Sunday, September 12, 2004

Have Rum, Will Bake

Caramel Rum Cake with Peaches

Well, I finally had a moment and the rum on hand to try to re-create a fantastic cake recipe from my Grandma. It's essentially a Caramel Rum Poundcake - it came out not quite the same as Grandma's but tasty nevertheless.

I must admit, this is the first time I've ever felt compelled to take a photo of food I've created :D could it be a trend? Stay tuned for more adventures in the kitchen...


Stephanie said...

Here's the recipe as I transcribed it. It still needs a bit of tweaking, but I can only have so much cake in the house...You will need a kitchen scale, or need to be able to convert weights to standard measures.

Makes: 3 "Hong Kong" Cakes (I don't know why it's called Hong Kong Cake - loaf pan dimension that my Grandma uses is 34 1/2 x 24 1/2 x 7 cm (approx 13x9x3 inches))

400g (14.1 oz) All Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
400g (14.1 oz) Granulated White Sugar, separated
400g (14.1 oz) Butter
1 teaspoon Vanilla Extract
8 large eggs
approx 1/2 cup Milk
approx 1/4 cup Rum
approx 1/4 cup raisens (Grandma likes Golden Sultanas) soaked in more Rum til plump

Preheat the oven to 160C (320F)*
Grease & Flour the pans.

Place 75g (2.6 oz) white sugar in a heavy bottomed sauce pan and cook over medium heat until caramelized and very dark brown. Remove from heat and carefully* add about 1/4 cup of cold water to pan. Cover with lid and set aside.

Sift together the Flour, Baking Powder and Salt.

Cream the Butter & Sugar together.

Add vanilla end eggs and beat until fluffy.

Add rum and caramel and mix well.

Fold in flour mixture, and then slowly add milk and raisens. Fold until combined.

Separate into three loaf pans equally (pans should be about half full)

Bake in center of the oven until done (approx 1 hr if you're baking all three together)

Allow the cake to rest and cool 1/2 hr in the pan before slicing and serving.

*Stephanie's Commentary:
It should be obvious I didn't use a loaf pan - I used a Bundt style pan, and I don't recall the volume. I halved the recipe, and wound up with a cake that rose about half-way to the top of my Bundt pan.

I baked mine at 350 F based on consultations with other pound cake recipes - I think total baking time was about 40 minutes for the amount of batter in the pan I used. Obviously, test the cake to make sure it's done.

With regards to making the caramel, there are several methods - it is possible to cook the sugar and water together and I suspect that is the safer method, tho it may take a longer time - but you don't risk having spontaneous evaporation of the water, nor do you have to worry about siezed sugar in the pan. Exceptionally tasty with vanilla ice cream.

Stephanie said...

So...visited my grandma again recently and she's made the following changes:

Increase the Flour and Butter each to 500g.

Increase the eggs to 10 Jumbo sized ones.