Totally from Scratch Rum Cake

Rum cake from scratch – there’s no pudding or cake mix involved and it’s even more delicious than the cake mix version! Can be made with all-purpose flour or with whole wheat pastry flour for a 100% whole grain version. Scroll to the bottom of the post for a how-to recipe video.

The special thing about this rum cake, other than being the most awesome rum cake ever, is that you don’t need a bunch of processed junk to make it. Most rum cakes call for cake mix and pudding mix, neither of which I really want to use.

I remember when I moved to Germany, where we don’t have the same cake and pudding mixes, 6 years ago and spent hours looking for a rum cake recipe from scratch. No luck.

Ingredients
Cake:

• 1 3/4 cup (219 grams) all-purpose flour or whole wheat pastry flour
• 1/2 cup (55 grams) dry milk powder (whole milk or fat-free work)
• 1/4 cup + 2 tablespoons (42 grams) cornstarch
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (112 grams) unsalted butter, softened
• 1 3/4 cups (350 grams) granulated or raw sugar
• 1/2 cup + 3 tablespoons (160 milliliters) olive oil (canola oil or another vegetable oil would work, too, but I don't recommend coconut oil)
• 3/4 cup (177 milliliters) milk
• 4 large eggs, room temperature
• 3/4 cup (177 milliliters) dark rum
• 1 tablespoon vanilla extract

Rum Syrup:

• 1/2 cup (112 grams) unsalted butter
• 1/2 cup (120 milliliters) water
• 3/4 cup (150 grams) granulated or raw sugar
• 1/4 teaspoon salt
• 1/2 cup (120 milliliters) dark rum

Directions

1. Preheat your oven to 325°F (162°C). Spray a 12-cup bundt pan very well with cooking spray.
2. In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt. Set this aside.
3. ....................................

for full recipes please see : www.texanerin.com

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