Rum Cake
10 servings
80 minutes
Rum cake is an elegant treat with a rich history rooted in European baking traditions. Its delicate, airy texture combines with deep caramel notes and a subtle aroma of rum, creating exquisite pleasure. Butter adds softness, while almond flour contributes a light nutty hint. The recipe's highlight is the rum syrup soak that enhances moisture and reveals flavor. This cake is perfect for cozy evenings with a cup of fragrant tea or as a dessert for festive tables. The glaze delicately covering the surface gives it a noble appearance, while almond shavings complement the texture. Rum cake is not just baked goods; it's a true work of art where traditions and refined taste merge.
1
Beat the room temperature butter for 5 minutes until fluffy. Add sugar and continue beating until white. While beating, add rum, vegetable oil, and vanilla extract (it's better to add flavorings to the butter to preserve their aroma).
- Butter: 270 g
- Sugar: 550 g
- Dark rum: 60 ml
- Vegetable oil: 80 ml
- Vanilla extract: 1 teaspoon
2
Add the eggs and mix everything thoroughly.
- Chicken egg: 4 pieces
- Egg yolk: 2 pieces
3
In a separate bowl, sift the flour, baking powder, salt, and almond flour. Mix everything well with a whisk.
- Wheat flour: 300 g
- Baking powder (raising agent): 1 teaspoon
- Salt: 1 teaspoon
- Ground almonds: 50 g
4
Add half of the flour to the creamy mixture and knead. Add half of the kefir and knead. Again, add half of the flour and half of the kefir. Mix everything well until homogeneous.
- Wheat flour: 300 g
- Kefir: 120 ml
- Wheat flour: 300 g
- Kefir: 120 ml
5
Whip the cream until thick, then gently fold it into the batter with a wooden spatula.
- Heavy cream 35% fat: 120 ml
6
Grease the muffin pan (with a hole in the middle) with butter and dust with flour. Fill the pan with batter.
- Butter: 270 g
- Wheat flour: 300 g
7
Place our cake in a preheated oven at 175 degrees. Bake for 45–60 minutes.
8
Place the ready cake in the mold on a rack and let it cool for 10-15 minutes.
9
At this time, it is necessary to prepare the syrup for soaking the cake. For this, you will need 1/3 water and sugar, 1 tablespoon of rum. We boil the syrup. Heat the water, dissolve the sugar in it, and boil for a few minutes. Cool down and add the rum.
- Sugar: 550 g
- Dark rum: 60 ml
10
Using a brush, we soak the still warm cake — we spread a layer of syrup, wait a bit for it to absorb, spread again, and so on.
- Sugar: 550 g
- Dark rum: 60 ml
11
For the glaze: 1 cup (120 grams) powdered sugar, 2-3 tablespoons of heavy cream (35%). Mix all ingredients until smooth and homogeneous.
- Icing sugar: 120 g
- Heavy cream 35% fat: 120 ml
12
We pour glaze over the cooled cake and sprinkle it with almond flakes.
- Ground almonds: 50 g
