I propose that we take a mental trip to the Caribbean. Imagine that we are surrounded by beaches, swaying palm trees, glistening ocean, and rum cakes. Wha-what? That’s right, rum cakes. That heady combination of dark rum and vanilla in the moistest, the most tender, the most buttery cake. My mouth waters just thinking about it. Lucky for me, unlike you, I have the advantage of instant gratification in front of me right now. I am devouring a slice of rum cake as I type. Sorry folks, I can’t help with the bragging.
I have made rum cakes in the past and it always amazes me to see how the cake drink up the boozy soaking syrup like a teenager on a spring break in an all-inclusive resort. This recipe from David Lebovitz’s Ready For Dessert soaked in an incredible 1 1/4 cup of rum and coconut milk! Yet the cake did not fall apart. All that alcoholic indulgence only injected every bite of the cake with moistness and tropical flavour.
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This sudden urge to make rum cake was not a coincidence. Yesterday was National Bundt Cake Day and I was inspired to join in the celebration after seeing Food Librarian’s collection of 90 bundt cakes. I have only one bundt pan and it is not even in the classic ring shape. All my bundt cakes look alike and taking yet another photo of the same-looking cake did not entice. However, when I saw the dizzying array of bundt cakes she made, I realized it was me who need to be more creative. Lebovitz’s recipe promised a cake that I knew I would enjoy but it was the twist of toasted coconut caramel glaze that did me in. I could already see in my mind how the cake would be different than all my previous bundt cake attempts.
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I stayed close to the original recipe except for the addition of ground coriander and the use of duck eggs. The coriander spicing was inspired by a Pierre Herme coconut cake I made before and I love the subtle hint of herbal taste. As for duck eggs, that is my go-to choice for baking now. The intensely golden yolk and the richness imparts by the duck eggs are not something that chicken egg can measure up. There is no going back. Thankfully I now have a steady supply of farm-fresh duck eggs from my CSA.
The glaze that got me all excited did not disappoint. I saw photos of other bloggers’ takes on this cake and quickly realized the importance of ensuring both the cake and glaze need to cool down before application. Even a hint of warmth would render the glaze too runny to actually stay on the cake. The toasted coconut caramel was as thick as molasses when I spooned them onto the naked cake. It dripped down the cake lazily and left a trail of sweetness behind. It was a visual feast.
I sliced the cake thin because it was rather rich. Despite all that moisture, the cake held up really well and I was able to divide it into 20 slices with no issues. In an uncharacteristic move, I took the first slice because I simply could not wait to dig in. It was everything I hoped for. Every bite transported me to the warmth of the tropics and I wanted seconds even before I finished my first slice.
Did you notice the pink dolly under the cake? This is actually reusable plastic dolly I bought at IKEA a few weeks ago. Why was it not available before? They are not just for good looks. The very practical use is that you can easily move your cake from work surface to serving plate. It is such a fantastic addition to any home baker’s toolbox and it is under $10 for a set of 4! Each comes in different colour and whimsical border. So adorable! If you are short on ideas for stocking stuffers for the bakers in your life, I highly recommend this.
Giveaway!
I know going to IKEA is not everyone’s idea of a good time. That’s why I bought an extra set of the reusable dolly for one lucky winner. If you have a mailing address in the US or Canada, you can leave a comment below along with your favourite bundt cake. Winner will be drawn on Tuesday November 22, 2011 23:59:59 EST and I’ll email the winner next Wednesday.
More On Fun With Bundt:
- Rum & Raisin Cake
- Lemon Bundt Cake
- Olive Oil Lemon Thyme Bundt with Crunchy Lemon Glaze
- Zucchini Cake with Crunchy Lemon Glaze
- Almond Apricot Pound Cake with Amaretto
- Holiday Bundt Cake
