I'm competing against my friend Jocelyn from the gorgeous blog Grandbaby Cakes,
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!)
You can visit BHG for the rum cake recipe, and check out the boozy Cinnamon Rum Butter Syrup recipe below!
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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
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
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.