John Myers
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Rum Cake
The perfect rum cake recipe with a picture and simple step-by-step instructions.
cake
- 100 g Ground hazelnuts
- 250 g Flour
- 1 tsp Cinnamon
- 5 tbsp Milk
- 120 g Cane sugar
- 3 Eggs
- 0,5 Pk Baking powder
- 100 ml Brown rum
- 2 tbsp Cocoa
- 1 pinch Salt
- 100 g Dark couverture
- 100 g Butter
- Breadcrumbs
- Vegetable oil
- 1 Pk Vanilla sugar
glaze
- 100 g Couverture whole milk
- 50 ml White rum
- 20 g Cocoa butter
- Beat the milk, eggs, sugar, salt, butter, vanilla sugar, cinnamon and half of the rum until frothy. Sift in the flour, baking powder and cocoa and fold in the coarsely chopped dark couverture and nuts.
- Brush a bundt pan with oil and dust with breadcrumbs. Then pour in the dough and bake the cake at 180 ° C for 30 minutes.
- Let the cake cool slightly and remove it from the mold, then soak it with the rest of the brown rum.
- While the alcohol is working, melt the whole milk couverture together with the cocoa butter over a water bath and carefully drip in the white rum.
- Cover the cake with the icing and let it cool. The cake tastes best when the alcohol has been able to soak in overnight!
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