Spiced Rum, Date, Walnut, Molasses Bundt Cake with Rum Caramel Drizzle
Author: Betty Binon
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
FOR THE BUNDT:
2 cups or 260 grams whole grain flour
1 teaspoon baking powder
½ teaspoon baking soda
+1 teaspoon baking soda (for the date puree)
1 teaspoon cardamom
½ teaspoon salt
1½ cup or about 200 grams fresh dates chopped
1 cup or about 120 grams dried dates
1¼ cup water
¾ cup spiced rum
1¼ cup or 250 grams granulated white sugar
¾ cup fancy molasses
4 large eggs room temperature
1 cup canola oil (or a light oil)
1 cup or 125 grams chopped walnuts
FOR THE RUM CARAMEL: (Caramel recipe ONLY adapted from https://www.finecooking.com/recipe/dark-rum-caramel )
1½ cup granulated white sugar
⅓ cold water
3 tablespoons unsalted butter
¾ cup heavy cream
2 tablespoons spiced rum
pinch of salt
Instructions
Take your 10 cup bundt pan and grease very generously and carefully with melted butter making sure you grease all the nook and crannies.
Dust with all purpose flour discarding access...set aside
Preheat oven to 350F with oven rack in middle of oven
In a large bowl, sift the whole grain flour, baking powder, baking soda, cardamom, salt and whisk well...set aside
In a medium saucepan, bring the 1/14 cup water to a boil and then add the dried and fresh chopped dates.
Stir in 1 teaspoon baking soda. Bring to a boil then put lid on and turn heat off and set aside
In your stand mixer, with paddle attachment, beat the sugar and molasses together until smooth
Add the eggs one at a time to the sugar mix.
Add the canola oil in a slow steady stream to the sugar/egg mix
In your blender/juicer or kitchenaid, puree the now softened dates until a smooth puree. A few chunks is okay.
Stir in the spiced rum into the date puree with a spatula
On low speed, add the dry flour mix to the sugar/egg/oil mix in the stand mixer then add puree mix doing the flour mix in thirds and ending with the dry flour mix.
Fold in the walnuts with a spatula
Do not over mix
Pour into bundt pan and bake for 50minutes to 1 hour or until tester stick comes out mostly clean
Allow to rest in pan for 10-15 minutes. Invert onto a cooling rack and allow to completely cool
In the meanwhile, FOR THE CARAMEL:
In a medium heavy sauce pan, whisk the ⅓ cup cold water and sugar.
Cover with lid and bring to a boil over med-high heat all the while swirling the pan every so often...(do not stir..Swirl)
Remove lid after about 8 minutes and keep swirling until the sugar liquid turns a rich dark amber hue.
Turn the heat to low immediately upon it turning dark amber and carefully whisk the butter in. Whisk until the bubbles subsides
Add the Heavy cream and keep whisking until the caramel is smooth and silky about 2-3 minutes on low
Remove from stove top and add the spiced rum and salt. Allow the caramel to cool in fridge for 15 minutes or so or at room temperature for an hour before drizzling half the caramel over the cooled cake.
Keep the other half caramel for serving on the side.
Recipe by STEMS & FORKS at https://www.stemsandforks.com/2018/10/spiced-rum-date-walnut-molasses-bundt-cake-with-rum-caramel-drizzle/