Rum Cake
This easy rum cake recipe makes a delicious, buttery, melt-in-your-mouth bundt cake with lots of rum that's soaked and topped with a decadent butter rum sauce. Its most popular during the holidays but you can make it anytime!
RECIPE:
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How to Make Classic Rum Cake | MyRecipes
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This moist, rich rum cake is great to make ahead for special occasions or as a food gift. It tastes even better the next day.
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered sugar
Lemon Coconut Rum Cake
My Lemon Curd Recipe:
For the Cake:
-3 cups (15 ounces) all-purpose flour
-1 teaspoon salt
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 cup buttermilk, room temperature
-1/4 cup dark rum
-1 tablespoon vanilla extract
-1 tablespoon lemon juice
-9 tbsp butter (4.5 oz)
-9 tbsp shortening (4.5 oz)
-2 cups (14 ounces) sugar
-3 large eggs, plus 1 large yolk, room temperature
For the Rum Soak:
-2/3 cup (4 2/3 ounces) granulated sugar
-1/2 cup dark rum
-2 tablespoons water
-4 tablespoons unsalted butter
For the Frosting:
-1 cup unsalted butter, softened
-4 to 4 1/2 cups confectioners’ sugar
-1/4 cup coconut rum
-1 tablespoon vanilla
Directions:
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch round baking pans with nonstick cooking spray. Line bottoms of pan with parchment and spray parchment. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, rum, vanilla, and lemon juice together.
2. In bowl of stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until fluffy, about 3 minutes, scraping down bowl as necessary. Add eggs and egg yolk, one at a time, and beat until combined. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add the dry ingredients until well-combined. Then add the wet ingredients slowly.
3. Pour into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, about 2 hours. Once cool, use a long, serrated knife to level the cakes and cut off any dome or excess off your cake.
4. For the Rum Soak: Meanwhile, bring granulated sugar, rum, and water to boil in small saucepan and simmer over medium-low heat until sugar dissolves, about 2 minutes. Whisk in butter until smooth. Prick each cake layer all over with fork. Brush cake with rum syrup and allow to soak into the cake for about 30 minutes before frosting.
5. For the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium high speed until fluffy, about 2 minutes, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar, coconut rum and vanilla and mix until very fluffy, about 1 minute.
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
To print the recipe & directions:
Ingredients for Sponge Cake
2 1/2 cups all-purpose flour (300 grams)
1 1/4 cups granulated sugar (300 grams)
6 eggs at room temperature
Ingredients for Custard Cream:-
1 2/3 cups granulated sugar (400 grams)
1 cup plus 1 tablespoon of all-purpose flour (150 grams
8 eggs yolks
Peel off a lemon
1/2 vanilla pod
4 cups of whole milk (1 liter)
2 tsp dark cocoa powder
Ingredients for Rum syrup:-
1 1/3 cup of water (300 ml)
2/3 cup Granulated Sugar (150 grams)
Peel off a lemon
1/2 vanilla pod
2 plus tablespoons of a good Rum (I used Captain Morgan rum brand).
Ingredients for Whipped cream:-
1 pint of heavy whipping cream
4 tablespoons of powdered sugar
Direction for Trimming:- Maraschino cherries to decorate
1 cup sliced almonds
---------------------------------------------------------------Directions:-------------------------------------------------------------------------
For Sponge Cake:-
Step#1- In a standup, mixer add your sugar and eggs, and let it mix at high speed until it had tripled in size (usually 12 to 18 minutes).
Step#2- Add the flour one third at a time and with a spatula fold from bottom to top.
Step#3- Bake in a 9-inch spring pan lined bottom and sides with parchment paper.
Step#4- Start the oven at 350 degrees Fahrenheit for 45 minutes.
For Custard cream:-
Step#1- In a medium saucepan add your sugar and egg yolks and whisk until light and frothy.
Step#2- Add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
Step#3- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later. Scrape the seeds from the vanilla pod and add to the mixture.
Step#4- Move on medium heat and stirring clockwise cook until thickens. Ili would say 8 to 12 minutes.
Step#5- Remove peel, then divide into 2 bowls. In one add the cocoa powder to make the chocolate custard.
Step#6- Cover with plastic wrap and refrigerate.
Step#7- In a small pot add all the ingredients and bring to a boil. Lower and let the sugar melt.
Step#8- Once the sugar is melted remove it from heat and strain. Let it cool before using it.
For Trimming:- Maraschino cherries to decorate
Step#1- Roast in a 350 degrees oven for 8 minutes. Set a timer because they burn easily. Let them cool until ready to use.
For Whipped Cream:-
Step#1- Place whipping cream in the freezer for 10 minutes before whipping.
Step#2- Combine both ingredients and with electric mixer whip until
Step#3- stiff peaks form.
Final Steps for Time you assemble the cake:-
Step#1- Cut the sponge cake into 3 pieces.
Step#2- Wet the bottom piece with the rum mixture.
Step#3- Add chocolate custard to the layer.
Step#4- Add the second sponge disk. Wet with rum mixture and spread custards.
Step#5- Now top with lady disk. Wet with the mixture.
Step#6- Spread some custard on the outside of the cake to let the almonds stick.
Step#7- Spread a thin layer of whipped cream on top of the cake.
Step#8- With a piping bag with a star tip fill with whipped cream decorate the top making all small flowers.
Step#9- Final touch some maraschino cherries.
Your cake will be beautiful and delicious!! ????
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Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.