Culinary Skills, Kills, and Thrills

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. πŸ™‚

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. πŸ™‚

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


1 Comment »

  1. Yum yum. πŸ™‚

    Comment by sunshin3girl — December 15, 2009 @ 1:09 am

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