Cakes, in all its many and delectable varieties, need to not only taste excellent, but also look the part. Decorated rum cakes appear as wonderful as they taste when they are released from the ring mould, and it’s true that we eat with our eyes first. The rum flavour in rum cake comes from an extract rather than actual rum. For those weekend dinner parties where you want to wow your guests, this is a must-have.
Rum cake tips
To keep the recipe as light as possible, the ingredients should be carefully folded in rather than whisked. This is especially crucial when folding in the beaten egg whites. Although there is not a lot of rum in the cake itself, it may be readily enhanced with a rum-flavored glaze or sauce. You may make a lovely treat by greasing a ring mould and then eating the finished product. Use a heavy coating of castor sugar or a straightforward glaze.
A beautiful dessert is a great idea for after a formal dinner when you have guests around. We can attest that rum cake lives up to its name in terms of deliciousness.
Rum cake recipe
Course: Dessert
Cuisine: Global
Difficulty: Easy
Servings: servings
Prep time: 20 minutes
Baking Time: 30 minutes
Total time: 50 minutes
Ingredients
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125 g butter
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75 g flour
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125 g castor sugar
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1 tsp baking powder
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2 eggs, separated
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25 g white breadcrumbs
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50 g ground almonds
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1 tsp rum essence
Method
- Cream butter and sugar until light and fluffy.
- Add 2 beaten egg yolks one by one while mixing.
- Mix in ground almonds and sift in the rest of the dry ingredients and fold in lightly.
- Stir-in the rum essence and fold in egg whites beaten to stiff peaks.
- Bake in a prepared ring pan for 30 minutes in a 180°C oven.