Rum Cake
Top Rated Recipe
Key Details:
prep time: 45 minutes
Cook time: 35 minutes
Difficulty Level: Easy
Course: Dessert
Cuisine: French
Key Ingredients:
Refined flour
Rum
Butter
Sugar
Eggs
Cocoa powder
Milk
Raisins
Walnuts
Baking powder
About Rum Cake
Table of Contents
Cocoa, rum, raisins
and walnuts make merry in this delicious cake
- Refined flour (maida) 1 cup
- Rum 15 mls
- Butter 1 cup + to grease
- Sugar 1 cup
Step 1. Preheat oven to 180º C. Grease a cake tin with some butter.
STep 2. Take butter, sugar and eggs in a mixing bowl and beat with an electric beater till light and fluffy.
Read MoreIngredients
- Refined flour (maida) 1 cup
- Rum 15 mls
- Butter 1 cup + to grease
- Sugar 1 cup
- Eggs 2 to 3
- Ccocoa powder 6 tbsps
- Baking powder 1 tsp
- Milk ½ cup
- Raisins ½ cup
- Walnuts, chopped ½ cup
How to Make Rum Cake (Stepwise Photos)
Method
- Preheat oven to 180º C. Grease a cake tin with some butter.
- Take butter, sugar and eggs in a mixing bowl and beat with an electric beater till light and fluffy.
- Sieve flour, cocoa powder and baking powder into the bowl and fold in well.
- Add rum and keep mixing till all the ingredients mix well with each other. Add raisins and walnuts and fold in.
- Put this batter in a buttered cake tin, keep the tin in the preheated oven and bake for 30-35 minutes.
- Take it out of the oven and let it cool down to room temperature. Demould, cut into wedges, arrange on a serving platter and serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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