Caribbean cuisine – Rum Cake

 Rum cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding). Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as “black cake”, is similar to a fruitcake, with a lighter texture.

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Ingredients

Rum cake base

  • 241g flour
  • 298g sugar
  • 113g unsalted butter, softened
  • 99g instant vanilla pudding, dry
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 99g vegetable oil
  • 113g milk
  • 4 large eggs
  • 113g rum, plain or spiced
  • 2 teaspoons vanilla extract
  • 23g pecan or almond flour

Rum soaking syrup

  • 113g unsalted butter
  • 57g water
  • 198g sugar
  • 1/4 teaspoon salt
  • 113g rum, plain or spiced
  • 1/2 teaspoon vanilla extract

Instructions

1.Preheat oven to 325°F.

2.Place all of the cake ingredients except the rum, vanilla, and butter-rum flavor in a bowl and beat on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. Add the rum, vanilla, and flavor to the batter and beat at low speed for another minute.

3.Spritz a 10- to 12-cup Bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside. Pour the batter into the prepared pan and spread level with a spatula.

4.Bake the cake for 45 to 55 minutes. When done, the cake will test clean on a cake tester.

5.Leave the cake in the pan to cool slightly while you make the soaking syrup.

6.In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

7.Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

8.Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, place it in the oven, turn the oven to 350°F, and warm for 5 to 10 minutes, to soften the syrup. Remove from the oven, and tip the cake onto the serving plate.

9.Serve with hot coffee or tea. The cake is very moist, fragrant and potent.

10.Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

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