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Over time, Mi Cocina and Bicentenario defined two of my greatest pleasures. The first one, cooking and seeing my guests eating what I cook. The second one, enjoying Ron de Venezuela, a name that is now a Controlled Denomination of Origin, a brand and my home country’s best ambassador around the world.I keep baking and giving my Rum Cake for Christmas. If stored in a tin or in a tightly closed container, you can keep it fresh for several weeks. Here is my recipe and I hope you enjoy it as much as I’ve enjoyed it throughout the years.
Christmas Rum Cake
- 12 Tbs. of unsalted butter
- 1 2/3 cup of brown sugar
- 5 eggs
- 1 Tsp. of salt
- 2 cups of all-purpose flour
- 1 Tsp. of baking powder
- 2 cups of Rum nuts, dry fruits and spices maceration, that must be processed by pressing a food processor 3-4 times an being careful not to over process
- Have all the ingredients at room temperature.
- Preheat the oven to 350°F.
- Butter and flour a donut-shaped baking pan.
- In a bowl, combine the flour, baking powder, salt and reserve it.
- In another bowl, with an electric mixer at low speed, beat the butter for a minute.
- Add the sugar, increase the speed and continue beating for 3-4 minutes, until fluffy.
- Add the eggs one at a time and beat for one minute each, until well blended.
- Reduce the speed and add the dry ingredients.
- Beat for 4-5 minutes, until the mixture is uniform.
- With a spatula, incorporate the maceration, folding carefully.
- Pour the mixture into the pan and bake for 50 minutes or until toothpick inserted, comes out clean.
- To prevent the cake from getting dry, you may need to cover it with parchment paper over the last few minutes in the oven.
- Transfer the pan to a rack and let cool down for 10 minutes.
- Unmold on a serving dish. It tastes better the next day. Sprinkle with powdered sugar before serving.
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