Rum Cake | Maria Lett
Delicious rum cake, perfect for different occasions!
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Rum Cake
↳ Recipe for 1 20 cm square pan
Cake Ingredients
• 220 g unsalted butter (1 cup)
• 200 g sugar (1 cup)
• Vanilla
• 200 g eggs (4 units)
• 200 g all-purpose flour (1 1/2 cups)
• 8 g Baking powder (2 tsp)
• 40 ml Rum
• 40 ml Milk
For frosting the cake
• 200 g Condensed milk (1/2 can)
• 1 tbsp Butter
• 60 ml Whipping cream
• 15 ml Rum
Chantilly cream
• 300 ml Whipping cream
• 30 g Icing sugar
• Vanilla
Instructions
1. In a large bowl or in the bowl of a stand mixer, combine butter, sugar, and vanilla.
2. Beat for 5 minutes at medium speed.
3. Add eggs one at a time. Beat until incorporated.
4. Add half of the flour and baking powder.
5. Add the milk and rum, mix. Then add the remaining flour, be careful not to overbeat. Just until you no longer see traces of flour.
6. Pour the mixture into a 20 cm pan lined with baking paper and bake at 160°C for 40 minutes, or until a toothpick inserted comes out clean.
7. To frost the cake, add condensed milk, heavy cream, butter, and rum to a small saucepan. Cook for 5 minutes.
8. After removing the cake from the oven, wait 10 minutes. Make small holes with a wooden spoon and pour in the rum mixture.
9. For the Chantilly cream, add the whipping cream, sugar, and vanilla to a bowl. Beat everything together until the cream is whipped.
10. Decorate the cake once it's completely cooled.
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0:00 Rum Cake
0:06 Ingredients
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