Directions
Step 1
Make the rum cake: In a medium light-colored skillet over medium warmth, soften the butter. The butter will foam, then change coloration shortly. Cook dinner, whisking continuously and watching rigorously so it doesn’t burn, till the butter is browned and smells toasty and the milk solids are browned and have settled to the underside of the skillet, 10–quarter-hour. Instantly take away from the warmth and switch to a medium bowl so it doesn’t maintain browning from the residual warmth of the skillet. Put aside to chill to room temperature. (You need to have about 2 cups of brown butter. It may be saved in an hermetic container within the fridge for as much as 1 week, or within the freezer for as much as 3 months.)
Step 2
Place a rack within the middle of the oven and preheat to 350°F. Line a 10-inch spherical cake pan with parchment and grease with nonstick spray. In a medium bowl, whisk collectively the flour, cornstarch, baking soda, and salt. Put aside.
Step 3
To a stand mixer fitted with the paddle attachment, add each sugars and 1 cup of the brown butter (reserve the remaining for an additional use) and beat on medium-low, stopping and scraping down the perimeters of the bowl with a silicone spatula as wanted, till aerated and paler in coloration, 4–5 minutes. Flip the mixer to low and add the eggs one by one, scraping down the perimeters and backside of the bowl after every addition, and blend till shiny and mixed. Combine within the rum and vanilla. Add 1¼ cups (300 milliliters) of the cream and blend till integrated. Flip off the mixer, add half of the reserved flour combination, and pulse the mixer on and off to progressively incorporate. Flip the mixer to low and blend within the remaining cream till integrated, then add the remaining flour combination and blend till mixed. Scrape down the bowl and blend on low for 1 minute extra to verify any remaining flour is integrated.
Step 4
Scrape the batter into the ready pan and bake till a cake tester inserted into the middle comes out clear, 60–75 minutes. (Don’t overbake.) Switch the pan to a wire rack and put aside to chill utterly.
Step 5
Make the rum punch soak: To a medium pot, add the sugar, 7 tablespoons (104 milliliters) of the rum, the pineapple juice, butter, hibiscus, mango, vanilla, salt, cinnamon, and ¼ cup (60 milliliters) of water and convey to a boil over medium-high warmth. Cook dinner, stirring continuously, till the butter melts utterly and the sugar has dissolved, 1–2 minutes. Take away from the warmth and stir within the citric acid and remaining rum.
Step 6
Invert the cake onto a serving plate and use a skewer or cake tester to poke it throughout—prime, backside, and sides.
Step 7
If the rum soak has cooled, reheat it in the identical pot over low till heat. Pressure the nice and cozy soak by a fine-mesh strainer over the cake, just a little at a time, till it has been totally absorbed. (You could not want the total quantity of soak; it can rely on the temperature and humidity in your area.) Reduce the cake into items and serve, garnished with edible flowers, if desired.
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Make the rum cake: In a medium light-colored skillet over medium warmth, soften the butter. The butter will foam, then change coloration shortly. Cook dinner, whisking continuously and watching rigorously so it doesn’t burn, till the butter is browned and smells toasty and the milk solids are browned and have settled to the underside of the skillet, 10–quarter-hour. Instantly take away from the warmth and switch to a medium bowl so it doesn’t maintain browning from the residual warmth of the skillet. Put aside to chill to room temperature. (You need to have about 2 cups of brown butter. It may be saved in an hermetic container within the fridge for as much as 1 week, or within the freezer for as much as 3 months.)
-
Place a rack within the middle of the oven and preheat to 350°F. Line a 10-inch spherical cake pan with parchment and grease with nonstick spray. In a medium bowl, whisk collectively the flour, cornstarch, baking soda, and salt. Put aside.
-
To a stand mixer fitted with the paddle attachment, add each sugars and 1 cup of the brown butter (reserve the remaining for an additional use) and beat on medium-low, stopping and scraping down the perimeters of the bowl with a silicone spatula as wanted, till aerated and paler in coloration, 4–5 minutes. Flip the mixer to low and add the eggs one by one, scraping down the perimeters and backside of the bowl after every addition, and blend till shiny and mixed. Combine within the rum and vanilla. Add 1¼ cups (300 milliliters) of the cream and blend till integrated. Flip off the mixer, add half of the reserved flour combination, and pulse the mixer on and off to progressively incorporate. Flip the mixer to low and blend within the remaining cream till integrated, then add the remaining flour combination and blend till mixed. Scrape down the bowl and blend on low for 1 minute extra to verify any remaining flour is integrated.
-
Scrape the batter into the ready pan and bake till a cake tester inserted into the middle comes out clear, 60–75 minutes. (Don’t overbake.) Switch the pan to a wire rack and put aside to chill utterly.
-
Make the rum punch soak: To a medium pot, add the sugar, 7 tablespoons (104 milliliters) of the rum, the pineapple juice, butter, hibiscus, mango, vanilla, salt, cinnamon, and ¼ cup (60 milliliters) of water and convey to a boil over medium-high warmth. Cook dinner, stirring continuously, till the butter melts utterly and the sugar has dissolved, 1–2 minutes. Take away from the warmth and stir within the citric acid and remaining rum.
-
Invert the cake onto a serving plate and use a skewer or cake tester to poke it throughout—prime, backside, and sides.
-
If the rum soak has cooled, reheat it in the identical pot over low till heat. Pressure the nice and cozy soak by a fine-mesh strainer over the cake, just a little at a time, till it has been totally absorbed. (You could not want the total quantity of soak; it can rely on the temperature and humidity in your area.) Reduce the cake into items and serve, garnished with edible flowers, if desired.
