Karan (our FoodRead member) has been kind and generous enough to have baked a scrumptious Rum Cake for my birthday this year (January 7th) . It was one of the best rum cakes that I have had as yet. The cake was loaded with nuts , baked to perfection, super moist and the flavor of the rum for sure lingered on the tongue for quite some time after having a bite. Taking the generosity a step ahead, Karan shared his rum cake recipe with us and you must must give it a try.
1 cup Sugar
1 cup Yoghurt
1/2 cup Refined Oil
1tsp Baking Powder
1tsp Baking Soda
15 Almonds Chopped
15 Walnuts Chopped
10 Dates Chopped
3/4 cup Tutti Frutti
1/2 cup Raisins
1/2 cup Chopped Cherries
1 tsp Orange Rind
2 cup Old Monk Rum (Dark)
1/2 tsp Vanilla Essence
1. Add the Almonds, Walnuts, Dates, Tutti Frutti, Raisins, Cherries and Orange Rind in a bowl. Pour in the Rum and mix well. Set the bowl aside for a minimum of 12 hours.
2. In another bowl, add the Sugar, Yoghurt and Refined Oil and whisk the mixture well untill dissolved.
3. In a separate bowl, add the Flour, Baking Powder and Baking Soda and mix well.
4. Sieve the dry ingredients into the mix of Sugar, Yoghurt and Oil. Then, add in the concoction of Rum soaked Dry Fruits. Also, pour in the Vanilla Essence.
5. Now whisk all the ingredients well enough into a slightly gooey consistency. Make sure you whisk in one single direction.
6. Grease your cake pan sufficiently and then pour in the cake mix. Place your Pan into a Preheated Oven at 180c for 45minutes or untill the cake is baked through.
7. Let the cake cool down. Remove from pan and serve when cake is at room temperature.
1. Soak the Dry Fruits for a longer period of time, probably for about 24 to 36 hours for better results.
2. Do not forget to preheat the oven before you start making the batter and grease your pan well as it becomes easier to remove the cake from the pan when baked.
3. The best way to check if the cake is baked is to insert a toothpick in the cake. If it comes out clean, that means the cake is done.
4. Let the cake cool down sufficiently or it may crumble or stick to the pan or both.