Butter Rum Cake

It's starting to get cold again, and what's more, around here, there's been nothing but rain, rain, rain.

So when I invited guests over for dinner last night, I wanted to give them a dessert that would be all homey and warm and comforting, with some fall flavors.

And then, I noticed the bottle of Kraken Rum that Simone had left us after a long, soggy, holiday weekend of drinking and debauchery. Perfect!

I used it to make this cake, and it came out spectacularly. Rich and buttery, not too sweet, perfect with coffee.

Rum Cake an Pineapple. Yum!

You will need for the cake:

2 cups sugar

1 cup of softened butter

5 eggs

4 teaspoons of dark spiced rum

1 cup of white rice flour

1 cup of brown rice flour

2/3 cup of potato starch

1/3 cup of tapioca flour

2 teaspoons baking powder

2 teaspoons xanthan gum

1/2 teaspoon of salt

1 cup milk

Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with white rice flour. Set aside.
Sift together rice flours, tapioca flour, potato starch, baking powder, xanthan gum, and salt. Set aside.

Cream butter and rum in a large bowl. Beat in sugar. Beat in eggs one at a time. Sift in dry ingredients slowly, beating on medium speed and alternating with milk until all is well combined.

Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

While the cake is cooling, prepare the butter sauce:

Heat but DO NOT BOIL:
1 Cup Sugar
1/4 Cup Water
1/2 Cup Butter
3 tablespoons of dark spiced rum

when butter is melted and sauce is hot, remove from heat.
Prick cake with a long-tined fork. Pour warm sauce over cake.  Cool cake completely before removing from pan.

(The sauce makes a lot of sauce, and when I was pouring it over the cake, I could only do about half of it in one go. So you can wait for the cake to absorb the liquid and do another round, or you can cool the cake, turn it out, and pour the remainder on the top, so it's rummy all through. As you like.)

Oh yeah, and even though the cake is warm and autumnal, serving it up with some juicy pineapple is never a bad idea.

Enjoy!