Rum Cake - Chrysl

 Recipe by Chrysl Castelino














Ingredients:
2 1/2 cups maida/all purpose flour
3 tbsp corn flour
2 cups + 2 tbsp powdered sugar (To dust the pan)
1/2 cup buttermilk
10 tbsp butter
6 eggs
3 tbsp vegetable oil
1/2 cup golden rum
1/2 tsp vanilla essence
2 tbs icing sugar (To dust the cake)

For the rum sauce
1/4 cup rum
1/2 cup butter
1/4 cup water
1/2 lime - juice
Steps:
  1. Preheat the oven to 180C.
  2. Sift together the maida, corn flour, baking soda and baking powder.
  3. Separate the egg yolks and whites. 
    Whisked egg whites with soft peaks


  4. To the egg whites, add 1/2 cup powdered sugar and whisk using an electric beater, till you can form soft peaks. 

  5. In a large bowl whisk together the butter, egg yolks, butter milk, vegetable oil, rum, vanilla essence and remaining 1 1/2 cups of sugar till well combined.
  6. Slowly add the flour mixture in batches while mixing on low speed. 
    Batter in the prepared bundt pan

  7. Fold in the egg whites. Do not over mix. 
  8. Grease a Bundt pan with butter and dust it with sugar or use parchment paper to line the pan.
  9. Pour the batter into the prepared pan and bake for 35-40 minutes. 
  10. Cool the cake at room temperature before taking it out from the cake pan.

  11. To prepare the Rum Sauce, combine the butter, sugar & water in a saucepan and bring to a boil.  
  12. Rum Sauce
    Turn off the flame and add the rum and lime juice. 
  13. Poke holes into the cake using a skewer or toothpick. 
  14. Pour the warm sauce onto the cake and let it soak completely. 
  15. Dust the cake with icing sugar. 
  16. Serve warm or chilled.
  17. ENJOY! 
 
NOTES: