Thursday, May 27, 2010

Rum Cake

Rum is distilled from sugarcane juice or sugarcane molasses.If drinking Rum can become an addiction, so can eating Rum cake. A slice of Rum cake with a hot cup of coffee or tea is delicious for breakfast or snack.The perfect Rum cake is soft and Moist and has a lingering taste and aroma of rum.

If a recipe just tells you to use rum without mentioning the type, use dark rum. Dark Rum is generally aged longer, in heavily charred barrels and has a much stronger flavor than the light version.If there is a particular dark rum that you prefer, use it. You will enjoy the cake that much more!
















 

Ingredients:
  1. Yellow Cake mix - 1 pack (Pillsbury or Betty croker)
  2. Eggs - 4 (The recipe calls for 3 but add an extra egg)
  3. Water - 1 cup
  4. Vegetable oil - 1/3 cup
  5. Dark Rum - 1/4 cup

For the glaze
  1. Unsalted butter - 2 sticks (1 cup)
  2. Sugar - 1 cup(I generally use 3/4 cup since I don't like it too sweet)
  3. Rum - 1/2 cup
  4. Water - 1/4

Method:
Butter a bundt cake pan or any pan you are going to bake the cake in(If you have a bundt pan use it - The cake texture and taste is better)
Heat the oven to 350 degrees F.
Add all the ingredients for the cake into a medium sized bowl and beat with a hand mixer for 5 minutes.
Pour batter into the buttered pan and bake for 45 - 50 minutes.(Test with a tooth pick to see if the cake is cooked)
5 minutes before the cake is done make the glaze.
Combine all the ingredients for the glaze in a small saucepan and bring to a simmer and turn the flame off.
As soon as you take the cake out of the oven - while it is still hot pokes a few holes on the cake and pour the rum butter sauce over the cake.Let the cake soak the glaze.
Allow it to cool completely before un-moulding and cutting.
Tastes better a day after.

7 comments:

  1. Cake looks Amazing...will def be a must try for me dear.

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  2. Nice recipe! Cake looks fab!

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  3. Hey Priya..came here from Ria's Fb wall.The mention of Rum Cake was too good to ignore.I have a doubt--do we pour the glaze directly into the cake,that's still in the pan and then de-mould it?So the cake cools in the tin with the glaze on is it?I can't wait to try this!!

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  4. Yes Divya ,pour the glaze on to the cake while it is still hot out of the oven and let it sit for few hours before you de-mould it.

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  5. hello... I have been letting mines cool first but I will now do it this way..everyone likes the way I make them that I now sell them...what do you think about using different flavor cake mixes and coconut rum...also what do you think about light rum such as Wray & Nephew brand...thanks for the tip to leave in pan and pour glaze over right away

    ReplyDelete
    Replies
    1. Any flavour that you think would go with rum should be ok. I have never tried with different flavored cakes. I am guessing pineapple , coconut should pair well with rum. Light rum works perfectly. I do it with white and well as dark rum.

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