So, the year ends today and it has been quite a stormy year, so I decided to bake this luscious and decadent rum cake. The original recipe I found in a magazine, adapted it to my culinary specs (it means I used what I had in hand) and the cake is patiently waiting to be eaten tonight.
The year has been a great year, where I started this unfancy blog (autocorrect wants to change unfancy to unfunny...ha!) which after 5 months has already a good group of unidentified visitors. The blog started as an idea to share my cooking experiences in Spanish and English...which resulted in a bigger task than I though. After great consideration I decided to drop the Spanish one. With now three blogs, a job and a full time wife...life is busy.
I have also discovered that the one and only son is becoming independent so Christmas and New Year, for the first time...we are on our own. Due to that shocking event, the current wife and I decided to spend Christmas in San Francisco and New Year's here at home. Go figure.
A year of great things where I discover that I kind of like my only cousin who visited us (an annoying experience on its own), that rediscovering life only with the wife which has been more satisfying than I expected. She is a curios being, full of happiness and...full of food. Her fault.
So, here I am... the year ahead is predicted to be a great year, or at least that is what I predict. Like they say in my native land: Feliz Año Nuevo!
Dark and Stormy Rum Cake with Lime Glaze
Cooking Time: 90 Minutes Yields 16 servings
2 tsp Baking Powder
1/2 tsp Kosher salt
1/4 tsp Baking soda
2 tsp Ground ginger
1/2 tsp Cinnamon
1/2 tsp All spice
1/2 Cup Crystalized ginger chopped
1/2 Cup Molasses
1/2 Cup Dark rum
1 1/4 Cup Room temperature Butter
1/4 Cup Brown sugar
3 Large eggs, room temperature
2 Egg Yolks -from large eggs-
LIME GLAZE -recipe below-
Lime Glaze Recipe
1 Cup Sifted Icing Sugar
1 tsp Dark rum
1 tsp Coconut oil *
3 tsp Lemon juice
1/2 tsp Lime zest
1 1/2 tsp Coconut milk or whole milk -I use regular milk-
* Coconut Oil: I wish I had all the necessary ingredients for all recipes I do but due to limitations in budget and kitchen space… sometimes I resource to some allowable substitutions. Coconut oil is one of those ingredients (along with avocado oil, chestnut oil, etc). For what I understand, coconut oil is used as a thickener, so I used butter instead… knowing that butter will add another flavor to the icing, but who doesn’t like butter?
1. Preheat oven to 350˚F and grease and flour a 2.5 L Blunt cake mold making sure that we cover every inch of the mold. Tap excess flour and set aside.
2. In a medium bowl we are going to mix all dry ingredients BUT the brown sugar. Reserve.
3. On a different bowl mix the dark molasses, the rum and the crystallized (and previously chopped) ginger. Mix well and then cover with plastic wrap and reserve.
5. Now we are going to cream the butter: in a mixer bowl combine the brown sugar and the room temperature butter (of course using the mixer…) until we get a light yellow cream (it must be light color).
6. Add, one at the time, the eggs and keep mixing. Now add the egg yolks and continue mixing for another good 3 minutes so we end with a nice, soft mix. Keep scraping down the mix so we make sure that all is combined and we have no waste.
7. Now, let’s incorporate the dry ingredients mix and the molasses-rum mix: mix first 1/4 of the dry and wet mix alternately, then the second, third and fourth quarters until we have only our final and fabulous scented mix.
8. Pour the mix into the buttered blunt pan and firmly tap it on the work surface to get rid of air pockets and to make sure that all corners of our mold are filled.
9. Bake for around 45 minutes until you get a dry wooden skewer when inserting it in three different parts of the cake. You will know that is almost ready when the top has raised and has already started to crack open.
10. Remove and allow it to cool down on a wire rack for at least 1 1/2 hours (don’t be impatient!). While you wait, let’s do the icing.
1. In a medium bowl sift the icing sugar and add first the rum, then the coconut oil (I used room temperature butter instead), the lemon juice and the lemon zest. Start stirring. At first the mix is going to be heavy and hard to manage. Add a bit of the milk to get it less dense. If you have finished all the milk and the mix is still dry, then add lemon juice bit by bit until achieving the right consistency (which is semi-liquid and semi dense…when it “clings” on a spoon and drips slowly).
PUTTING IT TOGETHER:
Unmold the cake which should come out easily (if you buttered and floured it correctly) and slowly and carefully distribute the icing mix to decorate (artistic direction not included in this recipe…sorry)