This year I have not baked the traditional plum cake for Christmas.. thought to bake something different 🥳.. but booze in my mind😆. Hence made this RUM CAKE .. very rich and moist flavoured with thick butter-rum sauce!!!😋
Special secret I will share with you all today. If you are getting trouble in getting the cake off from your bundt tin or mould.. no worries. Just grease your pan and then dust your mould with fine dried bread crumbs. You can see that the cake comes out so easily from the bakeware without crossing your fingers😆. Recently I have learnt this from one of my Aunt.
This recipe will give you 1 large bundt cake or 2 smaller ones.
2 cups APF or refined flour
1/3 cup cornstarch
1+1/2 cup powdered sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup milk
1 tsp lemon juice
1/2 cup dark rum
2 tsp vanilla essence
1/4 cup dry bread crumbs… for dusting the baking mould
125 gms salted butter
1/4 cup water
1/4-1/2 cup sugar
1/4-1/2 cup rum
1/2 tsp vanilla essence
Preheat oven at 175°C.
Grease your bundt tin with well with oil and sprinkle bread crumbs all over the pan. Keep it aside.
In a large bowl combine flour, cornstarch, sugar, baking powder and salt. Mix well with spatula.
In another bowl add eggs, vegetable oil, milk, lemon juice, dark rum and essence. Mix all very well.
Now pour half of the liquid into the dry ones and beat on medium speed for 2 minutes.
Now add the remaining half of the liquid and again beat for 1-2 minutes or the batter looks smooth. This 2 step mixing will give your cake a very grainy texture and loaded moisture.
Before transferring the batter into mould, run the spatula from below the bowl to upper side .. just to mix any lumps remaining if.
Now transfer the batter into the greased mould and place it in oven.
Bake at 175°C for 20 minutes.
After first 20 minutes is done of baking, just rotated the mould and bake for another 20 minutes at 150°C.
Check with tester or toothpick for doneness.
Once done, remove the cake from the oven and let cool on the wire-rack.
Now prepare your BUTTER-RUM SAUCE.
Take all the ingredients of the sauce listed above in a saucepan. Cook for few minutes or until the sugar dissolves.
As the cake has cooled down completely, make 20-25 holes all over on a cake from the top side which means the base of the cake. Now pour half of the sauce on it and let the cake absorb the sauce for 10 minutes.
Now invert the cake on the plate and pour the remaining sauce.
Wait for 10 minutes and then slice and enjoy 😋.
If want to store in refrigerator, always keep it covered.
What I experienced.. the cake was getting more tastier day by day after storing.
So if possible, bake in advance for your special parties🥳.
KEEP COOKING 👍🏻