The perfect spice of this cake is met with the sinful rum flavor of the whipped cream!
You will need:
Cake:
• 1-1/3 cups cake flour
• 1 cup all-purpose flour
• 1-1/4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1-1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground all-spice
• 1 stick unsalted butter, softened
• 1 cup light brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 1-1/4 cups buttermilk
Whipped Cream:
• 2 cups heavy cream, cold
• 1/2 cup powdered sugar, sifted
• 1/2 tsp vanilla
• 2 tsp rum extract
Cake:
• 1-1/3 cups cake flour
• 1 cup all-purpose flour
• 1-1/4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1-1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground all-spice
• 1 stick unsalted butter, softened
• 1 cup light brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 1-1/4 cups buttermilk
Whipped Cream:
• 2 cups heavy cream, cold
• 1/2 cup powdered sugar, sifted
• 1/2 tsp vanilla
• 2 tsp rum extract
- To prepare the cake, preheat the oven to 350°F. Grease and lightly flour a 10'' Bundt pan; set aside.
- Sift together both flours, baking powder, baking soda, salt, and ground spices in a large bowl. Set aside.
- Cream the butter and both sugars until light in color in the bowl of a stand mixer, fitted with a paddle attachment. Add the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
- Set the mixer speed to low and alternate adding the sifted dry ingredients and the buttermilk. Mix until the ingredients are well incorporated.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
- While the cake is cooling, prepare the whipped cream. In the bowl of a stand mixer, fitted with a whisk attachment, whip the cream, vanilla, and rum extract until frothy. Add the powdered sugar and whip until medium picks form.
- When the cake has completely cooled, dollop the rum whipped cream on top and serve.
TIP:
To save time, make this cake the night before you serve it. It actually allows the spice-flavors to richen and intensify.

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