Origin and Region: Rum Cake with Butter Rum Glaze is a popular dessert believed to have originated in the Caribbean, where rum production has a long history. However, it has gained popularity worldwide and is enjoyed in various regions where rum is prevalent, including the Caribbean, Latin America, and parts of North America.
Introduction:
Rum Cake with Butter Rum Glaze is a decadent and moist cake infused with the rich flavor of rum. This indulgent dessert is perfect for special occasions, holidays, or any time you want to treat yourself to a delightful sweet treat.
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup rum (dark or golden rum works well)
For the Butter Rum Glaze:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup rum
Optional Toppings and Tips:
- Garnish the cake with a sprinkle of powdered sugar or chopped nuts for added texture and presentation.
- Serve slices of rum cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- For a non-alcoholic version, you can substitute rum extract or omit the rum altogether and increase the amount of milk in the cake batter.
Instructions:
- Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
- Stir in the rum until well combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the butter rum glaze. In a saucepan, combine the butter, water, and granulated sugar. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved.
- Remove the saucepan from the heat and stir in the rum.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
- Invert the cake onto a serving platter and poke holes in the top with a skewer or toothpick.
- Pour the warm butter rum glaze over the warm cake, allowing it to soak in.
- Let the cake cool completely before slicing and serving.
Description:
Rum Cake with Butter Rum Glaze is a rich and decadent dessert that combines the warm flavors of rum with the sweetness of buttery glaze. The moist and tender cake has a delicate crumb, making it a perfect treat for any occasion.
Nutritional Information:
Note: Nutritional information may vary depending on specific ingredients and serving sizes.
For the Cake (per serving):
- Calories: 350-400 kcal
- Protein: 4-6 grams
- Carbohydrates: 40-50 grams
- Fat: 18-22 grams
- Fiber: 1-2 grams
- Sugar: 25-30 grams
For the Glaze (per serving):
- Calories: 80-100 kcal
- Protein: 0 grams
- Carbohydrates: 15-20 grams
- Fat: 4-6 grams
- Fiber: 0 grams
- Sugar: 15-20 grams
Conclusion and Recommendation:
Rum Cake with Butter Rum Glaze is a delightful dessert that’s perfect for indulging your sweet tooth. Whether you’re celebrating a special occasion or simply craving something rich and delicious, this cake is sure to satisfy. Enjoy it with a cup of coffee or tea for a delightful treat that’s sure to impress!