I just love Bundt cakes. And pair a Bundt with copious amounts of butter, rum and black pepper, and I’m in heaven.
This cake doesn’t disappoint. It’s got a dense, moist crumb that has all of the qualities of a good rum – slightly sweet and aromatic, with a hint of molasses – without being overwhelmingly boozy.
The title of the cake refers to the triple-whammy of rum that it receives, and not in quantities that are faint of heart. I cringed a bit as a poured out a healthy 3/4 cup of my beloved Zacapa 23 for the batter. The second hit of rum comes after the cake is cooled, in the form of a buttery syrup that’s soaked into the upside-down cake for a few hours. Then the crowning glory is a hot buttered rum glaze.
I didn’t have any issues with the cake until I made the glaze. It seemed thin enough to drizzle, but it just sort of glopped on. I put the bowl over a low flame for a few seconds, and it thinned out just fine – the butter had started to cool and harden. I cut back on the rum in the glaze by half, and added a bit of water to get the right consistency.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Triple Rum Black Pepper Cake (Baked Elements, p. 82)