Cinnamon Vanilla Bean Rum Cake

cinnamon rum cake
It's no secret that when it comes to cake, rum cake is one of my favorites! Today I'm putting my rum cake obsession to the test by entering this gorgeous Cinnamon Vanilla Bean Rum Cake in a little online bake-off hosted by Better Homes & Gardens magazine.

I'm competing against my friend Jocelyn from the gorgeous blog Grandbaby Cakes, and you can help choose the winner by popping over to their site and voting for your favorite. [Edit: The contest is over. Thank you for your votes!]

cinnamon rum cake


rum cake syrup
Now about this cake! The contest asked us to each pick a classic recipe from BHG's archives and add our own twist. I chose a vanilla bean rum cake, and glammed it up with some spicy and super fragrant Vietnamese cinnamon and a decadent, booze, buttery Cinnamon Butter Rum Syrup to pour over the whole thing.

It takes a little patience to let the syrup soack in, but once it does, the resulting cake is absolutely luscious! Seriously SO worth the wait. (And I am not by nature a patient girl!)

butter rum cake syrup
I think this is a fantastic cake for the upcoming holiday season; one that most definitely would NOT be unwelcome on your Thanksgiving or Christmas table.

You can visit BHG for the rum cake recipe, and check out the boozy Cinnamon Rum Butter Syrup recipe below!

cinnamon rum cake

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Cinnamon Butter Rum Cake Syrup
Pour this buttery, boozy syrup over a classic vanilla bean rum bundt cake, to turn it into something super special for the holidays. Get the original vanilla bean rum cake recipe from Better Homes & Gardens

Ingredients
1/2 cup unsalted butter
1/2 cup water
3/4 cup granulated white sugar
1/4 teaspoon kosher salt
3 cinnamon sticks
1/2 cup dark rum

Directions
In a large saucepan with high sides, combine butter, water, sugar, salt and cinnamon sticks. Bring to a rapid boil for one minute, then lower heat and let simmer until reduced by about 1/3, stirring occasionally and keeping an eye on it so it doesn't boil over. Remove from heat and stir in the rum (it will bubble!). 
Pour the hot syrup over your cooled cake (NOTE: The syrup must be hot to absorb evenly into the cake.)
Let stand 4-8 hours or overnight to let the syrup completely soak in.

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