Rum Cake
Aperçu
Rum Cake is a deeply indulgent South African celebration cake made by baking a rich vanilla or spiced sponge and then slowly soaking it in a warm rum and butter glaze that penetrates every layer of the cake, creating a moist, boozy interior that sets Rum Cake apart from any ordinary bake. The cake improves with time, the longer it soaks, the deeper the rum flavour becomes and the moister the crumb gets. South African Rum Cake is a particular favourite at Christmas and New Year celebrations, where it is often made a day or two in advance to allow the glaze to fully saturate the sponge.
Note de Patrimoine AFN
Rum Cake has Caribbean origins, brought to South Africa through the country's connections with British colonial food culture and the broader Commonwealth baking tradition. It took root in South African celebration baking and has become a fixture of the country's Christmas table alongside other rich, boozy festive bakes.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Using pastry brush, oil the bundt cake pan and sprinkle it with fine dry bread crumbs so that the cake doesn’t stick. Set aside.
- 2
In a large bowl, combine flour, cornstarch, sugar, baking powder and salt.
- 3
In another bowl, mix eggs with oil, milk, lemon juice, rum, vanilla extract and rum flavoring.
- 4
Mix the dry ingredients and the wet ingredients and beat on medium speed for 1-2 minutes, or until the batter is smooth.
- 5
Pour the batter into prepared bundt cake pan and bake in 350°F (175°C) oven for about 20 minutes. Rotate the cake, set the temperature to 300°F (150°C) and bake for another 20 minutes. Check with wooden skewer for doneness.
- 6
In a small saucepan, cook butter, water, sugar, rum and vanilla for a few minutes or until sugar dissolves.
- 7
After the cake has cooled a little, use a skewer to poke lots of holes (at least 20) all over the cake. SLOWLY pour the sauce over the cake. Let it rest until the sauce is absorbed, about 10 minutes.
- 8
At this point either serve the cake, or cover it and until serving.
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