RUM AND COKE CAKE

Rum and Coke Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

3 cups cake flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 cup butter, softened
2 cups brown sugar, lightly packed
1 cup classic Coca-Cola
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup classic Coca-Cola
1 1/2 cups white sugar
1 tablespoon light corn syrup
12 tablespoons butter
1/4 cup dark rum

Steps:

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.