You might not think of rum in conjunction with the Kentucky Derby, but since it's such a booze-heavy event, my clients at last Saturday's party didn't seem to mind this Caribbean Rum-Soaked Bundt cake. Neither did the friends we hosted the previous Thursday, who we were thanking for a very comfortable (and stylish) ride to and from the airport. In fact, it was such a hit both times that I'm considering breaking out a third one for a client's upcoming Mother's Day luncheon. [Ed. note: The same cake thrice in one week? Is this allowed?]
While the BF likes many different types of liquors [Ed. note: As the late Robin Williams said, "I am not an alcoholic–I simply prefer living in a liquid medium"], rum is not my favorite, so I actually wasn't sure if I would take to this dessert. Oh, so wrong. There were no crumbs left on my plate, it was that good.
It's a boozy, evergreen (any season) cake that only uses one bowl, is super easy to transport, and if you follow the directions should not stick to the pan. BF chose the rum, and he chose one with lovely vanilla and caramel notes [Ed. note: Bacardi Select w/black label, but have fun with it], and it turned out super moist and fragrant. The flavor even seeps in more over time, so it was even better the following morning with coffee and tea.
The recipe is adapted from King Arthur Flour and they explain, "Yes, there's a lot of rum in this cake, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying." They are not kidding.
Adapted from: King Arthur Flour (www.kingarthurflour.com/)
Number of servings: 16 slices
New Year's Eve is a perfect time to pop open a bottle of bubbly, but here you can have your cake and drink it too.
The BF and I love our new year's resolutions [Ed. note: I promise to get out and run as soon as I can fit through the door], and January will be a chance to reboot the holiday-sweet mode to eat cleaner and leaner. However, for tonight let's celebrate with this citrus champagne bundt cake. Have it with bubbly when the Times Square Ball drops, or with coffee while you watch parades and football the next morning.
Thank you all for reading, commenting, liking, and spreading the word about the blog! I wish you all a very happy and prosperous 2018.
Adapted from: Tutti Dolci
Number of servings: 12
NOTE: For baking pan, I used this 10-cup Heritage Bundt Pan
I'm Jacquie, personal chef & recipe developer in the bay area. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.