Rum and Coke Cake

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READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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