Perfect recipe for moist and fluffy Rum Cake

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I have been trying to perfect myself at baking for a long time. As you all know, practice makes a man perfect.. and I am in process of it.

Yes, I recently tried my hands on baking a Rum Cake for Christmas eve and it turned out to be a big hit.

Here is how the bride was baking in her cooking lab..

Ingredients:

1 cup chopped walnut

1 3/4 cup all purpose flour

1/4 cup cornstartch

4 teaspoon baking powder

1/2 cup unsalted butter (at room temperature)

1 1/2 cup granulated sugar

3 tablespoon + 1/2 cup canola oil (you can use any refined cooking oil, divided)

1 cup DIY Instant Vanilla Pudding Mix

4 eggs

3/4 cup whole milk

3/4 cup dark rum

1 table spoon vanilla essence

For rum syrup:

3/4 cup unsalted butter

1 1/2 cup granulated sugar

1/4 cup water

pinch of salt

1/2 cup dark rum

Method:

Step1 : In a bowl whisk together the flour, cornstarch, baking powder, salt and set aside

Step2: Take another big bowl which has a good depth and using an electric mixer cream the sugar and butter until fluffy for about 3-3.5 minutes ( be careful do not over do it).Add the flour mixture that you prepared on Step 1 with the 3 tablespoon of canola oil and mix again for  about two minutes. at last add the pudding mix and  mix on a medium speed until well combined.

Step3: In a third bowl ( ensure which has good depth) whisk together the eggs, milk, rum and remaining oil and vanilla essence. Now add this mixture to the mixture you made in Step 2 and beat on medium speed for about 3 minutes. Ensure the batter is moist and thin.

Step4: Switch on your oven and preheat on 325 degrees F

Step5: Grease the Bundt pan with oil and sprinkle chopped walnuts generously. Sprinkle a little flour just to ensure that cake comes easily after being baked

Step6: Pour the mixture made in Step 3 in the Bundt pan and bake for about 50-60 minutes until a tester comes out clean.

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Method for the rum syrup:

Melt butter in a pan, once melted add sugar and water. (you can reduce the amount of sugar and water as per your taste). I have a family that is too indulged in sweets so they were ok with what I added.. Boil for 5- minutes and keep stirring constantly. Turn off the heat and then add the rum. Once mixed,  heat on a medium flam for another 30 seconds and let it cool.

Once the cake is all done get out of the oven and let it cool in the pan itself. Once it cools down than invert the Bundt pan and the cake would slide itself very easily.

Poke holes in the cake and slowly start pouring the rum syrup. Be slow while pouring. Give it time to absorb and seep in the syrup all over.

And the moist rum cake is all ready to be gulped!

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Bon Appetite!

 

 

 

 

 

 

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