When the cake is out of the oven pour about half of the syrup gently and slowly over the cake.Cook on medium-low heat until sugar dissolves and syrup forms. Make the syrup: In a small saucepan, combine butter, water, and sugar.If the top is browning too fast while baking, cover pan loosely with aluminum foil. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. Scrape batter into prepared pan and smooth the top.On low speed, beat in the flour mixture and mix just until combined. Add heavy cream (or milk), rum, and vanilla, and beat until combined. Add eggs, one at a time, beating well after each addition. Occasionally scrape down the sides and bottom of the bowl. In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy.In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
It also gets soaked in a butter-rum syrup once it’s out of the oven. The use of butter, oil and heavy cream means the cake is light and fluffy with a tender moist crumb from the added oil. The base of this rum cake recipe is a basic batter made with flour, cornstarch and baking powder for your dry ingredients and both butter, oil and heavy cream (or milk) for your liquids.
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