Caribbean Rum Cake
| Grams | Ounces | Ingredients |
|---|---|---|
| 241g | 8.5oz | all-purpose flour |
| 270g | 9.5oz | sugar |
| 113g | 4.0oz | butter, soft |
| 100g | 3.5oz | 5-Star Chef Pastry Select™ |
| 7g | 0.26oz | baking powder |
| 7g | 0.26oz | salt |
| 113g | 4.0oz | oil |
| 113g | 4.0oz | whole milk |
| 200g | 7.1oz | eggs |
| 113g | 4.0oz | white rum |
| 20g | 0.71oz | 5-Star Chef Pastry Select™ |
| 40g | 1.4oz | PreGel Malaga Traditional Paste (with the raisins removed) |
Method of Preparation
- 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 minutes on medium speed, scraping the bowl after one minute.
- Add rum, 5-Star Chef Pastry Select™ Vanilla Compound, and PreGel Malaga Traditional Paste 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/320°F for 50-55 minutes.
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.