Buttered Rum-Soaked CakePosted: December 3, 2015
Some people are well-known for their rum cakes and I aspire to be well-known for baking everything GOOD! I had the intention to create a very well made rum cake, a cake that was abundant with buttered rum flavors and that was melt-in-your-mouth moist!
The recipe I chose here I found during one of my routine internet musings. Surfing the web for tantalizing cake images and recipes is one of my favorite pastimes. This recipe is from the King Arthur Flour website and it was given very high ratings and reviews. I paid particular attention to the comments emphasizing the cake’s very moist texture. I decided that this would be worth my time to try and bake and it did not disappoint!
Everyone who tasted this cake said they loved it! They made particular mention of its potent flavor and moistness. Since I have been struggling with over-baking, moist cakes are what I strive for in a recipe. It is a combination of the ingredients, technique and baking time. I believe I have the technique and ingredients down to a science but my baking time needs more practice.
Here’s my rendition of this delicious Buttered Rum-Soaked Cake that is quite delish!
Using disposable loaf pans make this cake perfect to bake as gift treats for the upcoming gift-giving season. And remember, it does contain a substantial amount of rum, so please inform your guests and gift recipients.
Stay happy and eat cake, rum cake!
Buttered Rum-Soaked Cake (adapted from King Arthur Flour, Caribbean Rum Cake)
Ingredients Yield = 2, 8 x 4” loaf cakes
2 C flour
1 ½ C sugar
½ C butter, softened
½ C instant pudding mix
2 t baking powder
1 t salt
½ C canola oil
½ C milk
½ C golden rum
2 t vanilla
¼ t rum extract
¼ C ground almonds
½ C butter
¼ C water
1 C sugar
½ C golden rum
½ t vanilla
Preheat oven to 325 F degrees.
Cake: prepare two loaf pans by coating with butter, lining with parchment and sprinkling the ground almonds on the bottom; cream the butter and sugar; combine the flour, pudding mix, baking powder and salt in a separate bowl; mix the eggs, oil and milk in a third bowl; add the flour mixture and the egg mixture to the creamed mixture until combined; add vanilla and rum extracts and mix for another minute; pour into the prepared loaf pans; bake at 325 F degrees for about 30-40 minutes; let cool.
Buttered-Rum Syrup: add all buttered-rum ingredients except the vanilla, to a medium-sized saucepan; bring to a boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly; remove from heat and stir in the vanilla; allow to cool.
Use a metal skewer to poke holes in the cooled cakes still in the pans; pour the syrup over the cakes; let syrup seep into the cakes for about 30 minutes before removing from pan; serve and enjoy.
I do plan on re-making this cake as it was moist and full of flavor. However I plan to alter the recipe and use less sugar in the mix, omit the vanilla pudding mix, and use half of the buttered-rum syrup recipe as to not over-sweeten the cake.