Orange Rum Cake
I had few requests to share more cake recipes, the requests came in a perfect time as I was going to bake a cake for our friends’ gathering. I’m in love with Bundt cakes & when Mary Ann, my friend, requested a rum cake, I was so happy that I get to use my bundt cake pan that has been collecting dust for a long time.
The recipe for this cake was adopted from King Arthur site , the cake is super moist, light, and, delicate. I made few changes to the recipe like adding orange zest to the cake and substituting water for orange juice in the syrup. I also used pistachio powdered instead of almond meal. The cake was way too moist when I added all the syrup, so I recommend using 1/2 of the rum syrup first, after 2-3 hours if you prefer your cake to be more moist, add more syrup. But overall, I really love the recipe.
The beauty of bundt cake is the shape and it’s imperative that you get the cake out of the pan perfectly.
In my recipe pistachio Bundt cake, I explained how to prevent your cake from sticking to the pan.
If you are visual learner as I am, I invite you to visit my instagram page to see my step by step instruction on making this rum cake.
Orange Rum Cake
Yield: 9 Inch Bundt cake Bake time: 45 minutes
Ingredients for cake:
2 cups (241g) flour
3.4 ounce vanilla pudding powder
2 teaspoons (8g) baking powder
1 teaspoon salt
1 1/2 cups (298g) sugar
1/2 cup (99g) olive oil
1/2 cup (113g) butter, softened
1/2 cup(113g) milk
4 large eggs
1/2 cup (113g) rum, plain or spiced
2 teaspoon vanilla
1 tablespoon orange zest
1/4 cup(23g) pistachio powdered for dusting the pan
Ingredients for rum syrup:
1/2 cup (112g) butter
1/4 cup(57g) orange juice
1 cup(198g) sugar
1/2 cup rum, plain or spiced
1 teaspoon vanilla extract
Preheat oven to 325°F (162°C). Brush a 9 inch Bundt cake pan with melted butter & sprinkle the inside of the pan with pistachio powdered to cover all the ridges, shake out any excess pistachios.
Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a large bowl, and mix at medium speed with paddle attachment until everything is thoroughly combined and the mixture is sandy looking.
Add in the milk, then beat in the eggs one at a time. Scrape the bowl & stir in the rum, vanilla, and orange zest.
Pour the batter into the prepared pan & level with a spatula. Place the pan in the middle rack and bake the cake for 50 to 60 minutes or until it’s golden brown or the inserted cake tester comes out clean. Remove the cake from the oven.
When there are about 15 minutes remaining on the timer, start the butter rum syrup. In a large saucepan over medium heat, heat the butter, orange juice, sugar and salt until the sugar has dissolved, stirring constantly. Watch the syrup the whole time as the syrup might easily overflow. . Take the saucepan off the heat and stir in the rum & vanilla.
Let the cake cool in the pan for about 10 minutes. Poke holes into the cake and pour 1/2 of the syrup slowly over the cake. Leave the cake in the pan & cover with plastic for 24 hours. The next day, invert the cake onto your favorite serving plate.
Add more syrup if needed and serve.
Please visit our Instagram page to see the highlights on how to make this cake step by step.
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