Rum Punch Cake Recipe
Hibiscus lends its bright floral flavor and gorgeous magenta hue to this boozy rum cake enriched with brown butter and warming spices.
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Cooking tools:
- Stand mixer
- Fine-mesh strainer
- Cake tester
- Skewer
- Cake pan
- Cooling rack
- Spatula
- Parchment paper
- Oven
- Stove
- Light-colored skillet
- Whisk
- Mixing bowl
- Pot
- Chef's knife
- Cutting board
- Serving platter
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- 32 Tbsp. (450 g) unsalted butter
- Nonstick spray, for greasing
- 2½ cups (350 g) all-purpose flour
- 2 Tbsp. plus 2 tsp. (20 g) cornstarch
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- 2½ cups (450 g) sugar
- ¼ cup (50 g) lightly packed light brown sugar
- 4 large eggs
- 1 Tbsp. dark rum
- 1 tsp. vanilla bean paste
- 2½ cups (600 ml) heavy cream, divided
- Edible flowers, for serving, optional
- 1 cup (200 g) sugar
- ½ cup (120 ml) golden rum, divided
- ¼ cup (60 ml) pineapple juice
- 4 Tbsp. (55 g) unsalted butte
- 3 Tbsp. ground dried hibiscus flowers or hibiscus powder
- 2 Tbsp. finely chopped mango
- 1 tsp. vanilla extract
- ¾ tsp. kosher salt
- Four 3-in. cinnamon sticks
- ½ tsp. citric acid
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