Dessertsbonappetit3.5
Rum Cake With Sticky Maple Glaze and Coconut
Ayesha Curry’s holiday-worthy rum cake gets its cheery flavor from two kinds of rum: spiced rum in the cake batter and dark rum in the sticky maple glaze.
👥 12 Servings👤 Ayesha Curry📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●baking sheet
- ●saucepan
📝 Preparation Steps
1
Cake
2
Place a rack in upper third of oven and preheat to 350°. Generously coat pan with nonstick spray, then dust with flour, tapping out excess. Whisk pudding mix, baking powder, baking soda, salt, allspice, and 3 cups (375 g) flour in a medium bowl to combine.
3
Using an electric mixer on high speed, beat butter in a large bowl until light and smooth, about ⏱️ 1 minute. Gradually add brown sugar, mixing to combine after each addition; beat until light and fluffy, about ⏱️ 5 minutes. Add eggs, oil, rum, and vanilla and beat until incorporated.
(375 g) all-purpose flour, plus more for pan3 cups(2 sticks) unsalted butter, room temperature1 cuplarge eggs4
4
Reduce speed to low and gradually add dry ingredients in 2 additions, beating just until combined after each addition and scraping down sides of bowl as needed (be careful not to overmix). Scrape batter into prepared pan and smooth surface.
5
Bake cake until golden brown and a tester inserted into the center comes out clean, 50—⏱️ 55 minutes. Transfer pan to a wire rack and let cake cool in pan ⏱️ 10 minutes. Turn cake out onto rack, loosening with a small offset spatula if needed and let cool completely.
6
Meanwhile, toast coconut in a single layer on a rimmed baking sheet, stirring occasionally, until golden brown and crisp, 8–⏱️ 10 minutes. Let cool.
7
Glaze and Assembly
8
Bring rum, maple syrup, and butter to a simmer in a small saucepan over medium heat and cook until thick enough to coat a spoon, about ⏱️ 8 minutes. Transfer glaze to a small bowl.
9
Transfer cake to a large plate. Drizzle glaze over and sprinkle coconut on top.
10
Cut cake into slices and serve topped with whipped coconut cream with lime and/or ground cherries if desired.
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