Keyk Time Puerto Rican Rum Cake with Salted Vanilla... from keyk-time.tumblr.com
Description
Puerto Rican Rum Cake is a traditional dessert that is enjoyed during the holidays and special occasions. This cake is a rich and moist vanilla cake that is soaked in a delicious rum syrup, making it an irresistible treat. It is typically served with whipped cream or ice cream and is a crowd-pleaser that is sure to impress your guests.
Prep Time
The prep time for this cake is approximately 30 minutes.
Cook Time
The cook time for this cake is approximately 45 minutes.
Ingredients
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
For the Rum Syrup:
1 cup granulated sugar
1 cup water
1/2 cup rum
Equipment
9-inch bundt pan
Large mixing bowl
Electric mixer
Small saucepan
Method
1. Preheat the oven to 350°F. 2. Grease a 9-inch bundt pan with butter or cooking spray. 3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 4. Add the butter and mix with an electric mixer on medium speed until the mixture is crumbly. 5. Add the eggs, milk, and vanilla, and mix until the batter is smooth. 6. Pour the batter into the prepared bundt pan and smooth the top with a spatula. 7. Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. 8. While the cake is baking, make the rum syrup. In a small saucepan, combine the sugar and water and bring to a boil over medium heat, stirring occasionally. 9. Remove the saucepan from the heat and stir in the rum. 10. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack. 11. Using a skewer or toothpick, poke holes all over the cake. 12. Pour the rum syrup over the cake, letting it soak in completely. 13. Let the cake cool completely before serving.
Notes
This cake can be made a day in advance and stored in an airtight container at room temperature. It can also be frozen for up to 3 months.
- Make sure the butter and eggs are at room temperature before starting the recipe. - Use a skewer or toothpick to poke holes all over the cake so that the rum syrup can soak in properly. - For a non-alcoholic version of this cake, replace the rum with 1/2 cup of water and 1 teaspoon of vanilla extract in the syrup.
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