About
From the sunny shores of the Caribbean to your kitchen, this cake is a real head-turner! The Pretty Mama Rum Cake is golden both inside and out, infused with sugary rum and bright, vibrant orange flavors before being smothered in a thick, luscious caramel sauce (also infused with rum for good measure). A sprinkling of sweet coconut and crunchy pecans is like starlight on the ocean—just another part of the enchantment. Pretty Mama Rum Cake is so good looking you'll want to have your cake and eat it too, but trust us: eating it is better!
Ingredients
- For the Bermuda rum cake:
- 2 1/2 cups all-purpose flour
- 4.5 ounces instant vanilla pudding mix
- 1 tablespoon baking powder
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup orange juice
- 1/2 cup milk
- 1 tablespoon orange zest
- For the rum caramel sauce:
- 1/4 cup water
- 1 cup sugar
- 4 ounces unsalted butter
- 1/4 cup heavy cream
- 1/2 cup dark rum
- For the optional toppings:
- sweetened coconut, shredded and toasted, to taste
- pecans, chopped, to taste
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Spray a 10-inch Bundt™ cake pan with cooking spray.
Step 3 -Add the flour, the vanilla pudding mix, the baking powder, 1 cup of the sugar, the salt, the vegetable oil, 1/2 cup of the dark rum, the orange juice, the milk, and the orange zest into the bowl of a stand mixer.
Step 4 -Beat the cake mixture on medium speed until smooth, about 2 minutes.
Step 5 -Pour the batter into the prepared Bundt™ cake pan.
Step 6 -Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour.
Step 7 -Let the cake cool slightly and turn it over onto a cake platter or plate.
Step 8 -Add the water and the remaining sugar to a medium-size saucepan over medium-high heat, stirring or whisking until the sugar has dissolved.
Step 9 -Turn the heat to high and boil the mixture until it turns brown at the edges.
Step 10 -Swirl the syrup occasionally and allow the syrup to darken to a deep amber, about 2-3 minutes.
Step 11 -Transfer the pan away from the heat.
Step 12 -Stir the butter into the syrup until melted and mixed in.
Step 13 -Stir the heavy cream into the syrup, stirring until the mixture stops bubbling.
Step 14 -Stir the rum into the syrup.
Step 15 -Pour the caramel sauce over the cooled rum cake, optionally poking small holes in the cake so the caramel sauce can seep in.
Step 16 -Slice and serve with the coconut and the pecans.
