Tuesday, March 15, 2011

Burnt Sugar Bundt Cake with Caramel Rum Frosting

This gorgeous cake is as delicious as it is beautiful.  The recipe comes from Baked Explorations, which is fantastic and one of my favourite cookbooks.  This was my first bundt cake using my new bundt pan, and I think I'm going to make bundt cakes all the time now.  The entire edge of this cake was super chewy, the center moist and flavourful.

I was a little doubtful how this was going to turn out after making the burnt sugar liquid which goes into the cake and frosting.  It has such an odd flavour, first you taste tropical coconut, then it's lemony, and then a subtle burnt flavour.  But once the cake and frosting are made the flavour combination is perfection.  I probably didn't burn the sugar enough since my cake didn't turn out quite the rich amber colour but I was nervous to ruin it.  

The cake tasted even better the second day, the flavours seemed more pronounced somehow.  It's a pretty rich and heavy cake so if you're serving it after dinner warn your guests to save some serious room!

Photo by Jamie Lacey Photography

Burnt Sugar Bundt Cake with Caramel Rum Frosting
from Baked Explorations

For the Burnt Sugar Liquid
½ cup granulated sugar
1/2 cup heavy cream
Approximately 3/4 cup coconut milk
1 ½ tablespoons fresh lemon juice

For the Bundt Cake
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 ¼ cups unsalted butter (2. sticks) cut
into 1-inch cubes, at room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Burnt Sugar Liquid (see above)

For the Caramel Rum Frosting
1/2 cup (1 stick) unsalted butter
2 tablespoons dark rum
2 1⁄3 cups confectioners’ sugar
Burnt Sugar Liquid (see above)

Make the Burnt Sugar Liquid

In a medium saucepan over medium heat, slowly melt the sugar. Use a wooden spoon to stir it continuously to ensure even melting. When the sugar turns a dark caramel color, remove the pan from the heat and slowly stream in the cream while continuing to stir (don’t worry if mixture starts to clump). Return the pan to medium heat and stir until completely combined; cook for 2 minutes longer, stirring. Transfer the burnt caramel mixture to at least a 2-cup heatproof liquid measuring cup (like Pyrex) and add enough coconut milk to make 1 1/4 cups liquid. Add the lemon juice. Whisk to combine, divide the mixture in half, and set both portions aside.

Make the Bundt Cake

Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 more seconds. Retrieve one of the reserved portions of burnt sugar liquid. Add the flour mixture in three parts, alternating with the burnt sugar, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and beat again for 10 seconds. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a small sharp knife inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Make the Caramel Rum Frosting

Put the butter, rum, confectioners’ sugar, and remaining portion of burnt sugar liquid in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Use an offset spatula to spread the frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving.

Caramel Shard Topping

This caramel shard decoration is entirely optional—but it looks spectacular. Ingredient – 1/2 cup granulated sugar. Place the sugar in a small saucepan. Add enough water—it takes approximately 1 teaspoon—to make it the texture of wet sand. Cook on high heat until the sugar turns amber. Pour the caramel onto a half-sheet pan lined with a Silpat (or other silicone nonstick) baking mat. Let cool. Break the cooled caramel into small shards and use them to decorate the frosted cake.


  1. So funny this cake was my 1st bundt too and it made me want to make hundreds more. Your cake looks gorgeous although definitely lighter in colour. Good on you for making the shards, they look lovely and really top it off. I love this book so much, everything I've tried has been amazing, my mum and sister ate half this cake between them at 10am and felta little tipsy. X

  2. Your bundt cake looks fantastic! That frosting is just amazing... great job! Beautiful photos!

  3. Burnt sugar cake? Sounds amazing. I love bundt cakes because they get all crispy allover then are supr moist inside. I'll have to give this a try!

  4. I sure do like the sound of this dessert! I've had my eye on Baked Explorations for some time now and now I remember why! This looks amazing!

  5. I LOVE bundt cake! This one looks just right(dense and moist), and sounds so flavorful! I have "Baked Explorations" in my collection of cookbooks. I need to get it down and bake something from it:)

  6. This was so good. It really was better the next day.

  7. Gorgeous! I love the burnt sugar. Can't wait to try this!

  8. I have been looking for a different bundt cake recipe for a while. I'm definitely going to try this one. Thanks for sharing.

  9. this is fantastic! bundt cakes are amazing. thanks for posting!
    @ http://clutzycooking.blogspot.com

  10. burnt sugar, burnt butter - it's all good. this is my kind of cake!

  11. I love caramel and brown sugar flavors. This looks amazing!

  12. Sounds yummy! I am over from the Swanky hop...Stumbled!

  13. Sounds delicious! I am over from Swanky blog hop! You've been stumbled!

  14. This looks positively sinful. YUMMY! Stumbled from Something Swanky! :)

  15. This looks so dang good!! Thank you for sharing!! Stumbled from Something Swanky!
    Camille @
    PS We have a link party every Saturday- we would love to have you come share some of your great ideas with us!!

  16. Yum! Stumbled from Something Swanky.


  17. This sounds heavenly! Stumbled from Ss

  18. 3 Researches SHOW How Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually burn fat by consuming coconut fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical journals are sure to turn the conventional nutrition world upside down!


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