Sunday, 10 January 2016

045. Yellow Rum Cake recipe

Rum cakes remind me of my childhood, my teenage years attending youth gatherings at church, and on occasion, choir rehearsals on Saturday evenings.

My confirmation godmother loves to bake and cook, and she does it very well! A few examples are her apple pie, and of course, her rum cake. She gave her recipe, which includes yellow cake mix. Pillsbury has them, but alas, we don't have Pillsbury cake mixes anymore, so I had to find a recipe from scratch. 

Since I've always made butter cake, I've used this recipe from Allrecipes as a base, with a bit of tweaking. So, I'll post it here, with the basic steps being credited to the source as provided earlier. To be honest, this rum cake recipe is an amalgamation of two recipes, but it still works together. :)

You'll need: 

For the cake:

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
*1 teaspoon vanilla extract

For the rum glaze, full recipe here:

1 cup sugar
1/2 cup dark rum (If you're in the Philippines, Tanduay will do.)
1/2 cup butter

*Note: I've tweaked things a bit, an added another teaspoon of vanilla, as well as two and a half teaspoons orange flavouring to give the cake a bit of an oomph, and it worked well, as the orange flavouring complemented the rum glaze later on. I also added two drops of yellow food colouring to make it look more yellow.


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan (in this case, though, I used a Bundt pan). Line bottom with parchment or wax paper, or dust lightly with flour.

2. Sift together the flour, salt, and baking powder.

3. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.

4. Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

To make the glaze: To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Enjoy! :)


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