Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup dark rum
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. In a small saucepan, heat the milk until just simmering.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the hot milk and rum, beginning and ending with the dry ingredients. Mix until just combined.
7. Stir in the vanilla extract.
8. Pour half of the batter into the prepared pan. Drizzle half of the caramel sauce over the batter. Add the remaining batter and top with the remaining caramel sauce.
9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 12g
Cholesterol: 110mg
Sodium: 250mg
Carbohydrates: 60g
Fiber: 1g
Sugar: 40g
Protein: 5g
Substitutions for ingredients:
- You can use light rum instead of dark rum.
- You can use a store-bought caramel sauce instead of making your own.
Variations:
- You can add chopped nuts or raisins to the batter.
- You can make a glaze with powdered sugar and rum to drizzle over the cake.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Do not overmix the batter.
- Use a toothpick to check if the cake is done.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for a few seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or drizzle with a glaze.
Garnishes:
You can garnish the cake with whipped cream and caramel sauce.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too wet, try reducing the amount of caramel sauce.
Food safety advice:
Make sure to cook the cake until a toothpick inserted in the center comes out clean.
Food history:
Caramel cake is a classic Southern dessert that has been enjoyed for generations.
Flavor profiles:
This cake has a rich and buttery flavor with a hint of rum and caramel.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
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