Sunday, January 12, 2014

Rum Cake

It's been quite a long time since I've posted anything on this blog. I know I say that every time that I find the time to start writing again and it's hard to explain the lack of motivation and inspiration to get back to blogging. Life, I guess. In the past months, though, people have casually mentioned it and recipes that they've successfully made from it. Gratifying though it may be to hear those things, I still didn't feel inspired enough to make a comeback. Have I been baking? I get that question all the time. The answer? Plenty of challot here, the occasional dessert there... But definitely not with the enthusiasm of a one-time commander who once had soldiers to spoil. I will say that I recently took out my KitchenAid for the first time in months and it's out to stay. That's a promising start as far as I'm concerned. It'll take some time, but I'm getting there.

I guess I can credit a lull at work for this post. That and the slice of leftover Shabbat dessert that I allowed myself to have after lunch. I was invited out for lunch this past weekend and my dear hostess A asked me to bring cake. Those who know me know that I rarely repeat myself when making desserts but I decided to make this Rum cake for the second week in a row. It's that good. This recipe comes from the King Arthur Flour website, although I omitted the over-the-top rum glaze. The result is this homey, comforting pound cake that tastes like the best cake mix cake only so. much. better. Excuse the lack of pictures, I thought that might be pushing it too much for right now. But this cake is yum. I'm not the only one who thinks so.

I used golden rum, as that's what I had on hand and added some butter extract, because again, that's what I had. I made a simple powdered sugar glaze and that seemed to be just what it needed. Nothing more, nothing less. Both times that I baked this, I had my fingers crossed that the cake would come out of the bundt pan that I lovingly greased and floured. And they did. I assure you, if you take the same care, you too will have picture perfect results.

Rum Cake
adapted from King Arthur Flour

2 cups flour
1 1/2 cups sugar
1/2 cup margarine, softened
1/2 cup instant vanilla pudding mix, dry
2 tsp baking powder
1 tsp salt
1/2 cup oil
1/2 cup parve milk
4 eggs
1/2 cup golden rum
2 tsp vanilla
1/2 tsp butter extract

Preheat your oven to 350. Generously grease and flour a 10-12 cup bundt, tapping out the excess flour.
Place all of the cake ingredients except the rum and extracts in the bowl of your stand mixer and blend on medium speed for 2 minutes. Scrape down the bowl after one minute.
Add the rum and extracts if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.
Bake the cake for 50 to 55 minutes. When done, the cake will test clean on a cake tester. I've taken to testing with a thermometer to be sure. Between 186-190 degrees and I was good to go! Alow the cake to cool briefly before carely turning it over onto a cooling rack to cool completely. Glaze as desired. I just stirred some powdered sugar and parve milk together until it was as think but drizzleable as I wanted.

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