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Triple Rum Black Pepper Cake
recipe source: Baked Elements
Yield: One 10- or 12- cup Bundt cake
For the Rum Cake
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons freshly ground black pepper
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes
1 cup granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs, plus 1 large egg yolk
1 cup buttermilk, well shaken
3/4 cup good-quality dark rum
1 tablespoon pure vanilla extract
For the Rum Syrup
4 ounces (1 stick) unsalted butter, cut into 1/2-inch cubes
1/3 cup granulated sugar
1/4 cup good-quality dark rum
For the Buttered Rum Drizzle
1 cup confectioners’ sugar, sifted
2 ounces (1/2 stick) unsalted butter, melted
3 tablespoons good-quality dark or spiced rum
Make the Rum Cake
Preheat the oven to 350 degrees F. Generously spray the inside of a 10- or 12- cup Bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, black pepper, and salt and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed until light and fluffy, 3 to -4 minutes. Add the eggs and egg yolk, one at a time, beating for 10 to 15 seconds after each addition, until incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula and mix again for 10 seconds.
Pour the buttermilk into a glass measuring cup, add the rum and vanilla, and whisk or stir vigorously until combined.
Add the flour mixture to the mixer bowl in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture, and mixing for 10 to 15 seconds after each addition, or until incorporated. Scrape down the sides and bottom of the bowl and mix again for 10 seconds.
Pour the batter into the prepared pan, smooth the top, and bake for 1 hour, rotating the pan halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack to cool for about 30 minutes. Use a small knife or a very small offset spatula to loosen the sides of the cake from the pan. Turn the cake out onto the rack and let it cool completely. Wash and dry the Bundt pan.
Make the Rum Syrup
In a medium saucepan with high sides, gently stir together the butter, sugar, and 3 tablespoons of water. Turn the heat to medium-high and continue stirring until the sugar dissolves and the butter is melted. Stop stirring, increase the heat to high, and allow the mixture to gently boil for about 3 minutes (if the bubbling mixture starts to reach the top of the pan, reduce the heat). Remove the pan from heat, transfer the mixture to a pourable glass measuring cup or bowl, stir vigorously to reduce excess heat, and stir in the remaining rum.
Place the cake back into the Bundt pan and use a toothpick or skewer to poke the bottom several times. Use a spoon to slowly drizzle a little bit of the rum syrup over the cake (you might not want to use all of it, but you certainly can—leftover syrup tastes great on French toast and ice cream). Let the cake stand bottom side up in the pan for at least 3 hours, then invert the cake onto a serving platter and remove the pan.
Make the Buttered Rum Drizzle
Place the confectioners’ sugar in a small bowl. Pour the butter over the sugar and whisk until combined. Add the rum and keep whisking until glossy and almost pourable. Drizzle the glaze along the crown of the cake, allowing it to drip down the sides. Allow the glaze to set for 10 to 15 minutes before serving.
The cake can be stored at room temperature, tightly covered, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.