Tropical Rum Punch Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">300g caster sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">320g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">Zest of 1 lime</li><li class="ingredients-single-item">120ml dark rum</li><li class="ingredients-single-item">60ml light rum</li><li class="ingredients-single-item">180ml pineapple juice</li><li class="ingredients-single-item">For the rum glaze:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">100ml dark rum</li><li class="ingredients-single-item">50ml light rum</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease your bundt pan with butter, ensuring you get into all the crevices, then dust with flour. This careful preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Whisking these dry ingredients separately ensures they'll be evenly distributed throughout your batter, preventing pockets of spice or baking powder.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until very pale and fluffy. This extended creaming creates tiny air pockets that will give your cake its tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating for 30 seconds between each addition. If your mixture appears to curdle, don't worry - it will come together once the flour is added. Scrape down the sides of the bowl and add the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the citrus zests, gently incorporating them until evenly distributed. The essential oils in the zest will perfume your batter with bright, fresh notes that complement the rum beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the dry ingredients in three additions, alternating with the combined rums and pineapple juice (beginning and ending with the dry ingredients). Mix just until incorporated - overmixing will develop gluten in the flour, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan firmly on the counter a few times to release any trapped air bubbles that could create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 50-55 minutes, until a skewer inserted into the thickest part comes out clean with a few moist crumbs. The cake should be golden brown and will have begun to pull away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cake bakes, prepare the rum glaze. In a medium saucepan, combine the butter, sugar, water, and cinnamon. Bring to a simmer over medium heat, stirring until the sugar has completely dissolved. Remove from heat and carefully stir in both rums (the mixture may sputter, so stand back). The alcohol will partially cook off, leaving behind concentrated flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the cake is done, allow it to cool in the pan on a wire rack for exactly 10 minutes - this timing is crucial. If you unmold too soon, it will fall apart; too late and it will stick to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>After 10 minutes, place a cooling rack over the cake and carefully invert. The cake should release easily. Place a baking sheet under the cooling rack to catch drips from the glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the cake is still warm, use a skewer or toothpick to poke holes all over the surface, going about halfway through the cake. These channels allow the rum glaze to penetrate deeply, infusing every bite with boozy flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Brush the warm glaze all over the cake using a pastry brush, applying it in thin layers and allowing each layer to soak in before adding more. Take your time with this process - it's what creates the cake's signature moist texture and rum-forward flavor. Reserve about 60ml of glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Let the cake cool completely, then brush with the remaining glaze just before serving for an extra punch of rum flavor and glossy finish. For the most developed flavor, wrap the cooled cake in plastic and let it rest overnight, allowing the rum to fully permeate and the flavors to meld.</li></ol>