rum cake

rum cakeI have 2 large bottles of Bacardi rum sitting in the cupboard. 1 is golden rum, the other dark rum. Honestly, I cannot remember why I bought them. No, not to drink, since I do not drink alcohol. It must be to bake.

Surfing the net for rum cake, one cannot miss the name Tortuga Rum Cake. I have not tried this cake before but the descriptions I read about it intrigued me. Someday I shall buy one to try.

In the meantime, I made mini-sized rum cakes. The original recipe was spotted at Gimme Some Oven. She mentioned the cake would be drier than the ones made using box mix. Hence I changed the method to cooked flour, which will yield a softer cake since all the flour has been coated in butter and will not develop much gluten. To make it even softer, you can try using cake flour.

Butter was increased and sugar was decreased. The trouble with decreasing sugar in recipes is it compromises the moist texture. Not so with this recipe.

The results are satisfactory! Moist, soft and fragrant from butter and rum. Not too sweet, which actually highlights the rum aroma and taste.

I used Nordic Ware 6 cavity mini bundt pan and filled only 2 1/2 cavity. It should fill only 2 cavity but I wanted all 3 designs so the last cake (sunflower) one is filled with only half amount of batter. The other 2 have 3/4 or so. The unfilled cavity are filled with water to about half their height during baking.

To make a full cake, multiply the ingredients by 4 and use a 10-12 cup bundt pan. Steam baking will help in slower rise and possibly no cracks in the cake. Possibly. These mini cakes didn’t crack.

Rum cake

  • 63 grams all-purpose flour
  • 50 grams unsalted butter
  • 1/2 tsp baking powder
  • 0.5 grams baking soda
  • 45 grams castor sugar, separated
  • 1/4 tsp salt
  • 30 ml buttermilk
  • 30 ml dark rum
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 1 egg white
  1. Preheat oven to 175 C.
  2. Place butter in a saucepan over a medium fire.
  3. Once butter starts bubbling, turn off the heat and add in flour. Mix until combined. Set aside to cool.
  4. Whisk egg white with 10 grams of sugar until stiff peaks. Set aside.
  5. Add baking powder, baking soda, sugar, salt, buttermilk, rum and vanilla extract to the butter flour mixture. Whisk well to combine.
  6. Add in egg yolks. Whisk well to combine.
  7. Fold in egg white in 2 additions.
  8. Bake for 20 minutes. Cool in pan for 5 minutes.
  9. Remove from pan and place on cooling rack with a plate underneath. Glaze cake generously. Enjoy.

Rum glaze

  • 56 grams butter
  • 15 ml water
  • 15 ml rum
  • 35 grams castor sugar
  1. Place everything in a saucepan. Stir until sugar and butter has melted.

rum cake1See that moist texture? The smell is beyond amazing. Taste-wise, just boozy enough to know you’re eating rum cake, but not so much it turns me (non-alcoholic drinker) off.

Needless to say, my dad loves this. After a 1/3 slice of a mini-cake, he didn’t say anything at first. Later, he thought I had thrown away the remaining cakes. See our conversation (with expressions) below.

“HAH? You threw away the cakes????” (horrified look)

“No, I didn’t.” (puzzled look)

“Oh. I thought you threw away”. (sheepish look)

“It’s sitting on the dining table”. (extremely puzzled look)

Never separate a man from his rum cake.




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