Caribbean Rum Cake (no pudding version)
Caribbean Rum Cake (no pudding version) is a soft and moist drunk cake to be enjoyed during holiday time or any special occasion!
dry milk powder
firmly packed brown sugar
Rum Glaze Ingredients
Preheat oven to 350 F. Spray a springform pan with non stick spray.
Sprinkle chopped nuts on bottom of pan (if using).
In the bowl of an electric mixer, combine flour, milk powder, baking powder, cornstarch, salt and sugars. Mix to combine.
In a small bowl, combine oil, eggs, rum and vanilla extract.
Add to dry ingredients and mix until thoroughly incorporated.
Transfer to prepared baking dish.
Bake for 45 minutes.
Turn off oven and leave cake in oven for 10 minutes.
Meanwhile, in a saucepan, combine butter, salt, sugar and water.
Cook on medium high heat until the butter melts. Boil for 2 minutes.
Add rum and cook for another 2 minutes.
Let cake rest for 5 minutes.
With a rubber spatula, go around the perimeter of the cake, making sure it is not sticking anywhere.
Pierce cake all over with a toothpick.
Pour rum glaze over cake and wait 2-3 minutes until the cake has absorbed all of the liquid.
Remove the sides of the springform pan.
Flip cake over onto a plate.
Using a rubber spatula, carefully remove the bottom of the cake pan.
Wrap the cake tightly with plastic wrap and then aluminum foil, using 2 plates to flip the cake back and forth until it is properly wrapped.
On the next day, unwrap and cake, slice and enjoy!
Start making the cake 1 day before you plan to serve it.