Rum and Coke Cake
Be sure to make the glaze in a high-sided saucepan to avoid a mess in the kitchen, and burning yourself!
For the rum, I prefer Nicaraguan Flor de Caña, but you can use your favorite brand.
Rum and Coke Cake
About This Recipe
|Yield:||8 to 10|
|Active time:||1 hour|
|Total time:||3 hours, 30 minutes|
|Special equipment:||Bundt pan|
|This recipe appears in:||Let Them Eat: Rum and Coke Cake|
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 3/4 teaspoon salt
- 1 cup heavy cream
- 1 1/4 cups dark rum
- 1 1/2 (3 sticks) cups plus 2 tablespoons unsalted butter, softened
- 2 1/2 cups sugar
- 2 teaspoons grated lime zest plus 2 tablespoons juice from 2 limes
- 1 large egg yolk plus 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup Coca-Cola
- 1/4 cup water
Position rack in middle of oven and preheat oven to 350˚F. Spray Bundt pan with nonstick baking spray.
Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, and 1/2 teaspoon salt; set aside. Combine cream and 3/4 cup rum in liquid measuring cup; set aside.
With electric mixer fitted with paddle attachment beat 1 1/2 cups butter, 1 1/2 cups sugar, and lime zest on medium-high speed until light and fluffy, about 3 minutes. Add egg yolk and beat until fully incorporated. Add whole eggs, one at a time, beating well after each addition. Add vanilla and reduce speed to low.
Add flour mixture in three additions, alternating with the cream-rum mixture, stopping once or twice to scrape the sides and bottom of bowl with a rubber spatula. Mix until smooth, about 20 seconds.
Scrape batter into prepared pan and bake until a toothpick inserted into center of cake comes out clean, about 1 hour.
Meanwhile, combine Coca-Cola, remaining 1/2 cup rum, and lime juice in liquid measuring cup; set aside.
Place remaining 1 cup sugar and water in a heavy-bottomed, stainless steel, medium saucepan. Bring mixture to a boil over medium-high heat and cook, gently swirling saucepan from time to time, until the sugar turns deep amber and begins to smoke, 10 to 14 minutes.
Immediately remove the saucepan from heat, and slowly and carefully pour in rum-and-Coke mixture. The mixture will sputter quite violently—don’t move the saucepan or stir. Once the sputtering has subsided, return saucepan to medium heat, and, with a wooden spoon, stir until smooth, about 5 minutes. Stir in remaining 2 tablespoons butter and remaining 1/4 teaspoon salt. Reserve 1/2 cup glaze.
Once cake is done, transfer to cooling rack. Poke it all over with a metal or wooden skewer. Pour glaze over the cake and allow it to sit in the pan for 20 minutes before turning out onto a cooling rack. Brush cake with reserved glaze and cool completely, about 1 hour. Serve.