Rum-Drenched Vanilla Cakes

Name: Rum-Drenched Vanilla Cakes
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 20 serving(s)
Ingredients: 15 tablespoons unsalted butter (1 stick plus 7 tablespoons); 2 2/3 cups all-purpose flour; 2 1/2 teaspoons baking powder; salt, a pinch; 2 1/3 cups sugar; 6 large eggs; 1 1/2 tablespoons vanilla extract; 2/3 cup heavy whipping cream; 2 1/2 tablespoons dark rum; 1/3 cup water; 1/4 cup sugar; 1/4 cup dark rum

Submitted by ratherbeswimmin

"In 'All Cakes Considered'"

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Ready In:: 2hrs
Ingredients:: 12
Serves:: 20

ingredients

Cake
15 tablespoons unsalted butter (1 stick plus 7 tablespoons)
2 ²⁄₃ cups all-purpose flour
2 ¹⁄₂ teaspoons baking powder
salt, a pinch
2 ¹⁄₃ cups sugar
6 large eggs
1 ¹⁄₂ tablespoons vanilla extract
²⁄₃ cup heavy whipping cream
2 ¹⁄₂ tablespoons dark rum
Syrup
¹⁄₃ cup water
¹⁄₄ cup sugar
¹⁄₄ cup dark rum

directions

Make the cake--position oven rack in center of oven; preheat to 350°.
Line the bottom of two 8 1/2 inch loaf pans with parchment paper, and spray the sides and bottoms with baking spray.
Melt your butter, either on the stove top or in the microwave; set aside and let cool.
Meanwhile, take out your eggs and bring them to room temperature (about 30 minutes).
In a bowl, whisk the flour, baking powder and salt together; set aside.
In a big bowl, add in the sugar; then add the eggs one at a time, whisking after each addition until thoroughly blended with the sugar.
Whisk in the vanilla extract, then the cream, then the rum.
Using a rubber spatula, gently add a third of the flour mixture, stirring until just blended before adding the next third.
Repeat until all the flour mixture has been blended in (the batter should be smooth and thick).
Fold in half the melted butter; when incorporated, fold in the rest.
Pour the batter into the prepared pans and smooth the tops with the spatula.
Place the pans on a cookie or baking sheet and bake.
After 30 minutes, check the cakes for color; if they are browning too quickly, take a sheet of foil and lightly cover them.
Bake for an additional 25-30 minutes, until a pick comes out clean.
Make the syrup: In a saucepan, stir the water and sugar together over medium heat.
After the sugar dissolves, bring the mixture to a medium boil (medium, because a full boil will burn the sugar and you don't want that).
Remove the pan from the heat and stir in the rum; pour the syrup into a heat-proof bowl to cool.
When the cakes are done, cool for 5 minutes in the pans before unmolding them and transferring them to cake racks.
Place the cake racks over a baking sheet lined with parchment or wax paper to catch the drips.
Using a thin knife, a long toothpick, or a cake tester, poke holes through the cake.
Slowly brush the cakes with syrup, allowing time for the cakes to absorb the syrup.
Leave the cakes on the rack to cool to room temperature before serving.