The Best Rum Cake Recipe Ever - Life of Stacy (2024)

FAQs

Which rum is best for cake? ›

Which rum is best for cake? You can use light or dark rum for this recipe. Dark rum tends to be more flavorful than milder light rum, and will add more complexity to the cake.

Because of the rum in the cake, it can act as a preservative and can be stored in an air-tight container at room temperature, not in direct light. As a result of proper care and in excellent conditions, a rum cake can last up to 10 days. If you freeze it and store it correctly, the cake can last a couple of months.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

A rum cake or black cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding).

Your cake will stay fresh for seven days without refrigeration. I recommend keeping it in an airtight container to keep it moist. It will last even longer if you keep it in the fridge or freeze it. Just let it come to room temperature before eating for the best flavor.

Goslings and puss*rs are rich rums that have more rum flavor, while Bacardi Gold is much lighter. Myers's and Cruzan Blackstrap are among the darkest and richest rums for baking.

An average rum cake has around 1/2 cup rum to bake the cake and eating two to three pieces of dry rum cake is too less to get you drunk. However, if you soak the cake in rum after baking and serve it after refrigeration, then eating too much cake can get you a little intoxicated.

There great for all ages. Yes the rum cakes have rum in them but you can't get drunk from them.

“You'll want to store a cake in the fridge with plastic wrap against the cut part (of the cake) to prevent the cake from drying out,” says Edwards, adding that store-bought cakes may last longer in the fridge, but homemade cakes should typically be consumed in five to seven days.

The sinking of your cake during cooling occurs due to various factors, such as excessive mixing of the batter, inadequate leavening agents, and oven temperature fluctuations. These issues can result in an uneven rise and subsequent collapse in the center of the cake as it cools down.

Why does my rum taste weird? ›

Many people put rum into a plastic quick-pour bottle, which means the alcohol can act as a solvent on the plastic—particularly when left for a long time or if the rum is high in alcohol content. That creates a chemical presence of partly dissolved plastic in the bottle that you may taste and may not want to drink.

Not if done correctly. The rum is cooked. The cake and the glaze both have rum in them however once cooked the alcohol is processed out. Only the flavor remains.

The bright, tropical flavors of fresh fruit are a brilliant match for a slice of rum cake. Serve skewers of fresh pineapple or mango alongside your drink. Or top the rum cake with a dollop of whipped cream and a few slices of pineapple or strawberry. Don't forget to serve a bit of history.

Freezing: Rum cake can be frozen, wrapped twice in plastic wrap then aluminum foil and placed in a freezer bag for up to 3 months. Thaw in the refrigerator for at least 12 hours, or at room temperature. Do not unwrap until completely thawed.

Most chefs like to soak dry fruits like cashews and raisins in RUM for a few days so that it absorbs a lot of flavour before they are used as part of the cake batter. If the cake is directly soaked in Rum or beer, it will just be liquidy gooey mess.

Rum: You can use whatever rum you like for this cake (light or dark); I typically use Myers dark rum.

Sure. You can add any alcohol you enjoy. But the flavor will be different, and you need to decide if whiskey will work with the rest of the cake. Rum tends to be found in cakes with tropical flavors, like pineapple, coconut, mango and the like.