August 16 – National Rum Day

It’s time for another wonderful fake holiday, so to speak: National Rum Day.

Drinking-Rum-Before-10a.m.-Makes-You-A-Pirate-Not-An-Alcoholic-National-Rum-Day

As the website liquor.com explains about the origins of rum:

“Rum lovers around the world owe a great debt to a simple plant: sugar cane. Hundreds of years ago, there was a sugar craze in Europe, and colonies were established around the Caribbean to make the sweet commodity. But the production of sugar creates a lot of byproduct—namely, molasses. There wasn’t much use for the thick, sticky, sweet substance until it was discovered that molasses could be fermented and then distilled. The alcohol quickly became popular with pirates, sailors and America’s founders.”

Alas, there was a dark side to all this rum:

“Rum also became a key element in the infamous “slavery triangle.” The Brits shipped molasses to New England, where it was transformed into rum, proceeds from the sales of which purchased slaves in West Africa, who were subsequently taken to the sugar cane plantations in the Caribbean and South America.”

Triangular_trade

Thankfully, we can now enjoy rum without that particular aspect of guilt. In fact, now rum is known as a “happy drink.” Many “happy” cocktails are based on rum, including daiquiris and mojitos.

Miscellaneous rum cocktails

Miscellaneous rum cocktails

Personally, however, I wouldn’t touch the stuff, except, as you might expect, with the addition of butter and sugar, i.e., in the form of rum cake. I make it on each holiday (i.e., actual holiday). I use an adaptation of the King Arthur Flour Caribbean Rum Cake recipe. I make rum cake from scratch rather than using the ubiquitous recipe for Bacardi Rum Cake, because we don’t like cakes made from box mixes. I also make it as a two-layer cake instead of a bundt cake because such a scheme offers more opportunity to apply the rum-soaked glaze in more places. Here is my recipe:

RUM CAKE

Ingredients:

2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 3.4-ounce package of instant vanilla pudding
1/2 cup canola oil
1/2 cup whole milk
4 large eggs (or 3/4 cup liquid egg whites)
1/2 cup rum
2 teaspoons vanilla extract
1 cup chopped walnuts or pecans

RUM SYRUP

1/2 cup unsalted butter
1/4 cup water
1 cup sugar
pinch of salt
1/2 cup rum
1/2 teaspoon vanilla

To make the cake:

Preheat oven to 325 degrees. Grease and flour two round cake pans and sprinkle chopped nuts evenly over the bottoms.

In a medium bowl, whisk together, flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add the flour mixture and 3 TBS of the canola oil and mix on medium low speed for a minute or two; the mixture will resemble wet sand. Add the pudding mix and mix till combined.

In a medium bowl, whisk together eggs, milk, rum, remaining canola oil, and vanilla extract. Add egg mixture to dry ingredients and beat on medium speed until thoroughly combined – 2-3 minutes. The batter will be thin.

Pour cake batter into prepared pans and bake for approximately 35 minutes or until a tester inserted into the center of the cake comes out clean. (The bundt cake recipe calls for baking 50 minutes; I have tried to tailor this time to accommodate two pans, but it’s an imperfect approximation; you will need to keep watch after 30 minutes or so to see what works in your own circumstances.)

Place the cake on a cooling rack to cool for a few minutes while you prepare the syrup.

To make the rum soaking syrup:

In a medium sized pan, melt butter over medium heat. Once it is melted, add the sugar and water. Bring to a boil and cook for 5 minutes, stirring constantly. Turn off the heat, wait a few minutes for cooling, and add vanilla and rum. Stir.

As soon as the cake is cool enough to remove it, put the bottom layer on your cake plate. Use a long skewer or fork to poke holes all over the top and pour some of the syrup on to the cake, letting it soaks in. Repeat, saving at least half for when you add the next layer on top, and so you have enough to brush over the sides. And so you have enough to “test” for yourself of course.

Cover and allow it to sit overnight at room temperature. In fact, the longer you can let it sit, the more the glaze soaks in and the better it gets.

Another excellent-looking recipe for rum cake is at www.motherthyme.com

Another excellent-looking recipe for rum cake is at http://www.motherthyme.com

Happy National Rum Day!!

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12 Responses to August 16 – National Rum Day

  1. Care says:

    And one of my blogger-penpals just yesterday sent me a couple of rum pie recipes! What a coincidence.

  2. Beth F says:

    ARGH! (or whatever a pirate says) — and I’m sooooo making this cake this week. I’ll pretend it’s healthful by adding a cut-up peach on my plate. LOL.

  3. BermudaOnion says:

    This is my kind of holiday!

  4. RuthBH2Day says:

    Had a Rum baba recently and thought it was awful!

  5. Happy National Rum Day! I haven’t touched rum since college, and I only drank it then when there was nothing else and the rum was free — nasty!

  6. Tina says:

    My son asks fo rum cake every birthday. This is a little variation on my recipe and I sure any to try it. I love the quality of King Arthur flour. I like that, Pirates !

  7. Trish says:

    Yum yum yum!! I don’t drink liquor very often, but my favorite drink is spiced rum and sprite. Though I could go for a nice pina colada right now! Mmmmm! 🙂

  8. While I am a fan of rum based cocktails I don’t think I’ve ever had a rum cake. Or if I have it’s been so long I don’t remember so it doesn’t count. I definitely need to try this cake!

  9. Vicki says:

    I don’t drink but who doesn’t like a little rum in their cake?

  10. I don’t think I’ve got any rum…. Hmmm. Have a great week. Cheers from Carole’s Chatter

  11. sounds like a good cake. I have a recipe for that tastes like there is alcohol in it. There is not-it is apricot jam that does the trick.

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