Rum Cake
Indulge in the rich, moist decadence of rum cake, a dessert that brings a touch of the tropics to your kitchen. With its delightful blend of rum-soaked cake and sweet glaze, this recipe is perfect for festive occasions or a special treat any day. Let the warm flavors and aroma transport you to a sunny paradise as you savor each bite.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup milk
– 1/2 cup dark rum
– 3 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup chopped nuts (optional)
Servings and Cooking Time
This recipe yields about 8 servings. Preparation time is approximately 20 minutes, and cooking time is around 1 hour.
Nutritional Value
Each serving (1 slice) of rum cake contains approximately 320 calories, 15g fat, 45g carbohydrates, and 3g protein. This information is based on a single slice serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan.
3. In a mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract and dark rum.
6. In another bowl, combine flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with milk.
8. Mix until just combined; do not overmix.
9. Fold in chopped nuts if using.
10. Pour the batter into the prepared pan and smooth the top.
11. Bake for 50-60 minutes or until a toothpick comes out clean.
12. Allow the cake to cool slightly before transferring it to a wire rack.
Alternative Ingredients
You can substitute dark rum with spiced rum or even non-alcoholic rum flavoring for a similar taste. For a gluten-free option, use almond flour or a gluten-free baking mix.
Serving and Pairings
Rum cake pairs wonderfully with a dollop of whipped cream, fresh fruit, or a scoop of vanilla ice cream. It’s also delightful with a cup of coffee or tea.
Storage and Reheating
Store the rum cake in an airtight container at room temperature for up to 5 days. It can be frozen for up to 3 months. To reheat, simply thaw and warm in the oven for a few minutes before serving.
Cooking Mistakes
– Avoid overmixing the batter to prevent a dense cake.
– Ensure your oven is preheated properly.
– Use fresh ingredients for the best flavor.
– Let the cake cool before removing it from the pan.
– Don’t skip the greasing and flouring of the pan.
Helpful Tips
– Use a kitchen scale for precise measurements.
– Experiment with different nuts for added texture.
– Let the cake soak in the rum glaze for enhanced flavor.
– For a more intense flavor, let it sit overnight before serving.
FAQs
What type of rum is best for rum cake?
Dark rum is typically preferred for its rich flavor, but spiced rum can also add a delightful twist.
Can I make rum cake without alcohol?
Yes, you can substitute rum with a non-alcoholic rum flavoring or use fruit juice for moisture.
How long does rum cake last?
When stored properly, rum cake can last up to a week at room temperature or longer in the freezer.
Can I add fruit to my rum cake?
Absolutely! Dried fruits like raisins or chopped apricots can enhance the flavor and texture.
What is the best way to serve rum cake?
Serve it slightly warm with whipped cream or a scoop of ice cream for a delicious treat.
Can I make this cake ahead of time?
Yes, rum cake can be made a day in advance, allowing flavors to meld and develop further.
How do I know when my rum cake is done?
Insert a toothpick into the center; it should come out clean when the cake is fully baked.
Conclusion
Rum cake is a timeless dessert that combines rich flavors with a moist texture, making it a favorite for many occasions. Whether enjoyed on its own or paired with your favorite accompaniments, this cake is sure to impress and delight your guests. Try this recipe today and experience the deliciousness of rum cake!
Rum Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup milk
- 1/2 cup dark rum
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and dark rum.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Fold in chopped nuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the cake to cool slightly before transferring it to a wire rack.
