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Rum cake
2021-11-08
https://www.metro.ca/userfiles/image/recipes/gateau-rhum-11763.jpg
PT25M
PT1H00M
PT1H25M
Place the raisin and prunes in a medium sized pot, pour in the rum to cover and bring to a boil for 1 minute over medium high heat.Turn stove off, cover pot and remove from heat. Set aside.When the fruit has absorbed most of the liquid and has cooled almost to room temperature, purée it in a blender until it’s smooth, fruity, and the rum is fragrant.Preheat the oven to 350°F.Fill a baking pan halfway with water and place it on the bottom shelf in the oven. You need to do this to create steam so that your cake comes out super moist.Butter a 9x3-inch round cake pan with a bit of butter, then line it with parchment paper and butter the parchment too.Dust the parchment paper lightly with flour, tapping out any excess. Set aside.In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and fresh ground nutmeg. Set aside.In a stand mixer fitted with the paddle attachment, cream the unsalted butter with the brown sugar on medium-high speed until fluffy and light, about 3 to 5 minutes.Lower the speed and add the eggs, one at a time, until they’re fully incorporated. Stop the mixer and scrape the bottom and sides of the bowl.Add the vanilla, molasses, and 1 cup of the blended fruit to the mixture and mix just until they’re combined. The extra blended fruit can be placed in the fridge for future use. It will keep for several months.With the mixer on low, slowly add the dry ingredients to the wet ingredients, in small increments. Finish by incorporating the final bit of flour mixture into the batter with a stiff rubber spatula.Pour the batter into the prepared cake pan and bake until the top is dark brown, 50 minutes to 1 hour, or until a cake tester comes out clean.Remove the cake pan to a cooling rack, wait for 5 minutes, and then flip the cake down onto another cooling rack, carefully remove the pan and the parchment paper. Place the extra 1/4 rum in a spray bottle and spray the entire cake, including sides. Allow the cake to cool completely.Once cooled, flip the cake right side up on the rack and spray the entire cake once again with extra rum.Wrap cake in wax or parchment paper and then tightly in plastic wrap.Notes:The beauty of this cake is that it will keep at room temperature, for up to 3 weeks. Just spray it with rum ever so often to keep it punched with rum flavour.When serving, sprinkle lightly with powdered sugar and garnish with pomegranate seeds and sliced oranges.If you're ever in a pinch to get your eggs to room temperature quickly, simply place your eggs in a bowl and cover with hot tap water for 5 minutes.If you’ve reached for your brown sugar and have found that it has hardened over time, do not throw out. Simply place a couple slices of any type of bread in the bag or container, seal and leave overnight. Your sugar will return to its normal state.*Grace Browning Caramel, a product of Jamaica, is used to enhance the color of this cake, hence the name Black Cake.Source: From Carleen in Markham
15-20
Metro
5
2
5
5
1 cup mixed raisins (Sultana, Golden, Thomson)
1 cup pitted dried prunes
1 1/2 cup Jamaian J. Wray and Nephew brand white rum or Appleton dark rum
2 3/4 cups all purpose flour
1 1/2 Tbsp. baking powder
1 1/2 tsp. salt
1 Tbsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground anise (optional)
1/2 Tbsp. freshly grated nutmeg
1 cup unsalted butter at room temperature and little more to butter the pan
2 1/2 cups dark brown sugar or Demerara crystallized brown sugar, not packed
4 large eggs, at room temperature
1 Tbsp. pure vanilla extract
1/2 Tbsp. vanilla bean paste
1/4 cup molasses (not blackstrap)
2 tsp. almond extract
1 Tbsp. Grace browning caramel extract (Optional)
For garnish:
powdered sugar
pomegranate seeds
sliced orange
Rum cake
15-20
Dessert
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME
Ingredients
-
1 cup
mixed raisins (Sultana, Golden, Thomson)
-
1 cup
pitted dried prunes
-
1 1/2 cup
Jamaian J. Wray and Nephew brand white rum or Appleton dark rum
-
2 3/4 cups
all purpose flour
-
1 1/2 Tbsp.
baking powder
-
1 1/2 tsp.
salt
-
1 Tbsp.
ground cinnamon
-
1/8 tsp.
ground cloves
-
1/8 tsp.
ground anise (optional)
-
1/2 Tbsp.
freshly grated nutmeg
-
1 cup
unsalted butter at room temperature and little more to butter the pan
-
2 1/2 cups
dark brown sugar or Demerara crystallized brown sugar, not packed
-
4
large eggs, at room temperature
-
1 Tbsp.
pure vanilla extract
-
1/2 Tbsp.
vanilla bean paste
-
1/4 cup
molasses (not blackstrap)
-
2 tsp.
almond extract
-
1 Tbsp.
Grace browning caramel extract (Optional)
-
For garnish:
-
powdered sugar
-
pomegranate seeds
-
sliced orange
Preparation
Place the raisin and prunes in a medium sized pot, pour in the rum to cover and bring to a boil for 1 minute over medium high heat.
Turn stove off, cover pot and remove from heat. Set aside.
When the fruit has absorbed most of the liquid and has cooled almost to room temperature, purée it in a blender until it’s smooth, fruity, and the rum is fragrant.
Preheat the oven to 350°F.
Fill a baking pan halfway with water and place it on the bottom shelf in the oven. You need to do this to create steam so that your cake comes out super moist.
Butter a 9x3-inch round cake pan with a bit of butter, then line it with parchment paper and butter the parchment too.
Dust the parchment paper lightly with flour, tapping out any excess. Set aside.
In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and fresh ground nutmeg. Set aside.
In a stand mixer fitted with the paddle attachment, cream the unsalted butter with the brown sugar on medium-high speed until fluffy and light, about 3 to 5 minutes.
Lower the speed and add the eggs, one at a time, until they’re fully incorporated. Stop the mixer and scrape the bottom and sides of the bowl.
Add the vanilla, molasses, and 1 cup of the blended fruit to the mixture and mix just until they’re combined. The extra blended fruit can be placed in the fridge for future use. It will keep for several months.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, in small increments. Finish by incorporating the final bit of flour mixture into the batter with a stiff rubber spatula.
Pour the batter into the prepared cake pan and bake until the top is dark brown, 50 minutes to 1 hour, or until a cake tester comes out clean.
Remove the cake pan to a cooling rack, wait for 5 minutes, and then flip the cake down onto another cooling rack, carefully remove the pan and the parchment paper. Place the extra 1/4 rum in a spray bottle and spray the entire cake, including sides. Allow the cake to cool completely.
Once cooled, flip the cake right side up on the rack and spray the entire cake once again with extra rum.
Wrap cake in wax or parchment paper and then tightly in plastic wrap.
Notes:
The beauty of this cake is that it will keep at room temperature, for up to 3 weeks. Just spray it with rum ever so often to keep it punched with rum flavour.
When serving, sprinkle lightly with powdered sugar and garnish with pomegranate seeds and sliced oranges.
If you're ever in a pinch to get your eggs to room temperature quickly, simply place your eggs in a bowl and cover with hot tap water for 5 minutes.
If you’ve reached for your brown sugar and have found that it has hardened over time, do not throw out. Simply place a couple slices of any type of bread in the bag or container, seal and leave overnight. Your sugar will return to its normal state.
*Grace Browning Caramel, a product of Jamaica, is used to enhance the color of this cake, hence the name Black Cake.
Source: From Carleen in Markham
Source :
Metro
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