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I made a rum cake using this recipe. Although it tastes fine, the rum syrup didn't distribute evenly, meaning the cake is too dry in some places and too moist in others (instead of adequately moist everywhere).

As the photo below shows, the syrup didn't make it all the way to the bottom (actually, it's the top of the cake; the syrup is poured when the cake is upside-down in the form).

enter image description here

Why is this happening? I basically stuck to the recipe. The only difference I can think of is that I didn't wait for the cake to cool completely, i.e. it was still warm when I poured the also-warm syrup over it.

Could that be the issue? (Though I've seen rum cake recipes that instruct to pour the syrup when the cake is still warm.)

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    Hi! Welcome to Seasoned Advice! Different recipes have different methods for this. It would be helpful if you included the details of exactly what you did. Did you poke holes first or no? Did you pour or use a brush to paint? Etc – AMtwo Feb 22 at 12:56
  • @AMtwo I used a skewer to poke several holes in the cake and slowly poured the syrup over it, making sure it was being absorbed. – Bernheim Feb 25 at 17:22

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