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madbakerThis week's Resolution Recipe: Caribbean Rum Cake.
Cake
2 cups flour
1 1/2 cups sugar
4 oz unsalted butter, softened
one 3.4-oz box instant vanilla pudding mix
2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup milk
4 large eggses
1/2 cup rum
2 tsp vanilla
1/4 tsp "butter rum flavor" (I used Licor 43 instead)
1/4 cup almond flour, for dusting the bundt pan
Soaking syrup
4 oz unsalted butter
1/4 cup water
1 cup sugar
1/4 tsp salt
1/2 cup rum
1/2 tsp vanilla
Heat the oven to 325.
Place the flour, sugar, butter, pudding, baking powder, salt, oil, milk, and eggses in a bowl. Beat on medium speed for 2 minutes, scraping down the bowl. Add the rum, vanilla, and flavor to the batter and beat at low speed for another minute.
Grease a 10- or 12-cup bundt pan, sprinkle with the almond flour, and turn the pan to coat evenly. Pour the batter into the pan and level as needed. Bake for 45-55 minutes, until a cake tester emerges cleanly.
Leave the cake in the pan to cool slightly while making the syrup: combine the ingredients, except vanilla, in a medium saucepan. Bring to a rapid boil then reduce to a simmer and cook for 5-8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
Use a long skewer to poke holes all over the cake. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat until all the syrup is used. Cover the pan loosely with plastic wrap and let sit overnight at room temperature to absorb the syrup.
When ready to serve, loosen the edges of the cake and invert onto a serving plate. If the cake won't release, place it in the oven at 350 F, and warm for 5-10 minutes to soften the syrup.
What worked: It was a perfectly acceptable vanilla box cake. Nicely moist. The remainder went well with tea, although we might sprinkle some rum over it.
I was saved from disaster by the wife, who when I mentioned that the batter wasn't battering (i.e. it was really, really dry) asked if I meant to put in the four eggses sitting on the table. "...Yes?"
What didn't: It didn't have any particular rum nose or flavor. It was simply a vanilla box cake.
Will I make it again? No.
Cake
2 cups flour
1 1/2 cups sugar
4 oz unsalted butter, softened
one 3.4-oz box instant vanilla pudding mix
2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup milk
4 large eggses
1/2 cup rum
2 tsp vanilla
1/4 tsp "butter rum flavor" (I used Licor 43 instead)
1/4 cup almond flour, for dusting the bundt pan
Soaking syrup
4 oz unsalted butter
1/4 cup water
1 cup sugar
1/4 tsp salt
1/2 cup rum
1/2 tsp vanilla
Heat the oven to 325.
Place the flour, sugar, butter, pudding, baking powder, salt, oil, milk, and eggses in a bowl. Beat on medium speed for 2 minutes, scraping down the bowl. Add the rum, vanilla, and flavor to the batter and beat at low speed for another minute.
Grease a 10- or 12-cup bundt pan, sprinkle with the almond flour, and turn the pan to coat evenly. Pour the batter into the pan and level as needed. Bake for 45-55 minutes, until a cake tester emerges cleanly.
Leave the cake in the pan to cool slightly while making the syrup: combine the ingredients, except vanilla, in a medium saucepan. Bring to a rapid boil then reduce to a simmer and cook for 5-8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
Use a long skewer to poke holes all over the cake. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat until all the syrup is used. Cover the pan loosely with plastic wrap and let sit overnight at room temperature to absorb the syrup.
When ready to serve, loosen the edges of the cake and invert onto a serving plate. If the cake won't release, place it in the oven at 350 F, and warm for 5-10 minutes to soften the syrup.
What worked: It was a perfectly acceptable vanilla box cake. Nicely moist. The remainder went well with tea, although we might sprinkle some rum over it.
I was saved from disaster by the wife, who when I mentioned that the batter wasn't battering (i.e. it was really, really dry) asked if I meant to put in the four eggses sitting on the table. "...Yes?"
What didn't: It didn't have any particular rum nose or flavor. It was simply a vanilla box cake.
Will I make it again? No.
no subject
Date: 2018-04-03 05:37 am (UTC)