Ingredients
Scale
Rum Cake
- 2 Eggs
- 1 Egg yolk
- 45 ml Dark rum
- 1 tsp Vanilla essence
- 140 g Flour
- 100 g Brown sugar
- 80 g Castor sugar
- 1 tsp Baking powder
- 113 g Salted butter
Rum Glaze
- 90 ml Dark rum
- 60 ml Water
- 30 ml Sugar
- Salt, as required
Instructions
For Rum Cake
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a 6-inch round tin with oil and butter paper.
- In a bowl, mix all the liquid ingredients eggs, egg yolk, rum, and vanilla essence. Combine them well.
- Sieve the dry ingredients, which are flour, castor sugar, brown sugar, and baking powder, in a separate bowl. Give it a stir.
- Add butter to the dry ingredients mixture and rub it with your fingertips. Rub till you get a sand or crumble-like texture.
- Further, gradually add the liquid mixture to it and mix properly.
- Bake this at 180C, Lower rod only, for 25-30mins, or until a toothpick inserted comes out clean.
For Rum Glaze
- Mix all the ingredients in a bowl until well combined.
Assembly
- Poke holes on the cake while it’s still inside the tin and pour some of the glaze on it to sink in.
- Invert the cake onto a cake board and brush it with the remaining glaze with a pastry brush.
- Lastly, dust some neuschee on the cake for garnish.
- Prep Time: 20 to 25 minutes
- Assembly Time: 5 to 10 minutes
- Cook Time: 25 to 30 minutes