Rum and Coke Cake
(from saymyname’s recipe box)
Source: Three Guys from Miami Celebrate Cuban
Serves 12 peopleIngredients
- 3 cups cake flour , sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs
- 1 cup butter , softened
- 2 cups brown sugar , lightly packed
- 1 cup classic Coca-Cola
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- Sauce:
- 1 cup classic Coca-Cola
- 1 1/2 cups white sugar
- 1 tablespoon light corn syrup
- 12 tablespoons butter
- 1/4 cup dark rum
Directions
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Preheat oven to 325°.
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Sift together the flour, baking soda, and salt; set aside.
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Liberally grease and lightly flour a standard Bundt pan.
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Beat the eggs with an electric mixer; gradually add the softened butter and the sugar and beat until creamy.
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Beat in the Coca-Cola, rum, vanilla, and milk (note—use only fresh, bubbly Coke, not flat Coke, as called for in some recipes; the bubbles actually make a honeycomb effect in the finished cake).
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Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
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Pour the cake batter into the prepared pan; bake 45-60 minutes, or until the cake tests done.
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Let the cake cook slightly; use a knife to work around the sides and center of the cake, and then invert the cake on a serving platter.
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The sauce: while the cake is baking, make the sauce—bring the Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan; continue cooking at med-high heat, stirring, until the syrup thickens.
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Remove from the heat and immediately stir in the butter and the rum.
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Serve the cake warm, spooning plenty of sauce over each individual serving.
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*Can double the sauce, if you want.