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Friday, September 14, 2012

Rum Cake with Rum Raisin Ice Cream and Island Fruit

By Juvy S. Iliwiliw

Here is another mouth-watering recipe that will never be forgotten to those who intend to give a real bite with this soft rum cake with rum raisin ice cream and island fruit. This is best serve with a splurge-worthy aged rum in a snifter, to sip like brandy. The whole recipe would make about 12 servings but make sure you make the rum cake in a week or two ahead as it freezes well.


You will need:

3 cups all-purpose flour
2½ teaspoons baking powder
1¼ cups (2½ sticks) unsalted butter, room temperature
1¾ cups sugar
½ teaspoon salt
5 large eggs
1 cup water
1 teaspoon vanilla extract

1 cup (packed) golden brown sugar
½ cup heavy whipping cream

¼ cup (½ stick) unsalted butter, cut into ½-inch cubes
3 tablespoons dark rum
2 tablespoons dark corn syrup
¾ teaspoon ground allspice
¼ teaspoon ground nutmeg

Rum raisin ice cream
4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)
Toasted chopped pecans

Here's how:

For cake: Preheat oven to 350oF. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.

Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan or rack. (Can be made 1 day ahead. Store airtight at room temperature.)

For sauce: Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1½ cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewqrm slightly before continuing.)

Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.

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