Rum Cake – Recipe Book

My rum cake adventure started in October 2017 when our dear friends, Dee and Jon, asked me to make their wedding cake.

Once we had worked through “eh”, “what?” and “why?” My initial reactions. I carefully explained to them that I had never actually baked a cake before.

They nodded understandingly and said, “yes”, and asked again if I would I do it.

“We want a traditional Cayman Rum Cake,” they said it with a tone that said ‘it’s our wedding, this is what we want…’ The request seemed to be part blind faith and part sweet menace. 

In life there are time when it is just easier to agree, so I said, “Right. OK.”

They seemed happy. They had given me a new challenge; all would be well.

So started my cake baking journey.

I began, obviously, by looking at recipes, reading about rum cakes and trying to narrow it down to a basic recipe. After some searching, I found one that I liked:

https://www.texanerin.com/totally-from-scratch-rum-cake/

Credit where credit is due, I can recommend this recipe to anyone as a great starting point for a rum cake.

If you read Erin’s blog you will find she based her recipe on one from another site, who in turn based it on the world-famous Tortuga Rum Cake. It feels a bit like industrial espionage, but it is a recipe that was retro engineered from a real Tortuga Rum Cake and so it has provenance.

http://www.alwaysorderdessert.com/2011/03/rum-cake-from-scratch.htm

Next, I went out and bought three bunt tins. One large, one medium and one for cupcake sized cakes (it holds six at a time). Not because I had a plan, but because I had no idea what I needed.

Finally, the first lot of ingredients and the cooking, well experimenting, began.

A few trials later and I had the basic rum cake turning out pretty well each time. The cakes looked authentic and tasted really yummy but were they good enough to be a wedding cake?

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This of course got me thinking about presentation and how could I make it look special for the bride and groom. After all I couldn’t very well just serve up a very plain-looking cake now could I?

Well, Dee’s favourite desert is apple crumble. So, an apple rum cake became the goal.

Jon? Well he likes chocolate and coconut so the idea of the “Bounty Bar” rum cake was born. He also likes beer, but a beer rum cake seemed a bad idea.

It took trial and error. Refining the process each time. Honing the recipes. Testing different rums, more chocolate, less chocolate, different syrup recipes and ways to decorate each cake. And each cake needed tasting.

Luckly I had the support of a group of dedicated cake tasters who gave up lots of Sunday afternoons to cake tasting sessions. It was tough. Everyone had to eat a lot of cake, but the gang were real sports and put up with it without too much grumbling.

8B2A8679-D3D1-4153-B919-585908703AE6-COLLAGEWe tried the cakes with tea and coffee and then realised it needed to go with prosecco as this is what it would be served with on the wedding day. The volunteer squad diubled in size at about this point.

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I eventually got there, and the final recipes were given the thumbs up by the team.  

My apple rum cake was the favourite in practice, but the Bounty Bar Cake and the Traditional Rum Cake were real hits as well.

That just left the cakes for the big day!

Typically, it had all been going so well but on the day of the final bake my big tin just stopped working! The cakes just kept sticking to it and refusing to come out, fortunately my medium-sized tin and my cupcake tin seemed to be working just fine so with a little bit of redesigning I managed to pull it together… but not before the process permanently traumatized my mum who was staying with us for Christmas.

The cakes looked really nice and everyone said they tasted great. It felt like a real achievement to go from having never really baked a cake to making cakes that really looked and tasted the part.

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I was asked several times where I had bought them and whether or not they were Tortuga Rum Cakes! By chance one guest worked for Tortuga and he was convinced it was one of theirs!

High praise indeed! And evidence that the DNA of the recipes came from a Tortuga cake.

Most importantly the bride and groom were happy. A success. Job done! I could retire from the cake business.

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But, no.

It turns out that I have been bitten by the baking bug and so I have continued to experiment and innovate with rum cakes.

Over time more creations have joined my repertoire and the cakes are regularly requested for birthdays and celebrations.

Below you will find my recipes.

ENJOY

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The Traditional Rum Cake

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A classic, full of flavour and soaked with rum. A real taste of Cayman and the Caribbean.

Ingredients

Cake:

  • 1 3/4 cup (219 grams) self-raising flour
  • 1/2 cup (55 grams) dry coconut milk powder (whole milk or fat-free work too but I prefer coconut milk powder)
  • 1/4 cup (40 grams) cornstarch
  • 2 teaspoons baking powder
  • 1/2 cup / 1 stick (115 grams) unsalted butter, softened
  • 1 3/4 cups (350 grams) granulated or raw sugar or golden castor
  • 1/2 cup (160 millilitres) olive oil (you can use vegetable oil)
  • 3/4 cup (177 millilitres) milk
  • 4 large eggs, room temperature
  • 3/4 cup (177 millilitres) coconut rum
  • 1 tablespoon vanilla extract

Rum Syrup:

  • 1 stick / 1/2 cup (112 grams) unsalted butter
  • 1/2 cup (120 millilitres) water
  • 3/4 cup (150 grams) granulated or raw sugar
  • 1/2 cup (120 millilitres) coconut rum
  • Coconut shreds or flakes for decorating/topping

Directions

  1. Pre-heat your oven to 350°F (176°C). Spray a 12-cup bundt pan very well with cooking spray.
  2. In a large bowl, combine the flour, dry coconut milk powder, cornstarch and baking powder. Set this aside.
  3. In a large bowl with an electric mixer or stand mixer, cream the butter and sugar at high-speed until light and fluffy.
  4. In a second bowl mix together the oil, milk, eggs, rum, and vanilla.
  5. Alternating between the two wet mixtures add them to the dry mixture and beat until well combined. The batter will be quite thin.
  6. Pour the batter into the prepared bundt pan and bake for 48-60 minutes, or until a toothpick inserted in the middle comes out clean.
  7. When you take the cake out of the oven let it cool in the pan for 10 minutes.While the cake is cooling, start the rum syrup.
  8. In a large saucepan over medium heat, bring the water and sugur to a slow boil, water and sugar until the sugar has dissolved, stirring occasionally.
  9. Take the saucepan off the heat and stir in the rum. Set aside.
  10. Take the now cooling cake and then invert onto a wire rack. Leave to cool for another 10 minutes.
  11. Wash and dry the bundt pan and place the cake back into the pan.
  12. Poke holes into the cake (kebab skewer) and pour 1/2 the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter.
  13. Brush the cake with the remaining syrup.
  14. Serve or cover and store at room temperature for up to 5 days.

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Apple Rum Cake

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Lovely on its own or delicious served hot with icecream or custard. You can also add a hint of cinnamon to bump up the taste.

Ingredients

Cake:

  • 2 cups (265 grams) self-raising flour
  • 1/2 cup (55 grams) dry coconut milk powder (whole milk or fat-free work)
  • 1/4 cup (45 grams) cornstarch
  • 2 teaspoons baking powder
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 3/4 cups (350 grams) Demerara sugar or light brown
  • 1/2 cup (160 millilitres) olive oil
  • 3/4 cup (177 millilitres) milk
  • 5 large eggs, room temperature
  • 3/4 cup (177 millilitres) dark rum
  • 1 tablespoon vanilla extract
  • 1/2 cup (112 grams) apple sauce
  • Zest of 1/2 a lemon

Rum Syrup:

  • 1 stick / 1/2 cup (112 grams) unsalted butter
  • 3/4 cup (150 grams) Demerara sugar
  • 1/2 cup (120 millilitres) dark rum
  • 2 small or one large apple cut into rough cubes (leave skin on for color – red works best)
  • 1/3 (85 grams) cup apple sauce
  • Zest of 1/2 a lemon

Directions

  1. Pre-heat your oven to 325°F (162°C). Spray a 12-cup bundt pan very well with cooking spray (Special bundt tin spray is available and works really well – Bakers Joy).
  2. In a large bowl, combine the flour, dry milk powder, cornstarch and baking powder. Set this aside.
  3. In a large bowl with an electric mixer or stand mixer, cream the butter and sugar at high-speed until light and fluffy.
  4. To the sugar and butter mix add the oil, milk, eggs, rum, lemon zest, apple sauce and vanilla extract whisk together
  5. Add the dry flour mix to this. It will resemble fine crumbs  and beat until well combined. The batter will be quite thin.
  6. Pour the batter into the prepared bundt pan and bake for 48-60 minutes (large), 30-36 minutes (small) 18-25 minutes (individual) or until a toothpick inserted in the middle comes out clean.
  7. When you take the cake out of the oven let it cool in the pan for 10 minutes.While the cake is cooling, start the apple rum syrup.
  8. In a large saucepan over medium heat, bring the water and sugur to a slow boil, water and sugar until the sugar has dissolved, stirring occasionally.
  9. Take the saucepan off the heat and stir in the rum. Set aside.
  10. Take the now cooling cake and then invert onto a wire rack. Leave to cool for another 10 minutes.
  11. Wash and dry the bundt pan and place the cake back into the pan.
  12. Poke holes into the cake (kebab skewer) and pour 1/2 the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter.
  13. Add the apple sauce, lemon zest to remaining syrup and bring back to boil.
  14. Brush syrup onto outside of cake to glaze and top with chopped apples.
  15. Serve with prosecco or cover and store at room temperature for up to 5 days.

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Bounty Bar Rum Cake

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A little taste of paridise that emphasises coconut and chocolate flavours.

Ingredients

Cake:

  • 1 3/4 cup (219 grams) self-raising flour
  • 1/2 cup (55 grams) shredded coconut or coconut flour
  • 1/2 cup (55 grams) dry coconut milk powder (whole milk or fat-free work)
  • 1/4 cup (45 grams) cornstarch
  • 2 teaspoons baking powder
  • 3/4 cup coco powder
  • 1/4 to 1/2 cup (42-65 grams) chocolate or chocolate drops / chips
  • 1/2 cup / 1 stick (112 grams) unsalted butter, softened
  • 1 3/4 cups (350 grams) granulated or raw sugar or golden castor
  • 1/2 cup (160 millilitres) olive oil
  • 1 cup (236 millilitres) milk
  • 5 large eggs, room temperature
  • 3/4 cup (177 millilitres) coconut rum
  • 1 tablespoon vanilla extract

Rum Syrup:

  • 1/2 cup (112 grams) unsalted butter
  • 1/2 cup (120 millilitres) water
  • 3/4 cup (150 grams) granulated or raw sugar
  • 1/4 teaspoon salt
  • 1/2 cup (120 millilitres) coconut rum
  • Coconut shreds for topping

Directions

  1. Pre-heat your oven to 325°F (162°C). Spray a 12-cup bundt pan very well with cooking spray.
  2. In a large bowl, combine the flour, dry milk powder, coco powder, coconut flower, cornstarch and baking powder. Set this aside.
  3. In a large bowl with an electric mixer or stand mixer, cream the butter and sugar at high-speed until light and fluffy.
  4. In a second bowl mix together the oil, milk, eggs, rum, and vanilla extract. Add this to the dry mixture and beat until well combined. The batter will be quite thin.
  5. Add chocolate chips / drops.
  6. Pour the batter into the prepared bundt pan and bake for 48-60 minutes, or until a toothpick inserted in the middle comes out clean.
  7. When you take the cake out of the oven let it cool in the pan for 10 minutes.While the cake is cooling, start the rum syrup.
  8. In a large saucepan over medium heat, bring the water and sugur to a slow boil, water and sugar until the sugar has dissolved, stirring occasionally.
  9. Take the saucepan off the heat and stir in the rum. Set aside.
  10. Take the now cooling cake and then invert onto a wire rack. Leave to cool for another 10 minutes.
  11. Wash and dry the bundt pan and place the cake back into the pan.
  12. Poke holes into the cake (kebab skewer not your dive knife) and pour 1/2 the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter.
  13. Sprinkle genorously with coconut shreds.
  14. Cover and store at room temperature for up to 5 days.

—-oOo—-

Jaffa Cake Rum Cake

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The ‘Jaffa Cake’ rum cake is a chocolate orange rum cake glazed with a marmalade syrup. It was designed to use up left over Easter eggs!

Ingredients

Cake:

  • 2 cups (265 grams) sel-raising flour
  • 1/2 cup (55 grams) dry coconut milk powder (whole milk or fat-free work)
  • 1/4 cup + 2 tablespoons (42 grams) cornstarch
  • 2 teaspoons baking powder
  • 3/4 cup coco powder
  • 1/4 to 1/2 cup fresh squeezed orange juice
  • Zest of one large orange
  • 1/2 cup / 1 stick (112 grams) unsalted butter, softened
  • 1 3/4 cups (350 grams) granulated or raw sugar or golden castor
  • 1/2 cup + 3 tablespoons (160 millilitres) olive oil
  • 1 cup (236 millilitres) milk
  • 5 large eggs, room temperature
  • 1/4 cup (65 millilitres) white rum
  • 1 tablespoon vanilla extract

Rum Syrup:

  • 1/2 cup (112 grams) unsalted butter
  • 1/2 cup (120 millilitres) water
  • 3/4 cup (150 grams) granulated or raw sugar
  • 1/4 cup marmalade
  • Zest one orange
  • 1/4 cup (120 millilitres) white rum
  • Small 0range segments for topping

Directions

  1. Pre-heat your oven to 325°F (162°C). Spray a 12-cup bundt pan very well with cooking spray.
  2. In a large bowl, combine the flour, dry milk powder, coco powder, cornstarch and baking powder. Set this aside.
  3. In a large bowl with an electric mixer or stand mixer, cream the butter and sugar at high-speed until light and fluffy.
  4. In a second bowl mix together the orange juice, orange zest, oil, milk, eggs, rum, and vanilla extract. Add this to the dry mixture and beat until well combined. The batter will be quite thin.
  5. Add chocolate chips / drops.
  6. Pour the batter into the prepared bundt pan and bake for 48-60 minutes, or until a toothpick inserted in the middle comes out clean.
  7. When you take the cake out of the oven let it cool in the pan for 10 minutes.While the cake is cooling, start the rum syrup.
  8. In a large saucepan over medium heat, bring the water and sugur to a slow boil, water and sugar until the sugar has dissolved, stirring occasionally.
  9. Take the saucepan off the heat and stir in the rum. Set aside.
  10. Take the now cooling cake and then invert onto a wire rack. Leave to cool for another 10 minutes.
  11. Wash and dry the bundt pan and place the cake back into the pan.
  12. Poke holes into the cake (kebab skewer) and pour 1/2 the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter.
  13. Add orange zest, orange segments and marmalade to remaining syrup and bring back to boil. Brush outside if the cake with orange syrup.
  14. Top with orange segments.
  15. Cover and store at room temperature for up to 5 days.

—-oOo—-

Pina-Colada Rum Cake

 

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This recipe started life as a birthday cake and was based on a friend’s favorite tipple. The Pina Colada Rum Cake calls for some extra preparation. But it is well worth the effort!

B4869743-BD16-4590-A46D-721AD24EAB65-COLLAGEIngredients

Cake:

  • 2 cup (265 grams) self-raising flour
  • 1/2 cup (55 grams) dry milk powder (whole milk or fat-free work)
  • 1/4 cup (45 grams) cornstarch
  • 2 teaspoons baking powder
  • 15 to 16 1/2 slices of pineapple and 16 tinned or Glacé cherries
  • 1/2 cup / 1 stick (112 grams) unsalted butter, softened
  • 1 3/4 cups (350 grams) granulated or raw sugar or golden castor
  • 1/2 cup + 3 tablespoons (160 millilitres) olive oil
  • 3/4 cup (177 millilitres) milk
  • 1/2 cup (125 millilitres) pineapple juice
  • 1/2 cup coconut cream* or 1 pkt. dried coconut powder**
  • 4 large eggs, room temperature
  • 3/4 cup (177 millilitres) coconut rum
  • 1 tablespoon vanilla extract

Rum Syrup:

  • 1/2 cup (112 grams) unsalted butter
  • 1/2 cup (120 millilitres) pineapple juice
  • 3/4 cup (150 grams) granulated or raw sugar
  • 1/2 cup (120 millilitres) dark rum
  • 1/4 cup small pineapple cubes and cherries to decorate

Directions

  1. Pre-heat your oven to 325°F (162°C). Spray a 12-cup bundt pan very well with cooking spray.
  2. img_1921Line the base of the bundt tin with 1/2 pineapple slices and cherries (see picture right).
  3. In a large bowl, combine the flour, dry milk powder, cornstarch, coconut powder* and baking powder. Set this aside.
  4. In a large bowl with an electric mixer or stand mixer, cream the butter and sugar at high-speed until light and fluffy.
  5. In a second bowl mix together the coconut cream*, pineapple juice, oil, milk, eggs, rum, and vanilla extract. Add this to the dry mixture and beat until well combined. The batter will be quite thin.
  6. Pour the batter into the prepared bundt pan carefully as the liquid can knock the pineapple over so this bit needs care.
  7. Bake for 48-60 minutes, or until a toothpick inserted in the middle comes out clean.
  8. When you take the cake out of the oven let it cool in the pan for 10 minutes.While the cake is cooling, start the rum syrup.
  9. In a large saucepan over medium heat, bring the water and sugur to a slow boil, water and sugar until the sugar has dissolved, stirring occasionally.
  10. Take the saucepan off the heat and stir in the rum. Set aside.
  11. Take the now cooling cake and then invert onto a wire rack. Leave to cool for another 10 minutes.
  12. Wash and dry the bundt pan and place the cake back into the pan.
  13. Poke holes into the cake (kebab skewer) and pour 1/2 the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter.
  14. Add the pineapple chunks to the remaining syrup and bring back to the boil.
  15. Brush the cake with the remaining syrup and decorate with the pineapple pieces.
  16. Cover and store at room temperature for up to 5 days.

—-oOo—-

Maple and Pecan Rum Cake

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A Canadain/Cayman infusion inspired by my friends Tina and Scott. For added authenticity I mixed the batter with a hocky stick.   

Ingredients

Cake

  • 225 g softened butter
  • 200 g (a little less than 1 cup) dark brown or demerara sugar
  • 60 g (1/4 cup) light brown sugar
  • 2 tsp vanilla
  • 1/2 cup real maple syrup
  • 4 large eggs
  • 1/2 cup + 3 tablespoons (160 millilitres) olive oil
  • 125 (1/2 cup) ml milk
  • 60 ml (1/4 cup) dark rum
  • 335 g (1 and 1/2 cups) self-raising flour
  • 2 tsp baking soda
  • 32 g (1/4 cup) corn flower
  • 225 g (1 cup) almond flower
  • 1 tsp cinnamon
  • 1/4 cup roughly crushed pecans

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Cream Cheese Filling (Optional)

  • 200 g cream cheese
  • 50 g softened butter
  • 1 cup icing sugar
  • 1 tsp vanilla
  • 1 tsp rum

Maple Caramel Sauce

  • 1/4 cup of real maple syrup
  • 1/4 cup unsalted butter
  • 3 tablespoons brown or demerara sugar
  • 3 table spoons dark rum
  • 1/4 cup whole / whipping cream
  • 1 cup toasted pecans chopped

Directions

For the cake:

  • Pre-heat oven to 350f.
  • Grease a large Bundt tin.
  • Cream the butter, sugars, and maple syrup together in the bowl or blender.
  • Add the eggs one at a time, mix and then add the mixture to a large bowl.
  • Sieve together into a separate bowl, the dry ingredients. Gently mix the flour, almond flour, baking soda, corn flour and cinnamon together.
  • Add half the pecans to the dry mix. Tip the remaining half into the bottom of the Bundt tin.
  • In a measuring jug mix the vanilla, milk, and rum.
  • In the large mixing bowl add the flour mixture and milk mixture to the sugar butter and egg mix, alternating between dry and wet, beginning and ending with the flour.
  • Pour the batter into the Bundt tin.
  • Bake for about 45 to 50 minutes or until a skewer comes out clean.
  • While the cake is baking make the filling and sauce. See below.
  • Leave on a wire rack to cool for 10 minutes before turning the cake out.

For the Filling:

  • Mix all the ingredients together and set aside until the cake is cool enough to ice.

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For the Maple Caramel Sauce:

  • In a heavy saucepan add the maple syrup and brown sugar, heat on low/medium heat until boiling, place candy thermometer in the pot and continue on a low boil until temperature reaches 235F (112C), stirring every couple of minutes with a wooden spoon.
  • Remove from heat, add the rum and butter. Stir until the butter is melted, add the cream and combine.
  • Keep warm so it can be drizzled onto the cake.
  • To store any extra sauce pour into glass jar, the sauce will thicken as it cools. Once cool cover tightly and store in the refrigerator.  Stir well before serving.

 Final Assembly:

  • Split the cake in half through the centre giving you 2 layers.
  • Place some of the frosting between the two layers of cake before putting them back together.
  • Cover the top of the cake with the chopped nuts and drizzle over the maple caramel sauce.

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—-oOo—-

Christmas Rum Cake

Living on a small island in the Caribbean means you have to get used to the fact that some things just cost more than you may be used to ‘back home’. Familiar seasonal ‘luxury’ items often cost more, for instance mince pies, haggis or niche items like marmite or pasties.

Obviously, this is because these items have to be shipped half way around the world in small quantities and this impacts their price. You can get them, sometimes, but you do have to pay a premium, and lets face it it not the end of the world if you have to go without.

Occassionally, you spot a bargain. Just after Christmas last year, our local supermarket reduced the price of a few traditional Christmas favourites.

Pre-Christmas 800g jars of mincemeat cost over $12.00 (yep, you read that right) but after Christmas they were selling jars off for $2.00 each. So, I snagged a couple and put them at the back of the larder.

This recipe uses the basic rum cake batter and a jar of mincemeat, it’s very easy but it’s a real taste of Christmas cheer and a big hit.

Suggestion: You can serve it warm with custard, ice cream or a rum/brandy butter.

Ingredients

Cake:

  • 1 3/4 cup (219 grams) self-raising flour
  • 1/2 cup (55 grams) dry coconit milk powder (whole milk or fat-free cow milk work but my preference is coconut)
  • 1/4 cup (40 grams) cornstarch
  • 2 teaspoons baking powder
  • 1/2 cup / 1 stick (115 grams) unsalted butter, softened
  • 1 3/4 cups (350 grams) golden castor sugar (you can use white or raw sugar or even brown)
  • 1/2 cup (160 millilitres) olive oil
  • 3/4 cup (177 millilitres) milk
  • 4 large eggs, room temperature
  • 3/4 cup (177 millilitres) coconut rum
  • 1 tablespoon vanilla extract
  • 1/2 cup glace cherries – chopped
  • 550g of mincemeat (the Christmas time fruit stuff!)

Rum Syrup:

  • 1/2 cup (120 millilitres) water
  • 3/4 cup (150 grams) granulated or raw sugar
  • 1/2 cup (120 millilitres) coconut rum

Directions

  1. Pre-heat your oven to 350°F (176°C).
  2. Spray a 12-cup bundt pan very well with cooking spray.
  3. Sprinkle the chopped cherries into the bottom of the tin.
  4. In a large bowl, sieve and combine the flour, dry milk powder (you can use coconut milk powder instead), cornstarch and baking powder. Set this aside.
  5. In a large bowl with an electric mixer (or in a stand mixer) cream the butter and sugar together until light and fluffy.
  6. In a second bowl mix together the oil, milk, eggs, rum, and vanilla extract.
  7. Alternating between the creamed butter mix and the egg mix add the wet ingrediants to the dry mix and beat until well combined.
  8. The batter will be quite thin.
  9. Add the mincemeat and mix well.
  10. Pour the batter into the prepared bundt pan.
  11. Bake for 48-60 minutes, or until a toothpick inserted in the middle comes out clean.
  12. Let the cake cool in the pan for 10 minutes.
  13. While the cake is cooling, start the rum syrup.
  14. In a large saucepan over medium heat, bring the water and sugur to a slow boil, water and sugar until the sugar has dissolved, stirring occasionally.
  15. Take the saucepan off the heat and stir in the rum. Set aside.
  16. Take the now cooling cake and then invert onto a wire rack. Leave to cool for another 10 minutes.
  17. Wash and dry the bundt pan and place the cake back into the pan.
  18. Poke holes into the cake (kebab skewer) and pour 1/2 the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter.
  19. Brush the cake with the remaining syrup.
  20. Serve or cover and store at room temperature for up to 5 days.

—-oOo—-