Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup dark rum
- 1 teaspoon vanilla extract
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mixing well after each addition.
6. Stir in the rum and vanilla extract.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
10. Once the cake is cool, brush it with additional rum for extra flavor.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
325°F (160°C)
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 63g
Protein: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe.
- Regular milk can be used instead of buttermilk, but the cake may not be as tender.
- Light rum can be used instead of dark rum, but the flavor will be different.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture.
- Use a different type of alcohol, such as bourbon or brandy, for a different flavor.
- Top the cake with a glaze or frosting for added sweetness.
Tips and tricks:
- Be sure to cream the butter and sugar together well to ensure a light and fluffy cake.
- Use room temperature ingredients for best results.
- Brushing the cake with additional rum after baking adds extra flavor and moisture.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and dust it with powdered sugar.
Garnishes:
Garnish the cake with fresh fruit or whipped cream.
Pairings:
Serve the cake with coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad would be a nice accompaniment to the cake.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, bake it for an additional 10-15 minutes.
Food safety advice:
Be sure to use fresh ingredients and store the cake properly to prevent foodborne illness.
Food history:
Rum cake is a popular dessert in the Caribbean and Latin America, where rum is a common ingredient in cooking and baking.
Flavor profiles:
This classic rum cake has a rich, buttery flavor with a hint of rum.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Rich, Sweet, Buttery, Rum, Moist, Dense, Rum-Flavored