SPICED RUM CAKE
It’s that time of the year when winter is here and we welcome the New year with joy and sweetness. Rum!Rum! Rum! The tummy goes yum yum yum!
“It’s a Rum Go!”
Winters are the perfect time to bake a Spiced Rum cake with rum soaked dry fruits. Why, you ask is rum good to be had in winters? Rum is hot in nature and if we look at the health benefits of the drink, it can reduce chances of dying at an early age, it thins down the blood, helps cure cold and gives a warm and soothing feeling to the person while also reducing cramps and muscle pain. It is also said that 100 grams of rum can offer 230 calories of energy.
“There was a sound in their voices which suggested rum.” ― Robert Louis Sevenson
I got the rum bottle from my grandfather’s treasure to make an ambrosial spiced rum cake.
Do try this decadent rum cake and share it with me .
1 cup whole milk
1 tbsp white vinegar
½ tsp baking soda
3 cups all-purpose flour
½ tsp cinnamon powder
½ tsp baking soda
1 cup soften butter
2 ¾ cup granulated sugar
4 no. eggs
¼ cup spiced rum
1 tbsp vanilla essence
40 grms of rum soaked dry fruits
BUTTER RUM SAUCE
½ cup butter
½ cup brown sugar
½ cup granulated sugar
1/3 cup heavy cream
3 tbsp spiced rum
Pre-heat oven to 162C. Grease a 10 inch bundt pan with baking spray or butter and flour it. Set aside.
In a small bowl, whisk together milk and vinegar. Set aside.
In a medium bowl, whisk together flour, cinnamon and baking soda.
In a large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla essence until well combined.
Beat in flour mixture alternatively with milk and rum.
Fold in Rum soaked dry fruits.
Pour batter in the prepared bundt pan. Bake for 55 to 65 minutes, until the center is set and a toothpick inserted comes out clean.
Allow cake to cool in the pan before inverting into a cake plate.
BUTTERY RUM SAUCE
Combine the butter, granulated sugar and brown sugar in a small sauce pan on medium heat until smooth. Add the cream and rum and bring to a simmer. Stir for 5 minutes and then remove.
Pour over the rum cake and serve warm.
SOAKED RUM CAKE: If you like the cake to be fluffy and moist and rummy then you can make wholes in the cake and pour the rum sauce while the cake warm. this way the cake gets fully drenched in rum sauce and one can eat it warm.
MAKE AHEAD BUTTERY RUM SAUCE: Make the sauce before time and store in fridge for up to 5 to 6 day. Make sure to heat the sauce before using as the sugar can settle at the bottom and it can make it difficult to pour.