Rum Punch Cake Recipe | Saveur

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