First you make Simple Syrup, then the actual cake. Finally, ( you can omit this part if you would like) you make Rum Icing. I am not a huge fan of rum, I cut down on it from the beginning, but soon realized I needed to cut down on it more. Don't be afraid to cut down on the rum if you are not a fan of it. Simple Syrup is basically equal parts sugar, and water, simmered just to dissolve the sugar. For the rum cake, if you have a traditional cast-iron Bundt pan, this is the time to use it. Those older pans, as well as newer pans marked "Original Bundt" or "Anniversary Bundt" with a 15-cup capacity, are what this recipe is made for. However, if you only have a smaller Bundt pan, it will work; just leave a 1/2-inch space at the top of the pan when filling it with batter, and bake the cake for slightly less time (if you like, you can bake the excess batter in a muffin pan, checking for doneness after 30 minutes or so). You'll need a 15-cup (10 1/2-inch) Bundt pan. Also, baking in a convection oven gives the cake a better crumb (but a standard oven yields fantastic results as well). I used a standard oven and it came out just fine. Don't omit the sugar from the pan, it adds a nice sugary flavor. One of the many problems I encountered while making this cake was the icing was very rubbery. Another was it took forever. I started this cake at 3:30 (right after school) and finished it at 7:45pm. I was exhausted!
I found the recipe in Bouchon Bakery by Thomas Keller (another of my favorite books). Overall this was a long, sweet treat.The recipe is to follow.
