I’ve had a few failures in my two years of Baked Sunday Mornings, but none crushed me as much as this one.
For one thing – this is a caramel cake. With rum frosting. I’ve been dying to make this cake ever since the book came out. It’s got all my favorite flavors, plus I get to use a fancy Bundt pan.
The cake batter is pretty simple to make. It’s got caramel sauce in the batter, plus plenty of butter.
I started checking my cake at 35 minutes – my oven tends to bake a little fast. My skewer came out clean, but the middle section still looked a little underbaked on the top so I left the cake in another 10 minutes. Skewer clean again, no jiggly batter.
I set the cake pan on a rack and left it to cool. I came back in the kitchen an hour later and was greeted with a sunken cake. The entire middle section was undercooked. Faulty skewer!
If I was making this for anyone besides us, I probably would have dumped the whole thing and started over. But I couldn’t bear the thought of all that butter and sugar going to waste, so I decided to see if I could salvage some of it.
The frosting is very rich – butter, rum, and more caramel sauce, whipped up in a food processor. It’s really good.
I carefully unmolded my cake and frosted it as quickly as possible. The caramel shards on top are a nice touch, both for visual appeal and for texture.
The cake began to melt from the inside as soon as I unmolded it, but Larry managed to snap a few photos before it looked like a complete disaster. I will be making this cake again – it’s got potential!
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Burnt Sugar Bundt Cake with Caramel Rum Frosting (Baked Explorations, p. 141)