Rum cake

Αυτό το cake το δοκίμασα σε ένα event στην πρεσβεία του Παναμά και η αλήθεια είναι ότι με ενθουσίασε…! Είναι ένα απλό κέικ με αρκετά αυγά και ένα ελαφρύ σιρόπι από ρούμι. Έλα μου όμως που το δοκίμασα ξετρελάθηκα  αλλά δεν είχα την συνταγή…! Ψάξε απο εδώ από εκεί βρήκα στο ίντερνετ ακριβώς ίδιο με το κέικ που είχα δοκιμάσει. Είναι το γνωστό και ως carribean rum cake..! Enjoy


  • 2 ½ cups cake flour
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 ¾ cups sugar
  • 10 tablespoons unsalted butter, melted
  • ½ cup buttermilk, room temperature
  • ½ cup dark or light rum (not spiced)
  • 3 tablespoons vegetable oil1 tablespoon vanilla extract
  • 6 large egg yolks
  • 3 large egg whites

For sauce:

  • ½ cup butter¼ cup water1 cup white sugar¼ cup rum


Preheat oven to 350°F. Grease a bundt pan with cooking spray, then add a few tablespoons of white sugar to the inside of the pan and gently tap and turn it around until the inside of the pan is coated in sugar. In a large bowl, whisk together flour, baking powder, salt, baking soda, and 1 ½ cups sugar. In a separate bowl, whisk together melted butter, buttermilk, rum, oil, vanilla, and yolks until combined. In another bowl, beat egg whites at medium-high speed until foamy. Blend in the remaining ¼ cup sugar. Beat until stiff peaks form and set aside. Gradually pour butter mixture into flour mixture and mix on medium-low speed until just combined. Fold in the whipped egg whites until no streaks remain. Pour the batter evenly into the bundt pan and bake for 40-50 minutes, until a toothpick inserted in the middle of the cake comes out clean. Transfer to a cooling rack and let it cool for at least 15 minutes.

Make the butter rum sauce: Whisk together the sugar, butter, and water in a medium saucepan. Bring to a boil over medium-high heat and continue to boil for five minutes. Remove from heat and carefully stir in rum.

Once the cake has cooled slightly, poke holes all over its surface with a toothpick or skewer. Pour about half of the butter rum sauce over the cake. Let it rest 5-10 minutes, until the sauce is absorbed. Carefully tip the cake onto a serving platter and drizzle the remaining sauce over the cake. Serve immediately or cover until ready to serve.



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