This rum cake is made more special by substituting walnuts with toasted macadamia nuts, chopped coarsely to lend flavor to the moist and tender cake. Make sure you don’t boil the syrup for too long to retain its taste and aroma.
Makes one 10-inch cake Prep Time 35 minutes Baking Time 35 to 45 minutes
Cooking Time 2 minutes for the syrup
2 cups cake flour
2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups butter
1 1/4 cups white sugar
1/2 cup milk
1 teaspoon vanilla
1/8 cup + 1/2 tablespoon rum
1/2 cup chopped macadamia nuts, toasted (available in Sweetcraft)
For the syrup
1 1/4 cup sugar
1 cup water
2/3 cups rum
1 Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
2 Sift together the dry ingredients three times and set aside.
3 Using an electric mixer, cream butter and sugar on medium speed until light and fluffy.
4 Add eggs one at a time, still at medium speed, until well incorporated.
5 In a bowl, mix together milk, vanilla, and rum.
6 Alternately add the dry and wet ingredients into the creamed butter mixture. Transfer into prepared pans and bake for 25 to 30 minutes.
7 Scatter chopped macadamia nuts on top of the cake. Insert a toothpick in the middle of the cake to test for doneness. Bake until done, about 35 minutes.
8 Prepare syrup by combining sugar, water, and rum in a saucepan. Bring to a boil, about 2 minutes.
9 Cool cake completely and transfer to a cooling rack. Pour half the syrup over the cake.
10 Put the cake back into the pan then pour the remaining syrup. Let the cake absorb the syrup before serving.
Photography by Lilen Uy | Styling by Gwyn Guanzon
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