Rum Swizzle Cake

Our layer cake twist on Bermuda’s Rum Swizzle cocktail offers up paradise by the slice. Made with pineapple and a generous splash of gold and dark rum, this Rum Swizzle cake is packed with the cocktail’s signature ingredients. We take it one step further by mixing up a Rum Swizzle to soak the cake layers in after baking, giving it a melt-in-your-mouth texture and a sweet, boozy punch. We use Président® Butter in the cake batter to create an ultra-tender crumb, while adding it to our Orange Buttercream makes for a rich and luscious frosting. This dessert will transport you to the island’s dazzling pink sand shores with every bite.

Find more rum-packed recipes in our May/June 2019 issue!

Rum Swizzle Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter*, softened
  • 1½ cups (300 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 1 tablespoon (15 grams) gold rum*
  • 1 tablespoon (15 grams) dark rum*
  • 3 cups (375 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (120 grams) whole buttermilk
  • ½ cup (100 grams) finely diced fresh pineapple
  • Rum Swizzle (recipe follows)
  • Orange Buttercream (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour 2 (8-inch) round tall-sided cake pans. Line bottom of pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in rums.
  3. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, stir together buttermilk and pineapple. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Place one cake layer on a serving platter. Brush with half of Rum Swizzle. Top with half of Orange Buttercream. Top with remaining cake layer. Brush with remaining Rum Swizzle, and top with remaining Orange Buttercream. Using a bench scraper, smooth buttercream, leaving sides of cake exposed. Cover and refrigerate for up to 3 days.
Notes
*We used Président Butter, Mount Gay Eclipse Gold Rum, and Gosling’s Black Seal Rum.

Rum Swizzle
 
Makes about ⅓ cup
Ingredients
  • 1½ tablespoons (22.5 grams) dark rum
  • 1½ tablespoons (22.5 grams) gold rum
  • 1½ tablespoons (22.5 grams) fresh pineapple juice
  • 1½ tablespoons (22.5 grams) fresh orange juice
  • ½ tablespoon (8 grams) falernum*
  • 2 dashes Angostura bitters
Instructions
  1. In a small bowl, whisk together all ingredients until combined. Refrigerate until ready to use.
Notes
*Falernum is a Caribbean syrup liqueur often used in tropical drinks. Find it at your local liquor store or online.

Orange Buttercream
 
Makes about 5 cups
Ingredients
  • 1 cup (227 grams) unsalted butter*, softened
  • ½ cup (112 grams) cream cheese, softened
  • 2 tablespoons (6 grams) orange zest
  • 7½ cups (900 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) fresh orange juice
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Add cream cheese, and beat until smooth. Beat in zest. Reduce mixer speed to low. Gradually add confectioners’ sugar alternately with orange juice, beating until smooth.
Notes
PRO TIP
This buttercream is nice and thick, but it can be a little soft. Before using, refrigerate the buttercream for 15 minutes, folding every 5 minutes, to stiffen it, if necessary.

* We used Président Butter.

 

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