Caribbean Rum Cake - A delicious Christmas cake recipe that your family will LOVE! From scratch!

hey y'all well welcome to old time knowledge and today i am going to be making a wonderful dessert that i have been wanting to make a video of for a long time and i i don't know why it's taking me so long honestly this is a caribbean style rum cake and it is going to be amazing you can see the most of the ingredients right here in front of in front of you um well there are some that are off camera but um see that rum back there kraken that's my favorite rum it's it's a black spiced rum that's what i'm going to be using for making this rum cake but this is a process where you need to take your time you need to make it a day ahead of time because you make the cake and then you make the glaze to go on it and then you let it just sit overnight so that it can really soak in the the rum syrup and then you enjoy it the next day so stick with me and we'll get right to it all right so the recipe that i'm using for this is from king arthur flour because they have reliably good recipes and this one i just had to try it had ridiculous number of good reviews and so here it is caribbean style rum cake and i will link to this below but one of the things about making a pound cake like this a rum cake like this is you you really want to be precise about the flour we're not using a mix we want to make sure that we get the ingredients just right because the stuff it's not going to be frosted we're not going to be able to cover over it with you know with something if it's if it's the texture is not quite right so we don't want too much flour so i'm actually going to measure out the flour and the recipe calls for 240 grams of flour so i have my little my little kitchen scale right here and i'm going to go ahead and measure out 240 grams of flour which is about two cups it's not quite 100 140 [Music] 180 a little over 200 220 240 243 well that's that's not the end of the world 243 it's not a big deal all right so so now that i have the flour measured out i'll just go ahead and dump that into the bowl next it calls for a 3.4 ounce box of instant vanilla pudding so that's just your basic jello vanilla pudding this is going to give it just that really really creamy um rich moist flavor [Applause] i always keep plenty of the vanilla pudding on hand because that's what i use when i make my quick banana pudding so i keep can i say vanilla or did i say banana vanilla i definitely keep plenty of the instant vanilla pudding on hand all right now i've got to get the sugar so it's going to get a one and a half cups of sugar this is a half cup so i'm doing this three times and now i need to do the baking powder and the salt so it's going to get two teaspoons of baking powder okay and a teaspoon of salt i'm just going to go a scant teaspoon of salt because i'm using salted butter and the recipe actually calls for unsalted butter so i don't want it to go too crazy so i'm just using just just i mean it looks like a teaspoon but it's definitely not a heaping teaspoon of salt and i'm just going to mix this around real quick with this just to get all the dry ingredients incorporated really good all right i need to go ahead and add in my butter it calls for one stick of butter softened this is not like totally totally soft yet but it's pretty soft and it calls for a half cup of vegetable oil i just use canola if i'm going to be using a an oil like this and inevitably some of you are going to ask me can i use coconut oil can i just use butter you can use whatever you want i'm following this recipe precisely because i'm sure that there's a reason why king arthur flower is saying just to use an oil like this and it probably has to do with the texture of the cake and then let's see what else so it says flour sugar pudding mix baking powder salt butter and vegetable oil in the mixing bowl and mix it medium speed until everything is thoroughly combined and the mixture is sandy looking okay so that's what i'm gonna do now let's see knock that little stick of butter down okay okay i think that's probably good enough it's well you're not going to probably be able to see very good but it's definitely very crumbly it's all incorporated so now i'm going to add in a half a cup of milk room temperature and i'm going to just start mixing this i'm just going to put it on low because now i'm going to start adding in the eggs one at a time the eggs are also supposed to be room temperature and they've been sitting out for a while all right so now it says to scrape down the bowl to make sure any sticky residue is mixed in and i think it's actually mixing pretty well probably because of this wonderful mixer okay now it says to add in the rum and the vanilla so it's going to get half a cup of rum plain or spiced and two teaspoons of vanilla let's see now you know the drill i have my homemade vanilla and as always i will link in the description below how i make this because it's amazing it calls for two teaspoons that looks like about two teaspoons and it calls for a half a cup of rum my wonderful cracking rum this is a quarter cup measuring cup so i'll do this one twice get this off of here [Music] [Music] all right i would say that's got it so now i'm going to pour the mixture into my bun pan let me release this flower out of the way so i have a i have my oven preheated to 325 degrees [Music] and this is going to bake for about 50 to 60 minutes all right now i'm going to bake this in my oven 325 degrees for about 50 to 60 minutes we'll see because y'all have heard me say many times my oven is unreliable in temperature so i'll just take it out when it's done when a toothpick comes out clean so i'll bring you back for the next step so now it's time for me to take the cake out of the oven and make the glaze there it is gorgeous i tested it with the toothpick and it's perfect so now i'm going to make the glaze and move this over alrighty now the glaze calls for a stick of butter or eight tablespoons of butter it calls for a quarter cup of water a cup of sugar a quarter of a teaspoon of salt a half a cup of rum and a half a teaspoon of vanilla extract so first i'm gonna melt the butter i am going to go ahead and add in the quarter cup of water it calls for a half a cup of rum in the sauce but i don't know that i'm gonna use that much um you can actually make the sauce without rum if you want the cake has a lot of rum in it and i am not i learned last year with making the fruitcake that i'm not crazy about a cake that's overly liquor flavored so i think with the sauce i'm gonna try making it first with just a quarter of a cup of rum and see how it is and then if i need to add more i'll add more [Music] and go ahead and add a cup of sugar and this is a third cup so i'm doing this three times and lastly a quarter teaspoon of salt so i'll probably use a little less because it's still calling for the unsalted butter [Music] in fact i think i can't remember if it's an eighth of a teaspoon or a quarter of a teaspoon of salt in a stick of butter so i'm thinking it's an eighth of a teaspoon so if that's the case then i need to probably go with just like an eighth of a teaspoon of salt if i find that i need to add more i'll know so i need to bring the sauce to a rapid boil once it comes to a rapid boil i'm just going to put it on a simmer and let it simmer for it says five to eight minutes and then once it thickens then i'll be adding in a little bit of vanilla and we'll be good i don't know about y'all but when i was little they used to have these and they might still have them i don't know i what's starting to boil when i was little they used to have these lifesaver books so like it would be like this little fold up thing that was a great stocking stuffer okay i'm putting it on simmer it was a great stocking stuffer with different flavors of life savers in it and it was so good and let me put this i'm going to take this off of the heat because it's boiling and i've turned it down but it's still boiling anyway my favorite flavor of the lifesavers back in the day was the butter rum oh those were so good y'all did y'all ever get those those lifesaver books that had the different flavors if so what was your favorite of course i also liked the ones with the different flavored uh lifesavers but the butter rum was hands down my favorite oh probably i should have a bigger pot i didn't realize it was gonna i didn't realize it was gonna bubble so much on the bright side this is cooking this is cooking some of the alcohol out of it [Music] so all right so it's been simmering for about eight minutes now i need to remove it from the heat and it says add a half a teaspoon of vanilla extract let me just give it a little that's probably about half a teaspoon or maybe a little more but so this is what happens i'm actually going to start poking holes in this cake and then i will be drizzling the glaze all over the top of the cake and it will soak into the cake all right so there are a bunch of holes now in the cake and i am just going to start drizzling this on the top and i'm not going to just dump it all at once because i'm going to let it soak in as i do it i should have tasted it first but i just did y'all and it tastes like the butter rum lifesavers delicious i'm glad i didn't end up using the full half cup of rum because i think it might have been too much but this is perfect and in case you're wondering no it's not going to stay on the pan once it's done soaking in all of the glaze and it has a chance to just sit and come completely down to room temperature i'll be inverting it onto a plate and then then it'll be ready to serve so i need to let all of that soak in first and once this has totally soaked in then i'll be adding some more of the glaze let's see if i can show you so you see that glaze is really pulled on top of the cake and we want that to just all soak down into the cake so i'm going to wait for that before i add more i'm actually going to go ahead and poke some holes i'm poking some holes here around the top center of the cake which i didn't do earlier but i think it needs it so that this glaze can just finish going down in there [Music] i cannot tell y'all how amazing this glaze is like i probably could drink it because i'm a butter i'm a butter addict and butter and sugar is like crazy good and then you add that little little hint of rum taste oh it's good y'all first alrighty so this is what it actually says in the directions about the glaze it says using the full amount of syrup in the recipe will make a traditional rum soaked rum cake one that's incredibly moist for a less rummy cake one with a more standard cake texture make and use just half of the amount of syrup well i've used it all with the exception of like a tablespoon which i'm going to just have because i'm just i'm just really wanting like a tablespoon of this but anyway this is going to just soak and set and then this cake is going to come completely down to room temperature i don't know if it's going to take overnight or if it'll be ready in a few hours or what but we will find out and when it is room temperature i will bring you back when i turn it over and show you how it came out all right it's time for me to turn this out it's not 100 down to room temperature yet but it's close enough and frankly i just wanted to get this video ready so i could upload it to youtube for you all tonight so i'm gonna just put this plate on it turn it over and in a second i'm going to lift that up and we'll see how it comes out all right i might have to slip this under here oh y'all look at that how lovely is that i am so excited about this this cake smells amazing we already know the glaze tastes like butter rum life savers so i just i've got to cut a slice i've got to cut a slice and see how this is all right so here we go let me give this a taste this is like one of my new favorite cakes i am not kidding [Music] we're a couple of weeks ahead of christmas right now but i am definitely making one of these for christmas my family is going to love this is so moist the flavor is amazing i really am glad that i did not use a half a cup of rum in the glaze i just used a quarter cup of rum i think that was a wise choice probably if i had used more it might be a little too strong but goodness gracious y'all this cake is phenomenal like i i mean i'm speechless i didn't know it could be so good i've if you've ever had the rum cakes that come in like the little boxes that you can get in gift stores this is nothing like that this is so moist and it's just so good and i'm going to gain five pounds eating this cake well i'm not gonna eat it all by myself i am gonna share but if i had no self restraint i would gain five pounds eating this cake so i'll make this i'm not even kidding make this make this and enjoy it i want to know what you think in the comments below so tell me and apparently you can make a rum cake without rum you can use like rum rum flavoring um i don't know if there are any other rum substitutes but you can do it and you certainly could play around with that but um i don't have any objection myself to using rum so i used real rum oh my goodness y'all this is so good definitely make this i think my next video for the holiday series this year is going to be making some shortbread it might be something else but i think it'll be shortbread that might be not be the next one i post but i do think that'll be the next one i make so i hope you're staying tuned i hope if you're not already subscribed that you'll subscribe to the channel and check out some of the past videos in last year's holiday series because you might find something there that you like alright thanks so much for watching i'll see you again soon bye you

Channel: Old Time Knowledge

Views: 10,438

Keywords: Caribbean Rum Cake, Rum Cake, Rum Cake Recipe, Caribbean Rum Cake Recipe, Rum Cake from scratch, Butter rum cake, butter rum cake recipe, christmas cake, how to make rum cake, rum cake recipe, caribbean rum cake, how to make a christmas cake, christmas cake recipe, jamaican rum cake, rum cake glaze, bundt cake recipes, rum cake recipe from scratch

Id: op6Bp2IfdI4

Length: 29min 16sec (1756 seconds)

Published: Sun Dec 12 2021