Rum Cake

Rum Cake Recipe from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Rum cake is a delicious and moist dessert that is perfect for special occasions or just as a sweet treat. The combination of rum, lime, and coconut cream creates a unique and tropical flavor that is sure to impress your guests. This recipe is easy to make and will quickly become a favorite in your household.

History

Rum cake has Caribbean origins and is a popular dessert in many tropical regions. The addition of rum to the cake batter gives it a rich and boozy flavor that sets it apart from traditional cakes. The coconut cream sauce adds a creamy and decadent touch that complements the rum cake perfectly.

Ingredients

9 tbsp butter
2 tbsp flour, plus
1.5 cup flour
1 cup sugar
4 eggs
0.25 cup dark rum
3 tbsp strained fresh lime juice
1 tsp lime zest (finely grated lime rind)
0.5 cup yellow cornmeal
2 tsp double-acting baking powder

Coconut cream sauce

0.75 cup sugar
1 cup water
2 cup coconut cream
6 egg yolks
2 tbsp light rum
1 tsp vanilla

How to prepare

Preheat the oven to 350°F (177°C).
Using a pastry brush, spread 1 tbsp of butter evenly over the bottom and sides of an 8-inch spring-form cake pan.
Sprinkle 2 tbsp of flour evenly into the pan.
Remove any excess flour.
In a deep bowl, cream the remaining butter with the sugar until the mixture is light and fluffy.
Beat in the eggs one at a time.
Add rum, lime juice, and zest.
Continue beating until the batter is smooth.
Combine the remaining flour, cornmeal, and baking powder, adding about 0.5 cup at a time and beating well after each addition.
Pour the batter into the floured pan.
Bake in the middle of the oven for approximately 1 hour or until a toothpick comes out clean.
Allow the cake to cool completely, then remove it from the pan.
The cake is traditionally served with Coconut Cream Sauce.

Coconut Cream Sauce

In a 2-3 qt (2.84 liter) pot, combine the sugar and water.
Bring the mixture to a boil over moderate heat, stirring only until the sugar dissolves.
Increase the heat and cook the mixture briskly, uncovered and undisturbed, until the syrup reaches 230°F (110°C) on a candy thermometer or forms a soft ball when dropped into cold water.
Remove the pan from the heat to cool slightly.
While stirring constantly, pour the coconut cream into the syrup in a thin, slow stream.
Beat the egg yolks until they are well blended.
Stir about 0.25 cup of the hot syrup mixture into the yolks, then beat the mixture back into the remaining syrup.
Return the pan to low heat and stir for 4-5 minutes, until the sauce has the consistency of heavy cream.
Off the heat, stir in the vanilla and rum.
Cover the sauce tightly and refrigerate it for at least 2 hours, or until thoroughly chilled.
Serve the sauce with the rum cake.

Variations

Add chopped nuts or dried fruit to the cake batter for added texture and flavor.
Substitute the rum with bourbon or whiskey for a different twist on the classic recipe.
Use lemon or orange zest instead of lime for a citrusy variation.

Cooking Tips & Tricks

Make sure to cream the butter and sugar until light and fluffy to ensure a tender and moist cake.

- Be sure to beat in the eggs one at a time to incorporate air into the batter and prevent a dense cake.

- Use fresh lime juice and zest for a bright and citrusy flavor in the cake.

- Allow the cake to cool completely before removing it from the pan to prevent it from falling apart.

- The Coconut Cream Sauce can be made ahead of time and stored in the refrigerator until ready to serve.

Serving Suggestions

Serve the rum cake warm with a generous drizzle of Coconut Cream Sauce on top.

- Garnish with fresh lime slices and shredded coconut for a tropical touch.

- Pair with a scoop of vanilla ice cream for a delicious contrast of flavors and textures.

Cooking Techniques

Creaming the butter and sugar until light and fluffy is essential for a tender and moist cake.

- Beating in the eggs one at a time ensures a smooth and well-incorporated batter.

- Folding in the dry ingredients gently to prevent overmixing and a tough cake.

Ingredient Substitutions

You can use all-purpose flour instead of cornmeal for a more traditional rum cake.

- Substitute coconut cream with heavy cream or milk for a lighter sauce.

- Use lemon juice instead of lime for a slightly different citrus flavor.

Make Ahead Tips

The Coconut Cream Sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

- The rum cake can be baked in advance and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve the rum cake on a decorative platter with a dusting of powdered sugar for an elegant presentation. - Arrange fresh berries or tropical fruits around the cake for a colorful and festive display. - Top each slice of cake with a dollop of whipped cream and a sprinkle of toasted coconut for a decadent finish.

Pairing Recommendations

Pair the rum cake with a cup of hot coffee or tea for a cozy and comforting dessert.

- Serve with a glass of rum or a tropical cocktail for a boozy and indulgent treat.

- Enjoy with a scoop of coconut or vanilla ice cream for a refreshing and creamy accompaniment.

Storage and Reheating Instructions

Store any leftover rum cake in an airtight container at room temperature for up to 3 days.

- The Coconut Cream Sauce can be stored in the refrigerator for up to 3 days.

- To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

- 350 calories per serving

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 1g

- Sugars: 26g

Fats

- Total Fat: 17g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 4%

- Calcium: 6%

- Iron: 8%

Alergens

Contains eggs, dairy, and gluten

Summary

This rum cake is a decadent dessert that is high in carbohydrates and fats, making it a rich and indulgent treat. It is also a good source of protein and contains some essential vitamins and minerals.

Summary

Rum cake is a delicious and indulgent dessert that is perfect for special occasions or just as a sweet treat. The combination of rum, lime, and coconut cream creates a unique and tropical flavor that is sure to impress your guests. This recipe is easy to make and will quickly become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I first learned how to make my famous Rum Cake. I remember it like it was yesterday, the sweet aroma of rum and sugar filling the air as I mixed the batter together.

It all started on a warm summer day, when I was visiting my great-aunt Matilda in her cozy little cottage by the sea. Aunt Matilda was known for her delicious baking, and I had always admired her skill in the kitchen. As soon as I walked through the door, I could smell something wonderful baking in the oven.

"Ah, you've arrived just in time, dear," Aunt Matilda said with a twinkle in her eye. "I'm making my famous Rum Cake today, and I could use an extra pair of hands."

I eagerly agreed to help, excited to learn the secret behind her delectable dessert. Aunt Matilda handed me a worn recipe card, yellowed with age and covered in splatters of flour and sugar. As I read through the ingredients and instructions, I could feel my mouth watering in anticipation.

"First, we need to cream together the butter and sugar," Aunt Matilda instructed, guiding me through each step with patience and care. "Then we'll add the eggs, flour, and a generous splash of rum to give it that special kick."

As we worked together, mixing and measuring, I listened intently as Aunt Matilda shared stories of how she had learned to make Rum Cake from her own mother, who had passed down the recipe through the generations. She spoke of the joy of baking for loved ones, of the memories created around a slice of cake shared with family and friends.

Finally, the cake was ready to bake, its golden batter glistening in the sunlight streaming through the window. As we placed it in the oven to cook, Aunt Matilda leaned in close and whispered, "Remember, dear, the secret ingredient is love. Always bake with love in your heart, and your creations will be truly special."

I watched in awe as the cake rose and browned, filling the cottage with a tantalizing aroma that made my stomach growl with hunger. When it was finally done, Aunt Matilda pulled it from the oven and set it on the counter to cool. She sliced a generous piece for each of us to enjoy, the moist crumb and rich flavor melting on our tongues.

From that day on, I was hooked. I begged Aunt Matilda to teach me everything she knew about baking, soaking up her wisdom like a sponge. I practiced making Rum Cake over and over again, experimenting with different variations and techniques until I had perfected my own version of the recipe.

Over the years, I have shared my Rum Cake with countless friends and family members, bringing joy and warmth to every gathering. Each time I take a bite, I am transported back to that sunny day in Aunt Matilda's cottage, surrounded by love and laughter.

Now, as I pass down the recipe to my own grandchildren, I hope they will carry on the tradition of baking with love and creating memories that will last a lifetime. And who knows, maybe one day they'll have a smile on their face as they remember the day they learned to make Rum Cake from their dear old grandmother.