Maple Rum Cake
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Total Time: 75 mins
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Hands-on Time: 25 mins
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Makes: 10-12 servings
Ingredients
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2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup butter, softened
1 pkg instant vanilla pudding mix
2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup milk
4 large eggs
1/2 cup rum
2 tsp Frontier Co-op organic vanilla
Rum syrup
1/2 cup butter
1/2 cup Runamok Maple Sugarmaker’s Cut Maple Syrup
1/2 cup dark rum
Directions
- Preheat oven to 325. Grease and flour a 12 cup bundt pan and set aside.
- Combine flour, salt and baking powder in a small bowl.
- In a standing mixer or using a large spoon, cream the butter and sugar together.
- Add the eggs and oil and stir until blended. Mix in the vanilla pudding mix.
- Alternate adding the flour mixture and the milk.
- Lastly, add the rum. Pour the batter into the bundt pan and cook for approximately 45 to 50 minutes or until a fork piercing the cake comes out clean.
- Melt the butter and maple syrup together in a pan. Remove from the heat and add the rum.
- Slowly pour the warm mixture over the warm cake (while it is still in the pan) letting the syrup soak into it evenly. You may want to poke a few holes with a fork in the middle of the cake to distribute it.
- Let it sit for a few hours and then loosen the cake and tip it out of the pan onto a serving plate.
For the cake:
For the syrup:
