how long to soak rum cake

Wednesday, March 9, 2022 Edit

Its 8 TBS 1 stick of butter in the glaze not 3 TBS. A cask-aged artisanal rum a rich bourbon or a complex single malt.

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This is the Bacardi Rum Cake recipe word for word except they are using the wrong amount of butter which is why its too thin.

. Preheat your oven to 250F 121C. Making your own black cake from scratch takes some serious dedication and advanced planning. If youre out of time a cheat is boil the fruit in some rum andor sherry for five minutes cool it and refrigerate it.

Sauce can be made ahead - cool and refrigerate as quickly as possible will keep in fridge for up to 3 days. If necessary rewarm as directed in the recipe. I took this to an.

Then line the bottom of a 10-inch springform pan or cake pan with a circle of parchment. The better your spirits the better the flavor of the finished cake. Invert onto a cake plate and its done.

Cake can be made ahead - best if eaten within 1 week but can be kept for up to 1 month in the freezer. Remove the sauce from the fridge 1 hour before serving to allow it to come back to room temperature. Set aside until the cake ingredients are combined.

Next blend the alcohol-soaked fruits in a blender or food processor until smooth. While many Caribbean bakers soak their dried fruit in rum for a whole year youll at least want to soak the fruits for a few weeks. Sauce can be frozen for up.

Also just pour the glaze over the cake while it is still in the pan and it will soak into the cake in 5 mins. Feel free to dilute the rum or whiskey with water since most of the alcohol will evaporate during the baking process. Add more wine and rum as needed See Tips Recipe Notes for how to do a quick soak Black Cake.

I followed other peoples recommendations to poke holes on the top and bottom of the cake once it is baked pour 13 of the rumbutter liquid in the bottom of the bundt pan and re-insert the cake for 15 minutes to soak up the liquid. When you flip the cake out of the bundt pan I put it on a baking rack that is insideon top of a large cookie sheet so the cookie sheet captures the liquid. Soak the fruit before baking in the same spirit you plan to use for preserving the cake.

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