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Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in. Top the cake: Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake.
In the cake itself we have 1/2 a cup of this delicious Captain Morgan dark rum and another 1/2 cup in the caramel sauce, for a total of a cup of rum, and if you ask me it’s just not enough! Bermuda Rum Cake is actually a company that makes black rum cakes, so this is, I guess, a copycat recipe, though completely different.
Moist, delicious layer cake with caramel icing. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans. Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl.
Add the sugar and water to a medium size saucepan and place over medium-high heat. Stir or whisk until the sugar has dissolved. Turn the heat to high and boil until the syrup turns brown around the edge of the pan then swirl the pan occasionally for a couple more minutes until the syrup turns a deep amber. Remove the pan from the heat.
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