Remove the skillet from the heat and light the rum with a long kitchen match. While the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated. Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the thrash. Remove half the fruit back into the reserved rum for garnishing later.
Add the batter to the skillet and place in the oven. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set sideways to cool for about 5 minutes before unmolding. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it above the cast iron skillet.
Carefully flip over and let sit for a couple of minutes until it frees from the skillet.
Put the creme fraiche in a petite bowl and stir in the zests. Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit.
Rum Cake – Semi-Homemaker Recipe
1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)
Grease a Bundt pan and spread pecans on the base of the pan. Beat eggs, oil, water and rum in blender just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth touch. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
Melt butter in saucepan and add the sugar and water bring to a boil. Once it starts to boil, take off the heat and add the rum. Should make approx. Pour into a large measuring cup that will hold that amount or more. Set Aside
Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze above the cake making certain to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently pierce more holes on other side and slowly pour extra half of glaze over cake. Fill the core of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
Quick Italian Rum Cake Cups
1 package lady fingers or 4 individual serve store bought sponge cakes
3 ounces rum
2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought
prepared vanilla pudding
8 strawberries, sliced
1 teaspoon sugar
1 pouch, 3 ounces, sliced almonds, available on baking aisle of market
Separate lady fingers or extend out 4 individual sponge cakes on a work surface. With a pastry brush, freely paint the cake with rum.
Line small dessert cups or small glass bowls with cake.
Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup.
Shake over sliced strawberries with sugar and toss to coat.
Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.
1/2 pound butter, softened
1 ortanique*, zested
1 1/2 cups sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
3 tablespoons Jamaican rum
For the glaze:
4 tablespoons ortanique juice*
8 tablespoons guava jelly
1/2 cup Jamaican rum
1 cup heavy cream
1/4 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 ortaniques, supremed
Preheat the oven to 350 degrees F and grease and lightly flour 2 (8 or 9-inch) round cake pans.
In the bowl of an electric mixer, cream the butter and zest. Add the sugar little by little, until blend is very light and fluffy. Add the eggs, one at a time, beating well after each addition. Sieve the flour and baking powder together and add to butter mixture in three stages, alternating with 1 tablespoon of the rum after every addition.
Mix on low speed until just integrated. Divide the mixture between the two ready cake pans, and bake for about 25 minutes, or until the cake is golden brown and springs back when lightly touched. Let the cakes to cool in the pans meant for a few minutes, then turn out onto cooling racks lined with waxed paper.
In a small saucepan, mingle the ortanique juice and guava jelly and heat up until jelly is softened and combined with the fruit juice. Take out from the heat and stir in the rum.
Use a toothpick to make small holes all over the bottoms of the cakes, and then brush with 1/3 of the glaze each. Once the cakes are totally cool, combine the heavy cream and vanilla extract in a mixing bowl and beat to soft peaks.
Add the confectioners’ sugar and go on to beat until cream holds stiff peaks. Set each cake layer on a serving plate and extend the whipped cream equally on top of the cakes. Decoratively arrange the ortanique segments around the edges of the top of the cakes, and then brush the segments by the remaining glaze. These cakes are best when eaten the day they are made, just after being assembled.
Ortanique is a hybrid of a tangerine also a sweet orange. If you are not capable to find ortaniques, simply substitute equivalent parts of tangerine and any sweet orange.
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