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I never knew that rum cake would be back in my life.  Rum cake was part of the holiday baking at my father’s European style bakery, but as a child, one bite of it and I decided it was just plain “Yucky!” and I never had a desire to eat it again, or let alone bake one, haha! Fast forward to now, and I can say this year is the beginning of a new holiday tradition for me – rum cake!  Rum cake!  Just saying those 2 words, you get an eyebrow or two raised.

I really owe this “change of heart” about rum cake to a friend of mine who loves to bake it for the holidays.  Whenever he talks about his rum cakes, there is enthusiasm and a twinkle in his eye, and I just knew that I had to find out for myself what I’ve been missing.  I still haven’t tasted his rum cake yet (hint, hint!), and if you’re wondering if I’m going to be sharing his recipe, I’m not.  The recipe I will share is from an online e-mail subscription called Desserts Magazine which I found last year.

Maybe my friend and I could have a Throwdown one year and see whose is better.  I’m confident that mine is pretty good because my father complimented me on my rum cake and said with a twinkle in his eye,”Your rum cake was pretty good.  Was that my recipe?” You have no idea what that moment meant to me!

Now about the Throwdown – I was just kidding, I don’t wish to compete with my friend. That’s not my style when it comes to baking.  I just want to taste his Nicaraguan style rum cake.  I’m all for traditions – preserving old ones and making new ones.  I think I’ve crossed both this year with this rum cake, and I am one very happy daughter!

Golden Rum Cake

Source: bakingdessertsmagazine.com

Makes 10 servings

1 cup (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup milk, at room temperature

1 teaspoon vanilla extract

3/4 cup dark rum

Directions:

1. Preheat oven to 350 degrees F.  Grease and flour a 9 or 10 inch Bundt or tube cake pan.

2.  In a mixing bowl, cream butter and sugar until light and fluffy.  Add eggs one at a time, beating after each addition.

3.  Combine flour, baking powder, baking soda, and salt.  In another bowl, combine milk, vanilla, and rum.  Beat flour mixture and milk mixture into butter in 3 alternating additions.  Pour batter into the prepared pan.  Bake 1 hour, or until golden brown.

4.  Cool in plan for 10 minutes.  Then invert the cake a serving platter.  While cake is warm, use a pasty brush to brush on the golden rum glaze.  Dust with confectioners sugar.

Golden Rum Glaze

4 tablespoons (1/2 stick) unsalted butter

1 cup granulated sugar

1/2 cup dark rum

Melt butter in a saucepan over low heat.  Stir in sugar and 1/4 cup water and bring to a boil; cook 5 minutes, stirring constantly.  Remove from heat and stir in rum.

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