Culinary Skills, Kills, and Thrills

December 18, 2009

Christmas Cake : A success story

Filed under: Uncategorized — 2BigChefs @ 9:55 pm

So, I worked on two different recipes to come up with this cake!

Oh, this deserves one more shot!

This is the recipe I *almost* followed:


  • 1/8 cup chopped dried cherries
  • 1/8 cup chopped dried mango
  • 1/4 cup dried cranberries
  • 1/4 cup dried currants
  • 2 tablespoons chopped candied citron
  • 1/4 cup dark rum
  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsulfured molasses
  • 2 tablespoons milk
  • 1/4 cup chopped pecans
  • 1/4 cup dark rum, divided

1.     Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.

2.     Preheat oven to 325 degrees F (165 degrees C). Butter a 6×3 inch round pan, and line with parchment paper.

3.     In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.

4.     Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.

Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage. 



December 12, 2009

OddChef’s Rum Cake

Filed under: Uncategorized — 2BigChefs @ 11:45 pm

So, I read up on a lot of recipes for a decent rum cake and found many variations to it. I decided to add my own little variation and make this one. It did come out real good. 🙂

Take a look:

All purpose flour – 1 cup
Powdered sugar – 1 cup
Baking powder – 1 teaspoon
Eggs – 3 to 4
Cooking oil – 1/2 cup
Dark rum – 1/2 cup
Water – 1/2 cup
Shaved almonds – 1/4 cup
Butter or substitute – 1/4 cup
Unsulphered Molasses – 1/4 cup

Pre-baking Preparation
Mix the flour, sugar, and baking powder and keep aside.

Beat the eggs, oil, rum, and water until it turns fluffy.

Now, in a separate dish, mix the butter substitute and molasses into a paste.

Now, mix the egg mixture into the flour, add the almonds and butter mixture. Gradually add the egg mixture so that you dont have lumps in the batter. Mix well and make sure it has a creamy consistency.

How to Bake
Set the oven to 325F for 40 minutes. Grease the baking pans and dust it with flour. Line the base of the pans with some almond shavings.

Now pour the batter into the pans and bake for 40 minutes. You can also test if the cake is done by inserting a toothpick into the center. Check if the toothpick comes out clean. Then you know it’s done. 🙂

When the cake is ready and out of the oven, brush it with some rum to keep it moist. Store the cakes in an air-tight container. Dab some rum on the cakes on a weekly basis. This helps in keeping them moist. You can also glaze the cake with the sugar-rum syrup.

– OddChef

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