Rum Cake
Discover the delightful world of rum cake, a moist and flavorful dessert perfect for any occasion. This cake boasts a wonderful combination of rich rum flavor and sweet caramel, making it a favorite among dessert lovers. Ideal for gatherings or a cozy night in, this recipe will impress your guests and satisfy your cravings for something indulgent.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup dark rum
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped nuts (optional)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is about 20 minutes, while cooking time is approximately 1 hour.
Nutritional Value
Each serving (1 slice) of rum cake contains approximately 250 calories, 12g of fat, 30g of carbohydrates, and 3g of protein. This is based on a standard slice size.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and dark rum.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- If using, fold in the chopped nuts until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack.
Alternative Ingredients
If you want to make a non-alcoholic version, you can replace the rum with a mix of vanilla extract and apple juice for a similar flavor profile. Additionally, you can use gluten-free flour for a gluten-free version.
Serving and Pairings
Rum cake pairs beautifully with whipped cream, fresh fruits, or a scoop of vanilla ice cream. For a festive touch, drizzle caramel sauce over the top before serving.
Storage and Reheating
Store leftover rum cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 2 months. To reheat, simply let it come to room temperature or warm it in the microwave for a few seconds.
Cooking Mistakes
- Using cold eggs; they should be at room temperature for better mixing.
- Not measuring ingredients accurately can affect the cake’s texture.
- Overmixing the batter can lead to a dense cake.
- Baking at the wrong temperature can cause uneven cooking.
- Allowing the cake to cool in the pan too long may cause it to stick.
Helpful Tips
- Use high-quality rum for the best flavor.
- Let the cake sit overnight for the flavors to meld.
- Decorate with fruits for a beautiful presentation.
- Adjust the sweetness by reducing sugar if desired.
FAQs
Can I make rum cake ahead of time?
Yes, rum cake can be made up to a week in advance. The flavors improve as it sits, making it an ideal make-ahead dessert for parties.
Is rum cake kid-friendly?
While the alcohol content cooks off during baking, some parents may prefer to avoid it completely. Consider a non-alcoholic version for kids.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. It should also spring back when lightly touched.
Can I use light rum instead of dark rum?
Yes, light rum can be used, though it will give a slightly different flavor. Dark rum adds depth and richness to the cake.
How should I serve rum cake?
Rum cake is best served at room temperature, optionally garnished with whipped cream or fresh fruits for added flavor and decoration.
Conclusion
Rum cake is a delightful treat that offers a perfect blend of sweetness and rich flavors. With its simple preparation and impressive taste, it’s sure to be a hit at any gathering. Enjoy this tropical delight and share it with friends and family!
Rum Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup dark rum
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped nuts optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and dark rum.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in the chopped nuts until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack.
