Burnt Sugar Bundt Cake with Caramel Rum Frosting

Name: Burnt Sugar Bundt Cake with Caramel Rum Frosting
Yield: Yield: one 10-inch Bundt Cake
Cuisine: United States
Ingredients: ½ cup (1 stick) unsalted butter; 1½ tablespoons fresh lemon juice; ½ cup heavy cream; ½ cup granulated sugar; 2⅓ cups confectioners’ sugar; 3 cups all-purpose flour; 1 teaspoon baking powder; 4 large eggs; 1 teaspoon salt; ½ teaspoon baking soda; 2 cups granulated sugar; 1¼ cups unsalted butter (2½ sticks) cut into 1-inch cubes, at room temperature; 2 tablespoons dark rum; Approximately ¾ cup coconut milk; 1 teaspoon pure vanilla extract; Burnt Sugar Liquid (see above)

Preparation info

Yield:
one
10 inch Bundt Cake

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

I am all about bundt cakes. In fact, truth be told, I prefer making bundt cakes to just about anything. Bundts generally have a heartier feel and they are much easier to assemble than the classic three-layer cake. They travel well, and they keep like a dream. This Burnt Sugar Bundt Cake is loosely based on of one of those amazing cakes you find in a church supper cookbook and end up making over and over again. The burnt sugar adds a nice caramel flavor, and the coconut milk gives the cake a