Have you ever traveled towards the Caribbean, odds are you have had the astonishing rum cakes the islands are renowned for. Sadly, these cakes aren't frequently present in northern latitudes however this recipe may be the nearest we have ever endured towards the "real" factor.
Yes, there's lots of rum within this cake, certainly not for that average person however the texture and flavor are unbeatable. Moist, wealthy and deeply satisfying. Whisk yourself off to white-colored sandy beaches with this particular incredible cake.
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Prep half an hour. to 40 mins. Bake 50 mins. to 55 mins. Total 12 hrs 38 mins. to 13 hrs ten mins. Yield 1 large bundt cake
Ingredients
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 pastry cream filling mix or 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 white-colored or golden rum
- 2 teaspoons vanilla
- 1/4 teaspoon butter rum flavor (optional but excellent)
- 1/4 cup pecan or almond flour. for dusting baking pan
Rum soaking syrup
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup white-colored or golden rum
- 1/2 teaspoon vanilla
Rum cake base
- 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
- 10 1/2 ounces sugar
- 4 ounces unsalted butter, softened
- 3 1/2 ounces pastry cream filling mix or instant vanilla pudding mix, dry
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 ounces vegetable oil
- 4 ounces milk
- 4 large eggs
- 4 ounces white-colored or golden rum
- 2 teaspoons vanilla
- 1/4 teaspoon butter rum flavor (optional but excellent)
- 3/4 oz pecan or almond flour. for dusting baking pan
Rum soaking syrup
- 4 ounces unsalted butter
- 2 ounces water
- 7 ounces sugar
- 4 ounces white-colored or golden rum
- 1/2 teaspoon vanilla
Rum cake base
- 241g King Arthur Unbleached All-Purpose Flour
- 298g sugar
- 113g unsalted butter, softened
- 99g pastry cream filling mix or instant vanilla pudding, dry
- 2 teaspoons baking powder
- 1 teaspoon salt
- 113g vegetable oil
- 113g milk
- 4 large eggs
- 113g white-colored or golden rum
- 2 teaspoons vanilla
- 1/4 teaspoon butter rum flavor (optional but excellent)
- 23g pecan or almond flour. for dusting baking pan
Rum soaking syrup
- 113g unsalted butter
- 57g water
- 198g sugar
- 113g white-colored or golden rum
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 325°F. Spritz a ten to twelve cup bundt pan with cooking spray. Sprinkle around the pecan or almond flour and switch the pan to coat evenly. Put aside.
- Place all the cake ingredients except the rum, vanilla and butter rum flavoring within the bowl of the stand mixer and blend on medium speed for just two minutes. Make sure to scrape lower the bowl after about a minute.
- Add some rum, vanilla and flavor if using towards the batter and blend for an additional minute. Pour the batter in to the prepared bundt pan and spread level having a spatula.
- Bake the wedding cake for 50 to 55 minutes. You might smell the nut flour toasting initially, especially individuals not covered in cake batter. When done, the wedding cake will test clean on the cake tester. Bundt cakes take time and effort to check correctly having a short toothpick. Rather try a bit of dry uncooked spaghetti or linguine.
- Leave the wedding cake within the pan to awesome slightly when you result in the soaking syrup.
- Inside a medium-sized saucepan combine the syrup ingredients, except vanilla. Provide an immediate boil then reduce to some simmer and prepare for around 5 to eight minutes, before the syrup thickens slightly. Remove in the heat and stir within the vanilla.
- Make use of a lengthy skewer to poke holes all around the cake. Pour about 1/4 from the syrup within the cake (still within the pan). Permit the syrup to absorb, then repeat over and over until all of the syrup can be used.
- Cover the pan loosely with plastic wrap and permit the wedding cake to sit down out overnight to awesome completely and absorb the syrup. When prepared to serve, release the perimeters from the cake and invert to your serving plate.
- Serve with hot tea or coffee. The wedding cake is extremely moist, aromatic and potent.
- Yield: one large or two small bundt cakes. Cake freezes perfectly.
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