Wednesday, January 11, 2017

Recommended Recipes: Caribbean Rum Cake

Last week I was at a gathering that included a shared meal. I had been wanting an excuse to try a new recipe I found online for Caribbean Rum cake. I had never baked a rum cake, and I don't think I had even tasted a rum cake before, but the recipe was intriguing and simple enough, so I prepared the cake as directed by the recipe and it was a hit. Since it is now, by my standards, a "tried and true recipe" I share it here today.

It was a little scary, how I came by this recipe. I bought some King Arthur Flour at our local Winn-Dixie Supermarket. Somehow, Facebook got word of it and I began to see recipes from King Arthur Flour on my Facebook page. You can find the recipe online at  (Please note: this is not a paid celebrity endorsement, and I get no kick back from King Arthur Flour for any visit to my blog).

Here is the recipe as found on the King Arthur Flour website:

King Arthur Flour photo
If you've ever traveled to the Caribbean, chances are you've had the amazing rum cakes that the islands are famous for. Sadly, these cakes are not often found in northern latitudes; but this recipe is the closest we've ever had to the "real" thing. It’s also a delicious clone of the dense rum cakes you’ll find in Italian markets during the holidays. Yes, there’s a lot of rum in this cake, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying.

Rum cake base

2 cups King Arthur Unbleached All Purpose Flour
1 1/2 cups sugar
1/2 cup unsalted butter, softened
1/2 cup instant vanilla pudding mix, dry
2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
4 large eggs
1/2 cup rum, plain or spiced
2 teaspoons vanilla extract
1/4 teaspoon butter rum flavor (optional but excellent)
1/4 cup pecan or almond flour, for dusting baking pan

Rum soaking syrup

8 tablespoons (1/2 cup) unsalted butter
1/4 cup water
1 cup sugar
1/4 teaspoon salt
1/2 cup rum, plain or spiced
1/2 teaspoon vanilla extract


1.  Preheat oven to 325°F.

2.  Place all of the cake ingredients except the rum, vanilla, and butterrum
     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 to12cup 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

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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