In the seventeenth century the rum cake made its first appearance in America where English settlers introduced the English pudding to a different part of the world. It is thought that the African slaves adapted the recipe and this gradually developed into what we now know as rum cake.
The rum cake is native to the Caribbean, Jamaica in particular and many variations of the rum cake recipe have been passed down from generation to generation. If you want the best rum cake results, most Caribbean residents would agree that you need to bake this juicy and rich cake from scratch and use as much fresh ingredients as possible for the best results.
So here is your own rum cake recipe from scratch – enjoy baking it and then enjoy eating it afterwards! You will need to gather together:
2 cups plus 2 tablespoons softened butter, divided
2-1/4 cups sugar, divided
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
3/4 cup dark rum, divided
1/2 cup banana liqueur, divided
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Preheat oven to 350F. Grease a 10 inch cake tin with butter and then dust it with flour.
Beat 1- 1 ½ cups butter and 1-1 ½ cups sugar until the mixture is light and fluffy (use an electric mixer if you want to save your arm muscles!)
Add eggs, egg yolk and vanilla and beat until the mixture is well blended. Mix in the lemon rind and then gradually add ½ cup of rum ¼ cup of banana liqueur. Beat well – don’t worry if your batter looks curdled at this stage, it’s all part of the process.
In a separate bowl, stir together the flour, salt, baking powder and baking soda. Add this gradually to the batter, alternating with whipped cream and beat continuously.
Pour the batter into the cake tin and bake for 55 to 60 minutes. After this time, remove the tin from the oven and place it on a rack to cool for 15 minutes.
While your cake cools in the tin, melt the remaining butter in a saucepan over a medium-high heat. Stir in ¾ cup sugar, ¼ cup banana liqueur, and ¼ cup rum. Bring to the boil, stirring regularly. Reduce the heat to a medium heat and cook for 8 to 10 minutes or until the syrup has thickened a little. Remove from the heat and cool for 10 minutes.
Using a skewer, pierce the cake multiple times and pour the rum syrup evenly over the surface of the cake. Let it stand for 45 minutes. Remove from the tin and leave on the cooling rack to cool further. Sprinkle with some powdered sugar before serving.
This is a great rum cake recipe from scratch that has a great taste to the final product, the bite into the cake is sweet at first and then the aftertaste is the delicious rum flavour. Be sure to check out Recipe Bridge for other types of Rum Cake Recipes.
Benjamin Christie is the Managing Director of Recipe Bridge, a recipe search engine that contains over 1.7 million recipes for you to find exactly what you're looking for any day of the week."