VIRGINIA THIS MORNING: Rum Cake
RICHMOND, Va. (WTVR) – Local baker and entrepreneur, Raina Washington, is the featured sponsor and dessert maker for The KLM Scholarship Foundation’s 10th Anniversary Jazz and Champagne Brunch this Saturday, Nov. 10th. She whipped up her signature, decadent rum cake & shares the “how-to” with you!
RECIPE: Rum Cake
1 cup chopped pecans
1 3/4 cups All Purpose Flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon coarse kosher salt
1/2 cup unsalted butter (room temperature)
1 1/2 cup granulated sugar
3 tablespoons plus 1/2 cup canola oil (divided)
1 package (3.4 oz) instant vanilla pudding
4 eggs (room temperature)
3/4 cup milk
1 cup dark rum
1 tablespoon pure vanilla extract
Preheat oven to 325 degrees:
1. Mix all dry ingredients together in a bowl (flour, cornstarch, baking powder, and salt) 2. Mix wet ingredients in a bowl together and whisk (1/2 cup canola oil, eggs, milk, rum and vanilla extract) 3. Spray standard bundt pan with non stick flour baking spray and sprinkle pecans (or nuts of your choice) in the bottom of the pan 4. Mix butter and sugar together in the mixer until light and fluffy 5. Add 3 tablespoons of canola oil and mix for 3-5 minutes until well combined.
6. Add the flour mixture with the butter and sugar mixture…this will begin to look like wet sand (it SHOULD look like this). Be sure to scrape the sides of the bowl to assure that everything is combined well.
7. Add the instant vanilla pudding into the sand-like mixture.
8. Add the wet ingredients into the mixer and mix well for 3-4 minutes on medium speed 9. Fold in 1/2 cup of pecans into the batter
Pour batter into bundt pan and bake for 35-40 minutes.
10 minutes before cake is done, prepare rum glaze.
RECIPE: Rum Glaze
3/4 cup unsalted butter
1 1/2 cups granulated sugar
1/4 cup water
1/8 tsp salt
1/2 cup dark rum
In a small sauce pan melt the butter. Once the butter has melted add the sugar, water, and salt; stirring constantly for 7 minutes. Remove the sugar glaze mixture from the stove top and whisk in the dark rum. Let cool for 30 -40 seconds and then drizzle on the cake.
Remove the cake from the oven and with a skewer poke several holes in the cake and pour 1/2 of the glaze on to the cake while still in the pan. Once completed, flip the cake out of the pan on to the serving service and poke several more holes in the top of the cake with the skewer. Take the remaining glaze to pour over the entire cake. Allow the cake to cool for 15-20 minutes and cover if not needed for serving at that time.