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Sun Dec 7, 2014, 06:45 PM

Need to make a Rum Cake for a Christmas Party.

Never made one before. Anyone have a good recipe?? TIA

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Reply Need to make a Rum Cake for a Christmas Party. (Original post)
FSogol Dec 2014 OP
TuxedoKat Dec 2014 #1
grasswire Dec 2014 #2
grasswire Dec 2014 #3
FSogol Dec 2014 #4
grasswire Dec 2014 #5
FSogol Jan 2015 #6
grasswire Jan 2015 #7

Response to FSogol (Original post)

Sun Dec 7, 2014, 07:11 PM

1. Here is the one I always make

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Response to TuxedoKat (Reply #1)

Mon Dec 8, 2014, 01:11 AM

2. those cake mix + booze cakes from the 70s are indeed very moist and tasty.

I make the sherry one and it has been a family favorite for decades now.

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Response to FSogol (Original post)

Mon Dec 8, 2014, 01:12 AM

3. I have a new cookbook from "Flour" bakery in Boston.

It has a boozy rum cake recipe in it. I haven't tried it, but I will type it in here if you wish. Everything in this cookbook sounds scrumptious.

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Response to grasswire (Reply #3)

Mon Dec 8, 2014, 07:20 AM

4. Sure, thanks. n/t

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Response to FSogol (Original post)

Mon Dec 8, 2014, 09:51 PM

5. Boozy Rum Cake from Boston's "Flour" Bakery Cafe book

Makes one 9-inch 4 layer cake, serves 10.


8 eggs, separated
1 1/3 cups sugar
2 cups cake flour
pinch of kosher salt

Rum Cream:

2 cups milk
3/4 cup sugar
6 T cake flour
1/4 t kosher salt
6 egg yolks
1 t vanilla
1/2 cup heavy cream
3 T light or dark rum
1 t finely grated orange zest

Rum Syrup:

1/2 cup light or dark rum
1 cup sugar
1 cup water
1 cinnamon stick
pinch of ground cloves
pinch of kosher salt

Rum Whipped Cream:

1 1/2 cups heavy cream
3 T sugar
1 T cornstarch
1 T plus 1 t light or dark rum


1. Position a rack in the center of the oven and heat to 350 degrees. Butter and flour two 9-inch round cake pans or line with parchment paper.

2. Using stand mixer fitted with the whip attachment (must be spotlessly clean) , beat together egg yolks, 2/3 cup of the sugar, and the orange juice on high speed for at least 6 minutes or until thick and voluminous. (The will take 12 minutes if using a hand-held mixer.) Transfer to another bowl and set aside.

3. Clean the mixer bowl and whip attachment thoroughly. Place the egg whites in the bowl and beat on medium speed for 1-2 minutes or until they hold soft peaks.

4. On medium speed, slowly add the remaining 2/3 cup sugar and whip for 1-2 minutes or until the whites are glossy and shiny and hold a peak.

5. Using a rubber spatula, gently fold about 1/3 of the whipped whites into the yolk mixture. Then gently fold in the remaining whites. Sift the flour and salt over the top of the mixture and fold in gently. Divide the batter evenly between the prepared cake pans.

6. Bake for 30-35 minutes, or until the tops are light golden brown and they spring back when pressed in the middle with a fingertip. Let cool in the pans on wire racks for about 10 minutes. Loosen each cake layer around the edge with a knife, and invert each cake onto a rack. Allow to cool completely.

To make the rum cream:

1. While the cakes are baking and cooling, in a medium saucepan, scald the milk over medium-high heat (bubbles start to form around the edge of the pan but the milk is not boiling). While the milk is heating, in a small bowl, stir together the sugar, flour, and salt. In a medium bowl, whisk the egg yolks until blended, then slowly whisk in the flour mixture. The mixture will be thick and pasty.

2. Remove the milk from the heat and slowly add it to the egg flour mixture, a little at a time, whisking constantly. When all of the milk has been incorporated, return the contents of the bowl to the saucepan and place over medium heat. Whisk continuously and vigorously for about 3 minutes, or until the mixture thickens and comes to a boil. At first, the mixture will be very frothy and liquid; as it cooks longer it will slowly start to thicken until the frothy bubbles disappear and it becomes more viscous. Once it thickens, stop whisking every few seconds to see if the mixture has come to a boil. If it has not, keep whisking vigorously. As soon as you see it bubbling, immediately go back to whisking for just ten seconds, and then remove the pan from the heat. Boiling this pastry cream will thicken it and cook out the flour taste, but if you boil for longer than ten seconds, it can become grainy.

3. Pour the pastry cream through a fine mesh sieve into a small heat-proof bowl. Stir in the vanilla, then cover with plastic wrap, placing it directly on the surface of the cream. Refrigerate for at least 4 hours or up to 3 days.

4. Just before you are ready to assemble the cake, fit the stand mixer with the clean whip attachment again and whip the heavy cream until it holds stiff peaks. Whisk in the rum and orange zest. Whisk the chilled pastry cream to smooth it out, then use a folding motion with the whisk to incorporate the rum-flavored cream until thoroughly smooth. You should have about six cups.

To make the rum syrup:

1. In a small saucepan, combine the rum, sugar, water, cinnamon stick, cloves, and salt and bring to a boil over high heat. Remove from the heat and let cool for about 2 hours, or until room temperature. Strain through a fine-mesh sieve into a bowl. This may be made a week in advance and stored covered in the refrigerator.

To assemble:

1. Using a long, serrated knife, trim the top of each cake layer to leven it where it has rounded in the oven. Then split each layer into two layers so you have 4 layers total. Place one layer on a 9-inch cardboard cake round, or directly on a cake plate. Brush the layer generously with about 1/4 of the rum syrup. Spread about 1/4 of the rum cream evenly over the layer. It will be fairly liquid and soft, so don't worry if a little seeps over the side. It will set up in the chilling.

2. Carefully place a second layer on top, and brush with 1/3 remaining rum syrup. Spread 1/3 remaining rum cream evenly over the layer. Repeat with a third layer. Top with the fourth cake layer, and soak with the remaining syrup. Spoon the rest of the rum cream over the top and use an offset spatula to smooth it evenly over the top and down the sides, covering all surfaces with a thin layer. Immediately wrap the cake with plastic wrap, pressing the wrap directly onto the cake. If the cake is leaning to one side, straighten it within the plastic wrap.

3. The rum whipped cream. Using whip attachment, whip together the cream, sugar, cornstarch and rum until soft peaks form. You should have about 3 cups. Spoon the whipped cream on top of the cake and spread it evenly over the top and sides.

The cake can be stored in an airtight container in the refrigerator for up to 3 days.


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Response to grasswire (Reply #5)

Tue Jan 13, 2015, 10:07 PM

6. I made a version of this* for my party. It was quite the hit.

* I left the rum cream, rum syrup, and Rum whipped cream the same, but modified the cake slightly and only used 6 eggs.

Thanks for posting it.

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Response to FSogol (Reply #6)

Wed Jan 14, 2015, 12:05 AM

7. very cool!

Nice to hear the report.

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