Puerto Rican Rum cake with strawberry glaze mmmmmmmm Recipe in comments Baking from www.reddit.com
Description
Puerto Rican rum cake is a delicious and decadent dessert that is perfect for any special occasion. The cake is made with a rich and moist yellow cake, infused with a sweet and boozy rum syrup, and topped with a creamy and fluffy whipped cream frosting. This cake is a staple in Puerto Rican cuisine and is enjoyed by many both on the island and abroad.
Prep Time
The prep time for this cake is approximately 30 minutes.
Cook Time
The cook time for this cake is approximately 40-45 minutes.
Ingredients
For the cake: - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, at room temperature - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup whole milk For the rum syrup: - 1 cup granulated sugar - 1 cup water - 1/2 cup dark rum For the whipped cream frosting: - 2 cups heavy whipping cream - 1/4 cup confectioners’ sugar - 1 teaspoon vanilla extract
1. Preheat the oven to 350°F (180°C). 2. Grease and flour two 9-inch round cake pans. 3. In a medium mixing bowl, whisk together the flour, baking powder, and salt. 4. In a large mixing bowl, cream together the butter and sugar until light and fluffy. 5. Beat in the eggs one at a time, followed by the vanilla extract. 6. Gradually add in the dry ingredients, alternating with the milk, until the batter is smooth and well combined. 7. Divide the batter evenly between the prepared cake pans and bake for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 8. While the cakes are baking, prepare the rum syrup. In a saucepan, combine the sugar and water and bring to a boil over medium-high heat. 9. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. 10. Remove the pan from the heat and stir in the rum. 11. Once the cakes are done baking, remove them from the oven and allow them to cool in the pans for 10 minutes. 12. Remove the cakes from the pans and place them on a cooling rack. 13. Using a skewer, poke holes all over the surface of the cakes. 14. Brush the rum syrup generously over the cakes, allowing it to soak in completely. 15. To make the whipped cream frosting, whip the heavy cream, confectioners’ sugar, and vanilla extract together in a large mixing bowl until stiff peaks form. 16. Place one cake layer on a serving plate and spread a layer of whipped cream frosting on top. 17. Place the second cake layer on top and spread another layer of whipped cream frosting over the entire cake. 18. Decorate the cake as desired and chill in the refrigerator until ready to serve.
Notes
- Make sure to poke enough holes in the cake so that the rum syrup can fully soak in. - Use a dark rum for a richer and more complex flavor. - Chill the cake before serving to allow the flavors to meld together.
- To make the cake even more decadent, add in a tablespoon of dark cocoa powder to the batter. - If you don’t have dark rum on hand, you can use spiced rum or even bourbon for a different flavor profile. - For an extra boozy cake, brush on an additional layer of rum syrup after the cake has been frosted.
Share
Post a Comment
for "Puerto Rican Rum Cake Recipe From Scratch"
Post a Comment for "Puerto Rican Rum Cake Recipe From Scratch"