Rum Cake
by Editorial Staff
A cross between sugar cake, baba, and Easter cake. The most awesome thing is the aroma, which is impossible to convey. And the dough is porous, moist, soaked in rum syrup … In general, delicious!
Ingredients
For the dough:
- Milk – 200 ml
- Sugar – 1 tablespoon
- Dry yeast – 1 sachet (11 g)
- Softened butter – 150 g
- Vanilla sugar – 1 sachet
- Salt – 0.5 teaspoon
- Chicken eggs – 2 pcs.
- Yolks – 2 pcs.
- Flour – 500 g
For syrup:
- Water – 500 ml
- Sugar – 250 g
- Rum or cognac – 40-50 ml
- Vanilla – 1 pod
- Lemon (or orange) – 0.5 pcs.
For glaze:
- Egg whites – 2 pcs.
- Powdered sugar – 200 g
- Lemon (juice) – 0.5 pcs.
Instructions
- Pour a bag of dry yeast into warm milk, a tablespoon of sugar, leave in a warm place for 15-20 minutes so that the yeast comes to life and starts working. A characteristic head of foam should appear. Add two whole eggs and two yolks (the whites will go into the glaze), a bag of vanilla sugar, half a teaspoon of salt. We mix.
- Add all the sifted flour and knead the sticky dough. We take soft butter and mix it with our hands directly into the dough. Yes, you have to get your hands dirty, but there is nowhere to go. When the butter has intervened, cover the dough and let it rise. The rise time depends on the air temperature where the dough is. The warmer, the faster this process goes. The dough has risen and increased in volume three times.
- We knead it well and put it in a mold greased with butter. You can take any form, just be guided by the fact that the dough will increase two or three times, and there is enough space for it. The size of my mold is 22 cm by 30 cm. We cover the dough so that it does not weather, and let it rise again.
- As soon as the dough has risen, put in an oven preheated to 180 degrees and bake until tender for about 30 minutes. The dough is already raised, porous, and therefore baked quickly.
We take the finished cake out of the oven and let it cool completely.
- Cooking syrup for impregnation. In a saucepan, combine water, sugar, put a vanilla pod, half an orange or lemon (you can add a cinnamon stick), and cook over low heat for about ten minutes. The syrup should boil down to one third. When the syrup has boiled and cooled down, add some kind of artificial alcoholic flavor or real rum or cognac. I add cognac, but since I do not like the alcohol smell, I put it on the fire again, let it boil for a couple of minutes so that the alcohol evaporates and the cognac aroma remains.
- We saturate the cake with this syrup. Pay attention: the pie is cold, the syrup is warm. First, we soak the top, then turn the cake over and soak it too. The cake is porous like a sponge, and it absorbs syrup well.
- Add the egg whites, the juice of half a lemon to the icing sugar and mix with a mixer until the thickness suits you. At first, the icing is liquid, but the longer you beat it, the thicker it becomes, so adjusts the thickness as you see fit. Decorate the rum cake with icing and let it set.
You can decorate the finished rum cake with pastry sprinkles. Bon Appetit!
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