Rum Cake
Baking and Desserts • European
Description
Enjoy your meal!!!
Ingredients
- Butter 10 oz
- Sugar 20 oz
- Dark rum 0 fl oz
- Vegetable Oil 5 fl oz
- Farm fresh eggs 4 pieces
- Egg white 2 pieces
- Wheat Flour 10 oz
- Ground Almonds 0 oz
- Kefir 5 fl oz
- Heavy cream 5 fl oz
- Vanilla extract 1 teaspoon
- Baking Powder 1 teaspoon
- Salt 1 teaspoon
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Beat the room temperature butter for 5 minutes until fluffy. Add sugar and continue to beat until light in color. While beating, add rum, vegetable oil, and vanilla extract (it’s best to add any flavorings to the oil to preserve their aroma).
Step 2
Add the eggs and mix everything thoroughly.
Step 3
In a separate bowl, sift the flour, baking powder, salt, and almond flour. Mix everything well with a whisk.
Step 4
Add half of the flour to the butter mixture and mix. Add half of the kefir and mix. Then add the remaining half of the flour and kefir. Mix everything well until smooth.
Step 5
Whip the cream until thick. Gently fold it into the batter with a wooden spatula.
Step 6
Grease a bundt pan with oil and dust it with flour. Fill the pan with the batter.
Step 7
Place the cake in a preheated oven at 345°F. Bake for 45–60 minutes.
Step 8
Once baked, place the cake in the pan on a rack and let it cool for 10–15 minutes.
Step 9
Meanwhile, prepare the syrup for soaking the cake. You will need 1/3 cup of water and sugar, and 1 tablespoon of rum. Cook the syrup by heating the water, dissolving the sugar in it, and boiling for a few minutes. Let it cool and add the rum.
Step 10
Using a brush, soak the still-warm cake with the syrup — apply a layer of syrup, wait a bit for it to soak in, and then apply more, and so on.
Step 11
For the glaze: 1 cup (120 grams) of powdered sugar, 2–3 tablespoons of heavy cream (35%). Mix all ingredients until smooth and homogenous.
Step 12
Drizzle the cooled cake with the glaze and sprinkle with almond flakes.
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