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Sweeter than the skiing, Piste Mountain Bistro’s Rum Bundt Cake may just be your new favorite reason to head to Teton Village! Jackson Hole Mountain Resort’s Executive Sous Chef Edmari Aviles, originally from Puerto Rico, says of the recipe: “Rum cake has always held a special place in my heart. It’s more than just dessert; it’s a taste of home.”
Ingredients
- For the cake:
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at
- room temperature
- 1 cup sugar
- 1/3 cup brown sugar
- 1/4 cup canola or vegetable oil
- 3 large eggs
- 1/2 cup heavy cream or milk
- 1/2 cup dark rum
- 2 teaspoons vanilla extract
- For the glaze:
- 1/2 cup unsalted butter
- 1/4 cup water
- 3/4 cup granulated sugar
- 1/4 cup dark rum
- Pinch of salt
Instructions
- Heat oven to 350 F.
- Grease a 12-cup (10-inch)
- bundt pan and set aside. In
- a medium bowl, whisk flour,
- cornstarch, baking powder and
- salt. Set aside.
- In a stand mixer equipped with the paddle attachment, beat the butter, oil and sugar on medium speed for 5 minutes, until light and fluffy, scraping down the sides as needed. Add eggs, one at a time, mixing well after each. Beat in cream, rum and vanilla. On low speed, add flour mixture just until
- combined.
- Pour batter into prepared pan, smooth the top and bake 40–50 minutes, or until a skewer inserted in the center comes out clean. If top browns too quickly, tent loosely with foil.
