Tag Archives: #Instant Pot Rum Cake

Instant Pot Rum Cake….Because we all have that one relative…

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When we travel to the Bahamas we always bring back rum cake.  Here’s a great adaptable recipe for your Instant Pot.  Because we all have to deal with Aunt Fran at Thanksgiving!  If you don’t know who she is, than it may be you…

RUM CAKE
1 cups Bakers Flour
3/4 cup raw sugar
1/4  cup unsalted butter, softened
1/4 cup instant vanilla pudding mix, dry
1 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted coconut oil
1/4 cup milk
2 large eggs
1/4 cup coconut rum.  I use Malibu but do as you wish depending on the relative….
1 teaspoons vanilla
1/8 teaspoon butter rum flavor
1/8 cup almond flour, for dusting baking pan

RUM SOAKING SYRUP
1/4cup unsalted butter
1/8 cup water
1/2 cup raw sugar
1/2 cup coconut rum
1/4 teaspoon vanilla
Instructions

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Spritz your small Bundt pan with cooking spray. Sprinkle on the almond flour and turn the pan to coat evenly. Set aside.

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Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute.

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Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.

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Place batter into your small sprayed bunt pan and wrap a paper towel over the top followed by foil just like you would with cheese cake. Make sure you place a cup of water in the bottom of your Instant Pot.  YOU HAVE TO USE WATER IN ALL INSTANT POT pressure recipes.

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Set your Instant Pot to manual for 35 minutes.

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In a medium-sized saucepan combine the syrup ingredients, except vanilla.

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Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly.

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Remove from the heat and stir in the vanilla.

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Use a long skewer to poke holes all over the cake.

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Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

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Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup.

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When ready to serve, loosen the edges of the cake and invert on to your serving plate.
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The cake is very moist, fragrant and potent…As it should be!! See that ring of alcohol?  That’s what will get us all through the visit with Fran.
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You can  store at room temperature for several days. Freeze for longer storage, up to 1 month.