Thursday: What’s Baking?

Baking doesn’t always have to be complex, with special flour and specific baking instructions. It could be as straightforward as a spruced up Duncan Hines cake with a magic twist! I found a really delicious looking cake that doesn’t require any fuss, but looks like a masterpiece! Here is a little magic just for you:

Rum Cake



  • 4 large eggs
  • 3 large egg yolks
  • 1/2 cup dark rum
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2-1/2 cups cake flour, spooned into measuring cup and leveled-off with knife, plus 1 tablespoon more for flouring the pan (see note)
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pan
  • Confectioners’ sugar, for dusting (optional)


  • 1 stick (1/2 cup) unsalted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/4 cup plus 2 tablespoons dark rum



  1. Position an oven rack in the center of the oven and preheat to 325°F. Grease a 12-cup Bundt pan with butter. Add a tablespoon of flour to the pan; rotate and shake the pan until it is evenly coated with flour, then tap out any excess flour over the sink.
  2. Whisk together the eggs, egg yolks, rum, vanilla extract and almond extract in a medium bowl. Set aside.
  3. Place the cake flour, brown sugar, granulated sugar, baking powder and salt in the bowl of a heavy-duty mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine. Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined.
  4. Add one-third of the liquid ingredients and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again. Add the remaining liquid and beat and scrape as before.
  5. Transfer the batter to the prepared Bundt pan. Bake for 65-75 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean.
  6. Cool the cake on a rack for ten minutes.
  7. While the cake cools, make the glaze. Melt the butter in a small saucepan. Add the water and sugar and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until slightly thickened. Remove from the heat and stir in the rum.
  8. Using a toothpick or thin skewer, poke holes all over the bottom of the cake about 1/2-inch apart, going about 3/4 of the way down (you will feel like you are butchering the cake; don’t worry, it will be fine). Brush half of the glaze over the cake and let it soak in. If the glaze pools on the surface, poke more holes to help it sink in. Invert the cake onto the rack. For easy clean-up, slide a piece of foil or parchment under the rack. Gradually brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed, rather than drips off the sides.) Let sit for at least one hour before carefully transferring the cake to a platter for serving. Dust the top of the cake with confectioners’ sugar, if desired.
  9. Note: It’s important to use cake flour in this recipe. All-purpose flour will make the cake dry and dense.

*Recipe was taken from

This rum cake could be a holiday favourite, or just a great, late night snack with a cup of tea. If you’re having a little insomnia, a little piece can help put you right to sleep;) A smooth slice of heaven for your enjoyment! Go ahead and take all the credit! Happy Thursday everyone!

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