Rum Cake
TLDRJoin John Kanell from Preppy Kitchen as he guides you through the process of creating a delectable homemade rum cake. This buttery, melt-in-your-mouth dessert is flavored with dark rum and topped with a butter-rum sauce. The recipe begins with sifting together dry ingredients, followed by the incorporation of room temperature butter, oil, sugar, eggs, vanilla, and of course, the signature dark rum. The cake is then baked at a lower temperature to achieve a golden exterior while remaining tender within. Once cooled, the cake is drenched with a luscious golden rum syrup, ensuring each bite is packed with flavor. This delightful treat is perfect for sharing with family and friends, and is sure to be a hit at any gathering.
Takeaways
- 😋 Homemade rum cake recipe demonstrated by John Kanell on Preppy Kitchen.
- 🍰 The cake is described as buttery, melt-in-your-mouth amazingness, flavored with dark rum, and topped with a butter-rum sauce.
- 🥄 Ingredients include all-purpose flour, salt, baking powder, unsalted butter, granulated sugar, vegetable oil, eggs, vanilla extract, dark rum, and buttermilk.
- 🎂 Preparation involves creaming butter and sugar, incorporating eggs, adding vanilla extract, dark rum, buttermilk, and folding in dry ingredients.
- 🍹 A rum sauce is optional but recommended, made with butter, granulated sugar, brown sugar, cream, and dark rum, boiled to a thick, silky texture.
- 🕒 Baking time is approximately 65 minutes at 325°F until a skewer comes out clean from the center of the cake.
- 👨🍳 Recipe suggests using a baking spray for the bundt pan for easy release of the cake.
- 🍽️ The cake is cooled, inverted, and drizzled with rum sauce, ensuring it penetrates the cake.
- 👍 Viewers are encouraged to like, subscribe, and check out the easy cake playlist for more recipes.
- 👨🍳 John Kanell expresses excitement and enjoyment throughout the demonstration, emphasizing the deliciousness of the cake.
Q & A
What is the main flavoring ingredient used in the homemade rum cake recipe?
-The main flavoring ingredient used in the homemade rum cake recipe is dark rum.
What is the purpose of adding butter and oil to the cake batter?
-The butter adds an amazing taste to the cake, while the oil helps to keep the cake delicate and tender even after being refrigerated.
How much all-purpose flour is needed for the recipe?
-Three cups or 360 grams of all-purpose flour is needed for the recipe.
What is the significance of sifting the dry ingredients together at the beginning of the recipe?
-Sifting the dry ingredients together helps to remove any lumps and ensures that the ingredients are well combined, leading to a smoother and more consistent cake texture.
How many eggs should be used in the cake batter, and what is their ideal temperature?
-Three large, room-temperature eggs should be used in the cake batter.
What is the role of buttermilk in the cake recipe?
-Buttermilk adds a bit of acidity to the cake, which contributes to its tender and delicious texture.
How long and at what temperature should the rum cake be baked?
-The rum cake should be baked at 325 degrees Fahrenheit for about 65 minutes or until a skewer comes out clean in the center.
What is the process for preparing the bundt pan for the cake batter?
-The bundt pan should be prepared by using a baking spray to coat every nook and cranny, ensuring that nothing sticks to the pan during baking.
How long should the cake cool before being removed from the pan and drizzled with the rum sauce?
-The cake should cool for about 10 to 15 minutes in the pan before being removed, inverted onto a wire rack, and allowed to cool completely before being drizzled with the rum sauce.
What is the purpose of the butter-rum sauce served with the cake?
-The butter-rum sauce enhances the flavor of the cake, adding a luscious golden syrup that penetrates the cake, creating a rich and delightful taste experience.
What is the final step in preparing the cake for serving?
-The final step in preparing the cake for serving is to spoon on half of the cooled butter-rum sauce, allowing it to penetrate the cake, and then brushing the entire cake with the remaining sauce before serving.
Outlines
🍰 Preparing the Rum Cake Batter
In this paragraph, the video script outlines the process of preparing the batter for a homemade rum cake. The host, John Kanell, from Preppy Kitchen, begins by sifting together the dry ingredients, which include three cups of all-purpose flour, one teaspoon of salt, and one and a half teaspoons of baking powder. The script then moves on to the wet ingredients, instructing the viewer to cream together 113 grams of unsalted butter, two cups of granulated sugar, and half a cup of vegetable oil. The process continues with the addition of three large, room-temperature eggs, one at a time, followed by two teaspoons of vanilla extract, three quarters of a cup of dark rum, and half a cup of buttermilk. The mixture is combined on low speed, alternating between the dry ingredients, buttermilk, and rum. The final batter is then poured into a prepared bundt dish, ensuring there are no air bubbles for an even bake. The cake is baked at 325 degrees Fahrenheit for approximately 65 minutes or until a skewer comes out clean when inserted into the center.
🍫 Creating the Butter-Rum Sauce and Finishing Touches
This paragraph details the creation of the butter-rum sauce and the final steps in completing the rum cake. The sauce is made by melting a quarter cup of butter, then adding a quarter teaspoon of salt, a quarter cup each of granulated sugar and packed brown sugar. The mixture is brought to a boil and left to reduce for four to five minutes, thickening and developing a rich flavor while some of the alcohol burns off. Once the sauce has cooled, it is drizzled over the cooled cake. The script emphasizes the importance of both the cake and the sauce being at room temperature before combining to avoid a gummy texture. The cake is then inverted onto a wire rack to cool completely. After cooling, half of the rum sauce is drizzled onto the cake, with the remainder served alongside the slices. The host suggests brushing the entire cake with the sauce for an attractive, glossy finish. The video concludes with the host encouraging viewers to try the recipe and explore more easy cake recipes in a dedicated playlist.
Mindmap
Keywords
💡Homemade Rum Cake
💡Butter-Rum Sauce
💡Sifting Dry Ingredients
💡Room Temperature Ingredients
💡Creaming Butter and Sugar
💡Bundt Pan
💡Baking Temperature and Time
💡Rum
💡Butter Rum Sauce Reduction
💡Cooling and Drizzling
💡Inverted Cooling
Highlights
Homemade rum cake is a buttery, melt-in-your-mouth dessert flavored with dark rum and topped with a butter-rum sauce.
The recipe is taught by John Kanell from Preppy Kitchen, known for delicious homemade dishes.
Sift together dry ingredients, starting with three cups or 360 grams of all-purpose flour.
Add one teaspoon of salt and one and a half teaspoons of baking powder to the dry ingredients.
Use room temperature butter and oil for the cake batter, with oil keeping the cake delicate and tender even after refrigeration.
Combine 113 grams or half a cup of unsalted butter, two cups or 400 grams of granulated sugar, and 120 mL of vegetable oil in a stand mixer.
Add three large, room-temperature eggs to the mixer one at a time while it's mixing.
Add two teaspoons or 10 mL of vanilla and three quarters of a cup of dark rum to the batter.
Include half a cup or 120 mL of buttermilk in the batter for acidity and tenderness.
Alternate adding the dry mixture, buttermilk, and rum to the batter on low speed.
Pour the batter into a prepared bundt dish, ensuring no bubbles for an even bake.
Bake the cake at 325 Fahrenheit for about 65 minutes or until a skewer comes out clean.
Make a delicious rum sauce with butter, sugar, cream, and dark rum while the cake bakes.
Let the cake cool completely before drizzling and drenching it with the rum sauce.
The final rum cake is glittering, glossy, and dark, with a melt-in-your-mouth texture and a nice crisp edge.
For an even more flavorful experience, brush the entire cake with the rum sauce.