Steam-Baked Citrus Rum Cake

Emily Farris
Emily Farris
December 1, 2021
When it comes to boozy desserts, I’m the “go big or go home” type. So it’s safe to say this citrus rum cake is NOT for kids. In fact, it’s not for anyone who’s watching their booze or butter intake. It is, however, an incredibly dense, decadent treat that won’t dry out — thanks to the variable steam function of the Anova Precision Oven as well as some serious citrus-rum syrup saturation.
Prep Time
Cook Time
Steam-Baked Citrus Rum Cake
For the Cake
1 cup
chopped pecans
2 cups
granulated sugar
1 cup (2 sticks)
unsalted butter
4 large
eggs plus 1 large egg yolk
2 tsp
vanilla extract
2.25 cups
cake flour
2.5 tsp
baking powder
½ tsp
kosher salt
¾ cup
⅓ cup
dark rum
For the Citrus-Rum Syrup
¾ cup (1 1/2 sticks)
unsalted butter
1.5 cups
granulated sugar
¼ cup
fresh orange juice
½ cup
dark rum

1. Preheat the Oven and Prepare Pan

Thoroughly grease and flour a Bundt pan. Sprinkle the pecans into the bottom of the pan.
Sous Vide Mode: Off
Steam: 35%
Temp: 320°F
Heat: Rear

2. Cream Sugar and Butter

To make the cake, combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed, scraping down the sides as needed, until light and fluffy, about 8 minutes.
Cream Sugar and Butter

3. Add Eggs and Vanilla

Reduce the mixer speed to low. Beat in the whole eggs, one at a time, followed by the egg yolk and the vanilla. Continue to beat until smooth. Turn off the mixer.
Add Eggs and Vanilla

4. Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt.
Mix Dry Ingredients

5. Mix Wet Ingredients

In a large measuring cup or small mixing bowl, whisk together the buttermilk and rum. 
Mix Wet Ingredients

6. Finish Batter

Add about a quarter of the dry ingredients to the stand mixer and, on low speed, gently mix to incorporate. Mix in a quarter of the wet ingredients. Repeat until the all of the dry and wet ingredients are fully incorporated.
Finish Batter

7. Transfer to Pan and Bake

Spoon the batter into the prepared pan. Place in the oven and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Place on a wire rack but don’t remove the cake from the pan.
Transfer to Pan and Bake
Sous Vide Mode: Off
Steam: 35%
Temp: 320°F
Heat: Rear
00:45 Timer

8. Prepare Syrup

Meanwhile, make the citrus-rum syrup. Melt the butter in a medium saucepan over medium heat, then, when the butter is foamy, stir in the sugar and orange juice. Bring to a boil. Continue to boil, stirring constantly, for 5 minutes. Remove the pan from the heat and add the rum. Return the pan to medium heat and cook, stirring, for 30 more seconds, then remove from the heat and set aside. 
Prepare Syrup

9. Get the Cake Drunk

While it’s still in the Bundt pan, poke the cake about 100 times with a skewer or the food probe. Pour about one third of the rum syrup over the cake. Let rest for about 5 minutes.
Get the Cake Drunk

10. Get the Cake Drunker

Carefully turn the cake out onto a cake stand. Poke another 100 holes in the top of the cake and drizzle another third of the rum syrup all over the top of the cake. Let rest for 30 minutes.
Get the Cake Drunker

11. Final Glaze

Use the remaining syrup to glaze the cake before serving.
Final Glaze
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