Everyone loves a delicious, mouth-watering and buttery rum cake but do you know where it came from? Most people think rum cake has English origins, which is quite right. It is believed that the Caribbean rum cake originated as the British in the 18th century. Their cake recipe was so loved by the Caribbean chefs that they adopted it and added a few local ingredients which in this case is rum.
From Trinidad to Jamaica to Guyana to Barbados and St. Kilts. Booze soaked Christmas cake!
Here is a step-by-step recipe of a delicious rum cake.
From A. Tara in Trinidad
Number of Servings: 6-8
Preparation Time: 20 minutes
Cook Time: 65 minutes
Total Time: 85 minutes
1 ½ cup all-purpose flour
1 cup sugar
¼ cup butter, unsalted
¼ cup vegetable oil
2 eggs, large
1 ¼ tsp baking powder
1 tsp vanilla extract
1/4 cup buttermilk
1/3 cup rum, aged, more if needed.
½ tsp salt
For Rum Sauce:
2 tbsp butter, unsalted
2 tbsp sugar
2 tbsp brown sugar, light
2 tbsp rum, aged
2 tbsp whipped cream
A pinch salt
Step 1: In a bowl, add flour, baking powder and salt and mix well.
Step 2: In an electric mixer bowl, add sugar and butter and mix well on medium speed for 5 minutes.
Step 3: Add eggs into the bowl, one at a time and vanilla and continue to mix at medium speed. Eggs must be whipped before the batter goes in
Step 4: Reduce the speed of the mixture and add half flour mixture.
Step 5: Add rum and more if you wish and then buttermilk as the mixer continues to mix the batter.
Step 6: Add the remaining dry ingredients and let the mixer combine everything.
Step 7: Grease a Bundt pan and pour the batter into it.
Step 8: Place the pan in a preheated oven at 325 degrees F and bake the batter for 60 to 65 minutes.
Step 9: Meanwhile, place a saucepan on medium heat and add butter.
Step 10: Once the butter is melted, add sugar, brown sugar, rum, cream and salt and stir until the mixture starts to boil.
Step 11: Pour the mixture into a cup and let it cool.
Step 12: Once the cake is ready, take it out of the oven and let it cool.
Step 13: Invert the cake into a cooling rack and pour the prepared sauce over the cake as a glaze.