Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup orange juice
- 2 tablespoons orange zest
- 1/4 cup dark rum
- 1/4 cup powdered sugar
Special Equipment Needed:
- 9x13 inch baking pan
- Stand mixer or hand mixer
- Small bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x13 inch baking pan with butter or non-stick cooking spray.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a stand mixer or with a hand mixer, cream together the butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the orange juice and orange zest and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
10. Once cooled, sprinkle the top of the cake with the powdered sugar and dark rum.
11. Cut into slices and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12 slices
Nutritional Information (per serving):
Calories: 250
Fat: 9g
Carbohydrates: 36g
Protein: 3g
Substitutions for Ingredients
- Butter: Can be substituted with vegan butter or coconut oil
- Orange juice: Can be substituted with pineapple juice
- Orange zest: Can be substituted with lemon zest
- Dark rum: Can be substituted with white rum
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture
- Add 1/2 cup of shredded coconut to the batter for a tropical flavor
- Add 1/2 cup of raisins or dried cranberries to the batter for a sweet flavor
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Use freshly squeezed orange juice for the best flavor
- Let the cake cool completely before adding the rum and powdered sugar
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream
- Serve with a scoop of vanilla ice cream
- Dust with powdered sugar before serving
Garnishes:
- Chopped walnuts
- Chopped pecans
- Shredded coconut
- Whipped cream
Pairings:
- Vanilla ice cream
- Fresh fruit
- Caramel sauce
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Soup
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of orange juice to the batter
- If the cake is too moist, bake for an additional 5 minutes
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Make sure the eggs are at room temperature before adding to the batter
Food History:
Rum cakes have been around for centuries, with the earliest recipes dating back to the 1700s. The addition of orange juice and zest to this recipe gives it a unique and delicious flavor.
Flavor Profiles:
This cake has a sweet and tangy flavor from the orange juice and zest, and a subtle hint of rum.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A