Rum is not often served as a drink in Italy. But it is widely used as ingredient in many desserts such as this rum cake.
Here’s one of the most important recipes of the middle Italy, usually served for breakfast, that is perfect as a base for other dessert, or to be eaten with tea or even be enriched with chocolate or any other ingredient, based on your preference.
The ingredients for this recipe are:
300 gr. Flour
170 gr. White Sugar
120 gr. Vegetable Seeds Oil
150 gr. Milk 1 Orange Peel (grated)
100 gr. Rum (Dark Rum is better)
1 tsp Sodium Bicarbonate
1 tsp Baking Powder
30 gr. Butter
50 gr. Almond Flour (optional)
The equipment needed for this recipe is:
Medium Sized Cake Mold
To prepare this recipe:
1.- Start by pouring the powdered ingredients together in a medium sized bowl, so proceed to add the flour, the sugar and the grated orange peel.
2.- Add the baking powder and the sodium bicarbonate and start mixing.
3.- Now add all of the eggs, and mix the dough while also pouring in the vegetable seeds oil.
4.- Add the remaining milk and rum, and mix until there are no more chunks left in the dough.
5.- Spread the butter on a cake mold, and pour the dough in it.
6.- Cook in a preheated oven at 160°C for 40 minutes.
If the cake starts to become golden brown stop the cooking process.
7.- Allow the cake to cool down before removing it from the mold.
This step will avoid the cake to crumble down or break.
8.- Serve garnished with powdered sugar and if you like, also cinnamon powder.
It’s possible to get a softer cake by switching 40 gr. Of flour with 50 gr. Of almond flour.
Rum Cake Video Recipe from Scratch
And that's all! If you liked this recipe, please share it 👇 Thank you!