I’ve never seen a prettier Red Velvet Rum Cake! 😍That’s why Dorothy Rivers is today’s Baker Spotlight! FULL RECIPE below. Become a Baker Spotlight too at www.bakerspotlight.com/become-a-featured-baker/🍰

Ingredients for Cake Mix:
2 cups cake flour
1 1/2 cup granulated sugar
1/2 cup butter ,cut into pieces
3 tablespoons vegetable oil (I use canola)
4 teaspoons baking powder
1 teaspoon salt

Directions for Cake Mix:
• Use an electric mixer on low speed to combine the ingredients in a large bowl until the mix is the consistency of fine gravel and all particles are almost the equal in size. (This is the basic cake mix and may be stored in a container for 3 months).

Ingredients for Cake:
1/2 cup finely chopped nuts
2 tablespoons of Dutch cocoa
1(3.5oz) package instant vanilla mix
1/2 cup milk
4 eggs
1/2 cup Jamaican Rum
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions for Cake:
• Place cake mix, pudding mix, milk eggs, rum oil and vanilla extract in a large bowl and combine on medium speed with an electric mixer for about 2-3 minutes. Scape down the bowl halfway through. Batter should be very smooth.
• Pour into prepared bundt pan and level out top.
• Bake at 325 degrees for 1 hour. Bake until tester comes out clean and cake springs back. Remove from oven and place on cooling rack while making glaze.

Ingredients for Butter Rum Glaze:
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup Jamaican Rum

Directions for Butter Rum Glaze:
• In a small saucepan combine butter, sugar and water. Bring to a boil.
• Reduce to a simmer and cook until sugar dissolves and syrup is combine well and a little thicker.
• Remove from heat and add rum and mix to combine.
• While cake is still cooling, pour hot syrup into and on top of cake. It may take time to all soak in. Cool cake completely in bundt pan before turning onto serving plate.

Ingredients for Brown Butter Cream Cheese Frosting:
8 oz cream cheese
1/2 cup butter
4 cups confectionary sugar
1 teaspoon vanilla extract
1 teaspoon Jamaican rum

Directions for Brown Butter Cream Cheese Frosting:
• In small sauce pan melt butter, stirring frequently until it starts to brown. Remove from heat and cool completely.
• In mixing bowl, combine cream cheese and butter mix until smooth, gradually add confectionary sugar. Continue mixing until smooth.
• Add vanilla and rum.
• Apply to cake. Sprinkle chopped walnuts over frosting.

*I use a piping bag to apply to the cake, but not necessary.