RUM CAKE
Provided by Shiran
Number Of Ingredients 15
Steps:
- Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
- To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
- Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
- While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
- When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
- The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.
RUM SOAKED SPONGE CAKE
This recipe turns an average sponge cake into a delicious rum cake! I use a hot milk sponge cake for this and it turns out beautifully. Captian Morgan's Spiced Rum is really delicious in this. If you do increase the amount of rum (which can give you a buzz!) increase the sugar a bit too. Enjoy!
Provided by Pudding33
Categories Dessert
Time 15m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved.
- Remove from heat and let cool for 5 minutes.
- Pour in rum.
- Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart.
- Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 89.7, Sodium 0.5, Carbohydrate 15.9, Sugar 12.8
TEARIMISS YOU: VANILLA RUM CAKE SOAKED WITH COFFEE RUM SYRUP AND WHIPPED CREAM MARSALA MASCARPONE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In the bowl of an electric mixer with the paddle attachment, whisk both flours, the granulated sugar, baking powder and salt until well combined. With the mixer on low speed, add the butter. Add the eggs, one at a time, scraping the bowl as needed. Add the milk, rum and vanilla, and mix for about a minute until well combined. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
- For the coffee rum syrup: Combine the hot coffee, granulated sugar and rum in a bowl and whisk until the sugar dissolves. Refrigerate until cool.
- For the frosting: In the bowl of an electric mixer with the whisk attachment, combine the whipping cream and marsala and whip until stiff peaks form. In another bowl, mix the mascarpone cheese and powdered sugar with a wooden spoon until well combined. Fold the mascarpone mixture into the whipped cream and refrigerate until use.
- To assemble: Use a pastry brush to soak the cupcakes with the rum coffee syrup, soaking twice. Top with whipped cream marsala mascarpone frosting.
RUM SOAKED FUDGE CAKE
Make and share this Rum Soaked Fudge Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For the Cake:
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch bundt or tube pan.
- In a small saucepan on low heat, melt chocolate chips with milk.
- Combine chocolate mixture with remaining cake ingredients; blend well.
- Pour batter into prepared cake pan and bake in preheated 350 degrees F. oven for 40-50 minutes.
- Let cake cool in pan for 15 minutes, then invert onto wire rack (with a piece of waxed paper placed under the rack to catch any syrup drippings) to cool.
- For the Syrup:
- Combine sugar and water over medium heat until sugar is dissolved.
- Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork.
- Pour half of syrup over cake.
- Let stand for 5 minutes.
- Using pastry brush, gently brush remaining syrup over top and sides of cake.
- For the Glaze:
- Bring cream and corn syrup to a gentle boil then remove from heat.
- Pour mixture over chocolate chips, let stand until melted them whisk smooth.
- Whisk in rum and vanilla.
- Pour over cake.
- Chill the cake for 5-10 minutes to set glaze.
- Refrigerate glazed cake in an airtight container.
- Remove cake from refrigerator one hour before serving.
Nutrition Facts : Calories 548, Fat 30.1, SaturatedFat 14.2, Cholesterol 83.6, Sodium 414.1, Carbohydrate 60.3, Fiber 3, Sugar 38.8, Protein 6.3
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