolves. Increase heat to medium, bring to a gentle simmer and bubble for 5min. Remove from heat, cool for a couple of min, then stir in the rum and vanilla.
Step 5Return the cake to the tin and use a skewer or toothpick to poke holes all over the base. Spoon over 1/2 the syrup and leave to soak in. Invert cake on to a serving plate or cake stand and spoon over remaining syrup. Serve.
To store: Keep in an airtight container at room temperature for up to 3 days.
GH Tip: Returning the cake to the tin before spooning the syrup over the base helps to make sure it all soaks into the cake and none is wasted.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
