Ingredients
Caribbean Rum Cake
- 241 gr. all-purpose flour
- 270 gr. sugar
- 113 gr. butter, softened
- 100 gr. PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process)
- 7 gr. baking powder
- 7 gr. salt
- 113 gr. oil
- 113 gr. whole milk
- 200 gr. eggs
- 113 gr. white rum
- 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)
- 40 gr. PreGel Malaga Traditional Paste (Rum Soaked Raisins)
Glaze
- 170 gr. confectioner’s sugar
- 30 gr. milk
Rum Syrup
- 113 gr. butter
- 57 gr. water
- 198 gr. sugar
- 113 gr. white rum
- 5 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)
Method
Caribbean Rum Cake
- Cream butter in an electric mixing bowl with the paddle attachment.
- Combine all dry ingredients.
- Combine oil, milk and eggs.
- Add dry ingredients to butter and mix to combine.
- Add oil/milk/egg mixture and mix for 2′ on medium speed, scraping the bowl after one minute.
- Add rum, PreGel Vanilla Velvet Traditional Paste (American Vanilla) and PreGel Malaga Traditional Paste (Rum Soaked Raisins) with the raisins removed and mix for one more minute.
- Butter and flour a large bundt pan and pour batter into it.
- Bake at 160 °C for 50 – 55′.
Glaze
- Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more milk to thin glaze. Use immediately.
Rum Syrup
- Boil all ingredients for 5 – 8′ until slightly thickened.
Assembly
- Turn cake out of bundt pan and using a brush, apply Rum Syrup to the cake, soaking it evenly.
- Finish off with the Glaze.