Caribbean Rum Cake
- BAKE: 1hr
- SERVES: 12
1 x 10″ (inch) Bundt Tin
Pre-grease the 10″ (inch) Bundt tin.
Mix together all the ingredients listed under “Cake” in a bowl to form a batter. Beat for 2 minutes.
Pour the batter into the prepared tin and bake towards the lower half of a pre-heated oven at 160-170°C (320-340°F, Gas Mark 3 – 4) for approximately for 1 hour to 1hour 15 minutes.
Once cake is cooked leave it in the tin for 10 minutes while you make the glaze
Add all the Glaze ingredients apart from the Rum to a sauce pan and have it on a low heat. Stir constantly till the butter melts and the sugar dissolves. Then turn up the heat till the mixture slightly bubbles and the mixture begins to thicken slightly after about 2 minutes. Take it off the heat and stir on the vanilla extract and Rum (it will bubble up slightly).
Using a wire cooling rack invert the cake to loosen it away from the tin without actually removing it. Turn it right way up leaving the warm cake in the tin & pour the glaze evenly over the cake. Leave cake to absorb glaze and cool in tin.
There may well be a little of the glaze left over which can be refrigerated.
“Hi, just wanted to add my high praise to your wonderful cake mixes.....they are FAB! So quick and easy to make and guaranteed scrummy results every time. Thanks for your excellent products.”Julie
This recipe by Simone Douglas was popped onto our Facebook page originally - Simone "tried to recreate a cake I can only get from the Caribbean using the Wright's Madeira Cake Mix. I must say it tastes DELICIOUS!". Deb the Bread