Name: Non-Alcoholic Rum Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1
Ingredients: 2 cups (8 ½ ounces) all-purpose flour; 1 ¾ cups granulated sugar; 2 tablespoons cornstarch; 2 teaspoons baking powder; 1 teaspoon sea salt; 8 tablespoons (1 stick) unsalted butter, room temperature, cut in pieces; ½ cup vegetable oil; ½ cup milk, room temperature; 4 large eggs, room temperature; 1 tablespoon Ann Clark Rum Flavoring; 2 teaspoons Ann Clark Clear Vanilla Extract; 8 tablespoons (1 stick) unsalted butter, cut into pieces; ⅓ cup water; 1 cup granulated sugar; ¼ teaspoon sea salt; 2 teaspoons Ann Clark Rum Flavoring; 1 teaspoon Ann Clark Vanilla Extract

Non-Alcoholic Rum Cake

Rated 5.0 stars by 1 users

Servings

1 large bundt cake

Prep Time

15 minutes

Cook Time

50 minutes

This non-alcoholic version of a holiday classic is made using our Rum Flavoring. It packs a ton of flavor in a moist, delicate crumb. Serve with a cup of coffee for an after-dinner treat.

Ingredients

Cake:

2 cups (8 ½ ounces) all-purpose flour
1 ¾ cups granulated sugar
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, room temperature, cut in pieces
½ cup vegetable oil
½ cup milk, room temperature
4 large eggs, room temperature
1 tablespoon Ann Clark Rum Flavoring
2 teaspoons Ann Clark Clear Vanilla Extract

Syrup:

8 tablespoons (1 stick) unsalted butter, cut into pieces
⅓ cup water
1 cup granulated sugar
¼ teaspoon sea salt
2 teaspoons Ann Clark Rum Flavoring
1 teaspoon Ann Clark Vanilla Extract

View Cart (0) Checkout

Directions

Preheat the oven to 350°F. Grease a large bundt pan with baking spray.

For the cake:

Place the flour, 1 ¾ cup sugar, cornstarch, baking powder, 1 teaspoon salt, 1 stick butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
Beat in the milk, then beat in the eggs, 1 tablespoon rum and 2 teaspoons vanilla one at a time. Scrape the bowl thoroughly and beat until smooth, 1 to 2 minutes.
Bake in preheated oven, until a toothpick inserted comes out clean, about 55 minutes.

For the syrup:

Melt on high heat, 1 stick butter, 1 cup sugar, 1/3 cup water, and ¼ teaspoon salt in a small saucepan. Reduce to a simmer and cook until thickened, about 5 minutes. Keep warm until ready to use.
Remove from the heat and stir in 2 teaspoons rum and 1 teaspoon vanilla.
Remove cake from oven and place on a cooling rack lined with parchment and immediately brush about ¼ cup syrup onto the bottom of the cake. Let sit in the pan for 10-15 minutes, then turn out onto the parchment lined cooling rack.
Brush the remaining 1 cup of syrup onto the top of the cake, moving carefully and slowly to make sure it all soaks in while warm. Then let the cake cool completely.

Recipe Note

Notes & Tips:

To make ahead: This can be made and stored for up to 3 days at room temperature.
Don’t let the cake sit in the pan too long; non-stick pan works the best.

Photo by Laura Kanya