Burnt Sugar Bundt Cake with Caramel Rum Frosting

You know you’re in a creative writing class when the students chat excitedly about pens… I kid you not.

Tomorrow I will submit the first draft of my short story for my prose fiction class. There will be an added level of exposure since I have to lend my voice to the piece when I present it to 15 other students and a professor who is both fascinating and intimidating. This is a prof who constantly makes references to Breaking Bad, so I knew I’d like her within minutes of my first class this semester. These creative writing workshops are nothing like the typical classroom setting. We gather around a table, discussing each other’s work. I am most productive in this kind of nurturing environment. I get this sense of urgency, and when people comment on your work, it can lead your story in a different direction, opening your eyes to alternative views. I get a similar feeling whenever I have a baking order and am anxiously waiting for the feedback.


This hearty burnt sugar Bundt cake with its caramel flavour is perfect for this season. The thick, luscious batter is so delicious you’ll be tempted to eat it straight from the bowl. When it comes out of the oven, the cake is a beautiful shade of amber. Its outside is a bit crunchy, and the middle has a tender crumb. I had some issues with the frosting. Same thing happened last time a Baked recipe called for rum: it was runny. The picture in the cookbook shows a thick layer of frosting spread over the Bundt cake, but mine was more like a glaze. Still tasty, just not the desired consistency (though I think a glaze suits a Bundt cake better than a frosting).

The caramel shard topping is a simple decoration that adds a touch of spectacular to a picnic-style Bundt cake. Pour 1/2 cup of granulated sugar in a small saucepan as well as 1 teaspoon of water. Cook on high heat until the sugar turns amber. Pour the caramel onto half of a baking tray lined with a silicone mat. Once it has cooled, break the caramel into small shards and decorate the frosted cake.

Now to eat a slice of this cake while working on my short story, or while catching up on some episodes of Breaking Bad…


Bon appétit!

Source: Baked Explorations

Yields one 10-inch Bundt cake

•Burnt sugar liquid
½ cup granulated sugar
½ cup heavy cream
Approximately ¾ cup coconut milk
1 ½ tablespoons fresh lemon juice
•Bundt cake
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ¼ cups (2 ½ sticks) unsalted butter, cut into 1-inch cubes, at room temperature
2 cups granulated sugar
4 eggs
1 teaspoon pure vanilla extract
Half of the burnt sugar liquid
•Caramel rum frosting
½ cup (1 stick) unsalted butter
2 tablespoons dark rum
2 1/3 cups confectioner’s sugar
Half of the burnt sugar liquid


•Burnt sugar liquid
1) Melt the sugar over medium heat in a medium saucepan. Use a wooden spoon to stir it to ensure that it melts evenly. Remove the saucepan from the heat once the sugar turns a dark caramel colour.
2) Pour the cream into the saucepan and stir.
3) Return the saucepan to the heat and stir. Cook for 2 minutes, keep stirring.
4) Pour the caramel into a 2-cup heatproof measuring cup.
5) Add coconut milk until it reaches 1 1/4 cups.
6) Whisk in the lemon juice.
7) Divide the mixture in half. Set both portions aside (one for the Bundt cake, one for the frosting).
•Bundt cake
1) Preheat the oven to 325F.
2) Spray a 10-inch Bundt pan with non-stick cooking spray. Set aside.
3) Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
4) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
5) Add the eggs, one at a time, and beat until incorporated.
6) Add the vanilla.
7) Add the flour mixture in 3 parts, alternating with the burnt sugar liquid that was reserved for the Bundt cake, beginning and ending with the flour mixture.
8) Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a small knife inserted in the center of the cake comes out clean.
9) Transfer the pan to a wire rack and let cool completely. Loosen the sides and flip the cake onto the wire rack.
•Caramel rum frosting
1) Use a food processor to pulse the butter, rum, confectioner’s sugar, and remaining portion of burnt sugar liquid together until the frosting is smooth.
2) Use an offset spatula to spread the frosting over the Bundt cake.

Store the cake in airtight container at room temperature for up to 3 days.


2 Comments Add yours

  1. Love the writing. You make it so easy to imagine how it tastes and feels (texture).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s