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)
That exact thing happened with my drizzle as well. It was pourable, but decided to go all candy-shell on me as I started pouring! Oh well, that drizzle is probably my favorite part of this cake… I’m only eating the top of mine. ;P
I love your description of going all “candy-shell”– LOL! :)
Beautiful looking cake. I really do need a nice shaped bundt pan….they really do make a cake look great.
I don’t understand how this cake can have so much rum and still not be too boozy… some sort of baking miracle! Your golden brown crust and the color of the interior crumb are beautiful!
I think yours looks delicious, we loved this cake too!
Gorgeous Sheri – I loved this one as well! :)
Beautiful job as always, Sheri! I am in love with this cake right now– can’t stop thinking about it!! I too cannot understand how there is so much rum, and yet it has no harshness at all. I’m not sure if that’s somehow a function of the pepper, or if the pepper just adds another layer of complexity. At any rate, I just adore it. I had a hard time parting with so much of my precious Belizean rum– I totally feel ya! Question: was your soaking syrup an actual syrup, or was it thinner? Mine was more of a thin liquid, and it worked great to brush it over the top, rather than pouring it according to the directions. Anyway, this one is a keeper! :)