THE BEST CARIBBEAN RUM CAKE YOU WILL EVER EAT AND I PUT THAT ON MARRY HAD A LITTLE LAMB| HOW TO MAKE скачать в хорошем качестве

THE BEST CARIBBEAN RUM CAKE YOU WILL EVER EAT AND I PUT THAT ON MARRY HAD A LITTLE LAMB| HOW TO MAKE

THE BEST CARIBBEAN RUM CAKE YOU WILL EVER EAT AND I PUT THAT ON MARRY HAD A LITTLE LAMB| HOW TO MAKE| HOLD ON KIDS THIS NOT FOR YOU For the rum cake: 1/2 cup chopped pecans (or walnuts), add to bottom of pan- optional 2 cups all-purpose flour, sifted if lumpy 1 1/2 cups granulated sugar 1 (3.4 ounce) package instant vanilla pudding mix 2 teaspoons baking powder 4 tablespoon (1/2 stick) salted butter, room temperature 1/2 cup vegetable oil 4 extra large eggs, at room temperature 1/2 cup whole buttermilk at room temperature 1/2 cup rum (I use Bacardi Rum) 1 teaspoon vanilla extract 1 teaspoon almond extract For the rum soak/glaze: 4 tablespoons (1/2 stick) salted butter 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1/4 cup water 3/4 cup rum (I use Bacardi Rum) Instructions For the rum cake: STEP1: Preheat the oven to 325°F. Generously spray a 10 to 12-cup bundt pan with baking spray or grease super well with baking joy or butter. Then, if using pecans (or walnuts), evenly sprinkle the nuts along the bottom of the pan. Set bundt pan aside while you prepare the cake batter. STEP 2 Using a stand mixer fitted with the paddle attachment (or using a handheld electric mixer in a large bowl), combine the 2 cups all-purpose flour, sifted if lumpy 1 1/2 cups granulated sugar 1 (3.4 ounce) package instant vanilla pudding mix 2 teaspoons baking powder 4 tablespoon (1/2 stick) salted butter, room temperature 1/2 cup vegetable oil STEP 3 Beat the mixture together on the lowest speed, first, until all ingredients begin to come together. Then increase the speed as you see everything blending well, the mixture will look like sandy peas. No worries, as everything will smooth out in a bit. STEP 4 On the lowest speed, add the eggs, one by one- waiting until each egg fully blends in before adding another. Then add the 1/2 cup whole buttermilk at room temperature 1/2 cup rum 1 teaspoon vanilla extract 1 teaspoon almond extract Continue mixing, stopping to scrape down the sides of the bowl as needed, until all ingredients have just combined, and the batter is smooth- don’t over mix. STEP 5 Carefully empty the batter into the prepared bundt pan, use a utensil to smooth the top, as needed. Bake the cake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Then remove from the oven and leave the cake in the pan while you prepare the rum soak. For the rum soak/glaze: STEP 6 In a medium-sized saucepan over medium-high heat, combine 4 tablespoons (1/2 stick) salted butter 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1/4 cup water Cook the mixture, stirring often, until everything combines and thickens slightly. Let the mixture come up to a slight boil, about 6-7 minutes. Then shut off the heat, removing saucepan on burner, let cool for about 3 minutes then slowly add the rum into the pan, stirring well to combine. The rum soak should have a smooth, syrup-like consistency. While the cake is still in the pan, use a long skewer to poke holes all over the cake. Carefully pour a little rum soak evenly over the cake, wait, and let the soak fully absorb into the cake. Then pour a little more, repeating this rhythm, until you’ve poured all the rum soak over the cake. Keep the cake in the pan and cover loosely with foil. Allow the cake to sit at room temperature for at least 4 hours- more preferably, overnight (about 8 hours), to let the cake cool completely and absorb the rum soak. When ready to serve, invert the cake onto a serving plate. This rum cake is super moist and rum-soaked with rich flavor. Use a sharp knife to slice cake into wedges and serve with vanilla ice cream. Enjoy! Notes Storing: Wrap leftover rum cake tightly in plastic wrap/foil or keep inside a covered cake dome/cake stand. Leftover cake will keep stored at room temperature on the counter for 3-4 days. Otherwise, freeze cake to last for up to 1 month, thaw in refrigerator. Check out my other videos ——————————————— BBQ sauce meatballs    • BBQ SAUCE MEATBALLS| BABY SHOWER MEAT...   Southern style Mac and cheese    • SOUTHERN STYLE MAC N CHEESE| THE BEST...   Hurricane hunch punch    • HURRICANE HUNCH PUNCH|| ALL THE WAY T...   Cajun shrimp and salmon pasta    • CAJUN SHRIMP AND SALMON PASTA||HOW TO...   At home hibachi    • CHICKEN, SHRIMP, AND STEAK HIBACHI TH...