Rum Runner Cake

"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."
photo by a user photo by a user
Ready In:
1hr 10mins




  • 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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<p>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. <br />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) &amp; 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 &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br /> <br />Big whiskers - <br /> <br /> <br />For those of you who gave kind condolences - thank you so very much. <br /> <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; 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!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
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