Rum Runner Cake

Name: Rum Runner Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 serving(s)
Ingredients: 2 3/4 cups all-purpose flour; 1/4 cup dark brown sugar; 2 tablespoons potato starch; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon baking soda; 1 cup sour cream; 3/4 cup heavy cream; 1/2 cup dark rum (divided use); 1 teaspoon molasses; 1 teaspoon vanilla extract; 1 cup unsalted butter, at room temperature; 2 1/2 cups granulated sugar, extra-fine; 1/2 vanilla bean; 4 large eggs; 2 egg yolks; 1/4 cup simple syrup (see note above)

Submitted by Busters friend

"Here's another version of the pound-cake rum cake. It's moist, with an extra depth of flavor courtesy of the molasses. Look for potato starch in the kosher section of your supermarket or at a natural foods store such as Whole Foods. To make simple syrup, heat equal parts granulated sugar and water until the sugar dissolves. From the Miami Herald."

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Ready In:: 1hr 10mins
Ingredients:: 17
Serves:: 16

ingredients

2 ³⁄₄ cups all-purpose flour
¹⁄₄ cup dark brown sugar
2 tablespoons potato starch
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon ground cinnamon
¹⁄₄ teaspoon baking soda
1 cup sour cream
³⁄₄ cup heavy cream
¹⁄₂ cup dark rum (divided use)
1 teaspoon molasses
1 teaspoon vanilla extract
1 cup unsalted butter, at room temperature
2 ¹⁄₂ cups granulated sugar, extra-fine
¹⁄₂ vanilla bean
4 large eggs
2 egg yolks
¹⁄₄ cup simple syrup (see note above)

directions

Place rack in the middle of the oven; heat to 350 degrees. Spray a 12-cup Bundt pan with vegetable oil and set aside.
Sift flour into a bowl. Add brown sugar, potato starch, salt, cinnamon and baking soda. Whisk to blend; set aside.
Put the sour and heavy creams, ¼ cup dark rum, the molasses and vanilla in a separate bowl. Whisk to blend; set aside.
Beat the butter and sugar on the lowest speed of an electric mixer for 2 to 3 minutes.
With the mixer still on low, add the vanilla, eggs and yolks, one at a time, fully incorporating after each addition. Stop the mixer and scrape down the sides of the bowl.
Add the dry ingredients alternately with the cream mixture in 3 additions each, beginning and ending with the flour mixture. Don't wait for them to be fully incorporated between additions. This step should take about 60 seconds.
Stop the mixer and scrape down the sides of the bowl. Mix on medium speed for 15 to 20 seconds.
Fill the prepared pan by depositing the batter in small clumps around it with a rubber spatula. Level the batter with the spatula.
Bake 50 minutes. Test for doneness by inserting a bamboo skewer into the center. When the skewer comes out clean, the cake is done. Remove pan from oven and place on a wire rack. When the cake has cooled 10 minutes, invert it onto the rack and remove the pan. Let it cool to room temperature.
To glaze the cake, set the wire rack over wax paper. Combine simple syrup with remaining ¼ cup rum and use a pastry brush to brush it all over the cake until it is absorbed.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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