Rum Cake/ Rich Rum cake /Nutty Rum Delight
Rum cake made extra gorgeous with Cashews, Almonds, refreshing Orange and heady Cinnamon and Nutmeg flavours! Who can resist such a delicious piece of goodness overload? Well, the flavours just bounce in your mouth one after the other and is delicious enough to have all year round and not just in the festive season. For sneaky eaters, there is nothing more enjoyable than this Rum Cake with Almonds and cashews- and the intense flavours do linger for a long time.
I can only apologize – for delaying this wonderful recipe for so long. This special Rum cake recipe is from a dear friend, Seby, who was generous enough to share his Mom’s treasured recipe with me. He loves baking for his friends and family and this is one of his favourite recipes. Thank you Seby for the amazing recipe. I have made only slight changes to the recipe and am sure you will love the complex flavours.
Usually, Rum cake or plum cakes have long shelf life as the Rum/ Brandy act as preservatives. It is always better to wait for two to three days to taste the Rum cake as it develops awesome flavours. All said, let me warn you in advance- if you have less patience like my hubby and kids, there will be hardly any crumbs left to devour on the third day! So, better cover with a silver foil after baking and keep it away to develop profound flavours.
Wander through my festive collection of cakes which includes Mocha Rum cake, Dates and banana Cake, Black forest cake, Carrot Apple cake, Christmas Plum cake, Dates Carrot Cake, Traditional Christmas Fruit cake, Mahogany cake, Chocolate Orange cake etc. You might also like my tea cakes like Hot milk sponge cake, Orange cake, Butter cake and Vanilla Pound cake. Also check variety Pizzas, Meat roll, Garlic Bread, Sausage rolls, Spring roll, Samosas, Chicken Momos, Cutlets etc.
For now, let me not distract you from this beautiful Rich Rum cake, loaded with crunchy nuts, Rum and zesty Orange flavours laced with spices to tantalize your senses. Enjoy this special Rum cake recipe and if you like it be sure to share with your friends.
Ingredients for Rum Cake:
: 250 gms (2 cups approx.)
: 1 ½ tsp
: 1 tsp
: 275 gms (approx. 1 ½ cups)
: 250 gms
: 7 nos.
Sugar for caramelizing
: ½ cup
: ¼ cup
: 1 tsp
: 1 ½ tsp
: ¼ cup
Cashews and Almonds chopped
: 1 cup
Measure all the ingredients. Grease Cake tins and line it with butter paper; grease and dust it with flour and keep ready. Wash the Orange well and with the help of a grater, scrape the orange to take out zest. You can add fresh Orange Zest for refreshing citrus flavor or use powdered dried Orange zest. I have used fresh Orange zest in the recipe.
Melt ½ cup of white sugar in a thick bottom pan over medium flame. Put in a heap and allow to melt slowly. It will turn to a deep brown liquid. Do not stir but allow to melt completely. After switching off the flame, add ¼ cup boiling water slowly, little by little, and stir with a spoon. Be careful to stand little away as the boiling water may splash out. Keep aside for cooling.
Sieve the flour with Baking Powder and Cake Masala, three to four times to mix well. Combine the chopped nuts with the flour. Cream the butter and powdered Sugar well. Separate the egg yolks and egg whites carefully. Add egg yolks one by one and beat well till fluffy. Now, mix in the vanilla essence and Orange Zest. With a spatula gently fold in Cake Flour alternately with rum and caramel syrup.
Preheat the oven to 170o C (338 F). Beat the egg whites till stiff with a dry beater and fold it to the cake mix with the spatula. It will take time to combine- do not rush, but gently fold in.
Pour to greased tins and bake in the preheated oven for almost 40 minutes or till the top part is brown and the inserted toothpick comes out clean. Allow to cool. This Rich Rum Cake develops intense flavours after 2 -3 days. So, if you have the patience, wait for two days to devour the cake. Enjoy!
- Always make sure you have the correct measurements. (It is better to have weighing scales or cake measuring cups, to get exact measures).
- 1 cup flour is 125 gms approx. So, adjust the measures accordingly.
- For measuring Sugar – 1 Cup Sugar is 200 gms approx.. I have reduced the measure a little bit from original recipe, as I found it too sweet.
- Check the link for Cake Masala (Cinnamon, Nutmeg, Cloves, Cardamom and Cake Jeera are the spices used).
- Use good quality butter and Baking Powder.
- Fresh eggs should be used for a better result.
- You may either use dried and powdered Orange peel or fresh grated Orange zest. I have used fresh Orange Zest in the recipe and turned out great.
- Tapping the pans will force any air bubbles to the surface, which can help avoid holes in your finished cake.
- Flour and baking powder should be mixed well. Sieve 3 -4 times to release air bubbles.
Hope you liked this recipe for Rich Rum Cake. Enjoy with family and friends and please do share this recipe with your friends and family by clicking on the side buttons. Your comments and suggestions mean a lot to me, so do encourage by writing your comments below. God Bless!!