Rum cake

Rum Cake

“… rum cake, please, more rum cake, please… rum cake, please, more rum cake, please…”

rum cake

Each year, Fidget gets a special rum cake from the Smiths, who are big fans of the Caribbean and often spend their winter holidays there. Bowled over by this delicious cake and unable to exercise restraint and be happy with the once-a-year treat, Fidget – who seldom ventures beyond the sofa – set off to scour the seven seas to track down the ultimate rum cake recipe. After encountering many versions, and carrying out essential comparative tastings, he settled on this one.

Ingredient quantities are for a very large Bundt-cake type of tin (use half as much for a more manageable 23cm Ø tin). This time we made many individual, muffin-size treats. For the batter you will need: 230g butter, 300g golden caster sugar, 4 eggs, 375g plain flour, 1tsp baking powder, 1/2tsp bicarbonate, 250g full-fat milk, 2tsp vanilla extract, 180ml golden rum, 100g pecan nuts plus a few more for decoration. For the glaze you will need 45g butter, 100g golden caster sugar, 45ml water, 100ml golden rum.

Start by pre-heating the oven to 180°/gas 4, and lightly roasting the pecans for a few minutes. Once done roughly chop them, keeping a few aside for decoration, and cover the bottom of a greased and lined tin.

Cream together the butter and sugar until it turns pale then beat in the eggs one at a time (if it curdles add a little of the flour). In a separate bowl combine the flour and raising agents. In a separate jug combine the milk, rum and vanilla. Into the egg mixture incorporate 1/3 of the flour, then a 1/3 of the liquids, then proceed by thirds until it is all combined. Pour the mixture into the prepared tin and bake for about an hour until cooked. Cool in the tin. If you do the skewer test, bear in mind that this is a moist cake.

Meanwhile prepare the glaze: melt the butter over a low heat, stir in sugar and water and bring to the boil. Cook for five minutes stirring continuously. Remove the pan from the heat and stir in the rum.

Pour about 1/3 of the glaze over the cake (still in the tin). Make holes with a skewer so that the cake can absorb the liquid – you may have allow time to do this 2 or 3 times.

Leave to cool completely and serve topped with a few whole roasted pecans.

So, dear Mr and Mrs Smith, when you next go to the Caribbean please bring back a comparison cake – just to make sure Fidget got it right, of course.

“… rum cake, please, more rum cake, please… rum cake, please, more rum cake, please…”

And can someone kindly turn down that parrot?