Wednesday, 5 December 2018

Rum cake

This cake has been baked on the special request of a fried who was looking for the recipe of Rum Cake. Now most rum cakes have loads of raisins soaked in rum and then added to the batter. For aa change I tried out this rum drenched boozy cake. And believe me it I really boozy. The strong rum aroma and flavour stays even after the cake has been baked. Usually alcohol evaporates during baking and you are left with a mild aroma. However this boozy cake retained a very very strong rum taste.


1 ¾ cups flour
1 ¾ cups sugar
½ cup milk powder
¼ cup + 2 tbsp cornflour
4 tsp baking powder
½ cup butter at room temperature
½ cup oil
¾ cups milk
¾ cups rum
4 eggs
1 tsp vanilla essence

Preheat the oven at 170 degrees Celsius. Grease and flour a bundt tin.
Sift together flour, milk powder, cornflour and baking powder. Keep aside.
Cream the butter and sugar till light and fluffy. Add the sifted dry ingredients and mix. It will look like a bowl of breadcrumbs. Whisk together oil, milk, eggs, rum and vanilla essence. Add the wet ingredients to the crumbs mixture. Remember the batter will be quite thin. Bake for about 60 minutes.

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