Rum and Coke Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 3 cups cake flour, sifted
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 eggs
- 1 cup butter, softened
- 2 cups brown sugar, lightly packed
- 1 cup classic Coca-Cola
- 1⁄4 cup dark rum
- 1 teaspoon vanilla extract
- 1⁄2 cup whole milk
-
Sauce
- 1 cup classic Coca-Cola
- 1 1⁄2 cups white sugar
- 1 tablespoon light corn syrup
- 12 tablespoons butter
- 1⁄4 cup dark rum
directions
- Preheat oven to 325°.
- Sift together the flour, baking soda, and salt; set aside.
- Liberally grease and lightly flour a standard Bundt pan.
- Beat the eggs with an electric mixer; gradually add the softened butter and the sugar and beat until creamy.
- Beat in the Coca-Cola, rum, vanilla, and milk (note--use only fresh, bubbly Coke, not flat Coke, as called for in some recipes; the bubbles actually make a honeycomb effect in the finished cake).
- Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
- Pour the cake batter into the prepared pan; bake 45-60 minutes, or until the cake tests done.
- Let the cake cook slightly; use a knife to work around the sides and center of the cake, and then invert the cake on a serving platter.
- The sauce: while the cake is baking, make the sauce--bring the Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan; continue cooking at med-high heat, stirring, until the syrup thickens.
- Remove from the heat and immediately stir in the butter and the rum.
- Serve the cake warm, spooning plenty of sauce over each individual serving.
- *Can double the sauce, if you want.
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