{"id":444,"date":"2010-12-02T18:32:00","date_gmt":"2010-12-02T18:32:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2010\/12\/02\/rum-black-cake-for-christmas\/"},"modified":"2024-06-26T00:48:58","modified_gmt":"2024-06-26T04:48:58","slug":"christmas-rum-cake-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2010\/12\/02\/christmas-rum-cake-recipe\/","title":{"rendered":"Christmas Rum Cake"},"content":{"rendered":"
Christmas Rum Cake.\"Christmas<\/a>The first time I made my Christmas Rum Cake was in December 1987. I had two treasures in my hands. The first one, a copy of the first edition of Mi Cocina a la manera de Caracas<\/em> (My Cuisine, Caracas Way), signed and dedicate by its author, Don Armando Scannone. The second one, a bottle of the first edition of rum a\u00f1ejo<\/em> Bicentenario<\/em>, numbered and signed by Don Alberto J. Vollmer.\"maceration<\/a>I wanted to bake cakes to give to my Dad, my grandparents and my friends. I also wanted to do something with that particular a\u00f1ejo<\/em>, absolutely unknown to me, because, at that time, we lived in what we called \u201cSaudi Venezuela.\u201d We loved imported whiskey and erroneously believed that rum wasn\u2019t good enough for, let\u2019s say, \u201cnice\u201d people. \"Christmas<\/a>So, without knowing it would be a sacrilege, because the a\u00f1ejo<\/em> was a collector’s edition \u2014launched in preparation to celebrate the bicentennial of the Hacienda Santa Teresa<\/em><\/a>, later in 1996\u2014 I used that ultra premium rum in the making of my first Christmas Rum Cake, guided by a torta negra<\/em>\u00a0(black cake) \u00a0recipe on Scannone\u2019s book.\"Christmas<\/a>In making the maceration, I replaced the black beer indicated by Don Armando by doubling the amount of rum. As if having a premonition that something good would result from that invention, I saved a little bit of this rum, fruit and spices mixture. The cakes were a success and in January, the following year, I decided to combine the mixture with new ingredients and let it age until Christmas.\"Christmas<\/a>I have baked my Rum Cake for Christmas over two decades, always reserving some of the \u201cmother\u201d maceration, as if it were a solera<\/em>, for the following year. \"Christmas<\/a>When I moved to Southern California, in November 2007, I made some changes to get the thick consistency of the maceration in a short time, and incorporated Rhum Orange Liqueur<\/a><\/em> to the formula.<\/div>\n
\"Alberto<\/a>
Alberto J. Vollmer at the Hacienda Santa Teresa, circa 1996. Photo: Memo Vogeler<\/figcaption><\/figure>\n

Over time, Mi Cocina<\/em> and Bicentenario<\/em> 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,<\/em> a name that is now a Controlled Denomination of Origin, a brand\u00a0and my home country\u2019s best ambassador around the world.\"Christmas<\/a>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\u00a0<\/a><\/p>\n

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