Rum Cake
This rum cake has got that deep rum flavour, but not too alcoholic at all. It has undertones of vanilla and orange and it so moist. If you would like the cake to be dairy free you can use margarine, but the butter just adds more depth to that rum flavour. I know that the choice of fat in cakes can be a real sensitive topic. While I tried many versions of rum cake for this recipe, I found that the addition of butter or margarine (instead of just oil) gave a firmness that was necessary for a layer cake. If you want to lighten it up, coconut oil (for butter) or apple sauce (for oil) would make great substitutions.
Servings: 15
Ingredients
- 200 g butter or margarine
- 2 1/2 cups sugar
- zest of an orange
- 1/3 cup oil
- 2 tsp vanilla
- 1/2-1 tsp rum extract
- 1/4 cup rum
- 2 egg yolks
- 4 eggs
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup ground almonds
- 1 cup milk or soy milk
Instructions
- Preheat oven to 180/350
- ine tins with nonstick spray and baking paper. I used three 6” tins
- Mix together butter and sugar on high speed for about 2 minutes. Mixture should be creamy and pale in color
- Add oil, vanilla and rum extracts. Mix on low. Add eggs one at a time. Mix in the rum.
- In a clean bowl mix together the flour, baking powder, salt and ground almonds
- On low speed, add the flour to the mixture alternating with the soya milk. Start with the dry ingredients and add it in a third at a time.
- Scrape down sides to make sure everything is incorporated, but don't overmix
- Pour the batter into pans. Bake for 30-45 minutes. Check for doneness with a toothpick. Tooth pick should come out clean. Allow it to cool.
