Jamaican Rum Cake

Step 1

Begin by preheating the oven to 325 degrees F. Grease and flour a bundt pan or funnel pan.

Step 2

To the bowl of an electric mixer, add the flour, corn starch, baking powder, salt, sugar, butter and oil.

Step 3

Mix on low speed for just a couple of minutes until the butter and oil are well incorporated and the mixture is crumbly and sandy looking.

Step 4

Mix in the milk and then mix in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.

Step 5

Finally, mix in the rum and vanilla extract until the batter is smooth.

Step 6

Pour the batter into the prepared pan and bake for 55-65 minutes or until a wooden toothpick inserted into the centre comes out clean.

Step 7

Completely cool the cake on a wire rack.

Step 8

Add the butter, water and sugar to you smallest saucepan.

Step 9

Bring to a slow boil and simmer for 7 or 8 minutes.

Step 10

Remove from the heat and allow to cool completely before adding in the rum and vanilla extract.

Step 11

The amount of rum you add to the syrup is completely up to you. I like it with the full 3/4 cup but you can use less if you want a less rummy cake.

Step 12

Place the cooled cake back in the bundt pan. This traps in any syrup that drips over the edges and then absorbs it into the cake.

Step 13

With a long skewer, poke holes all over the top of the cake, straight through to the bottom of the pan.

Step 14

Slowly spoon all of the rum and butter syrup, evenly over the surface of the cake.

Step 15

Cover the pan with plastic wrap and leave for several hours or overnight.

Step 16

This cake needs no frosting or glaze. It is perfect as it is. I think a frosting might make it a little too sweet.

Step 17

Store in an airtight plastic cake container at room temperature.

Step 18

This cake remains moist for days. The cake was just as good on day four as it was on day one. It didn't see a day five.