{"id":448,"date":"2010-11-16T04:54:00","date_gmt":"2010-11-16T04:54:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2010\/11\/16\/finally-the-secret-formula\/"},"modified":"2020-03-14T22:44:28","modified_gmt":"2020-03-15T02:44:28","slug":"finally-the-secret-formula","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2010\/11\/16\/finally-the-secret-formula\/","title":{"rendered":"Finally, the secret formula!"},"content":{"rendered":"
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Since I announced that I already sent my Rum “Black” Cake for Christmas<\/a> recipe to the editors of Who is who in the (Venezuelan) Cuisine<\/a><\/em>, I have been getting e-mails, tweets and calls from friends to whom I used to give these cakes as a Christmas present, while I was living in Caracas, or from those who have hear about my cakes.
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They were all asking for the recipe and especially for the \u2018secret formula\u2019. I had so much fun because there is no secret formula. I will post the recipe for the cake once I bake it (so I can take the pictures) and in the meantime here is the recipe of the rum, nuts, dry fruits and spices mixture that makes this cake so special.<\/p>\n

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This maceration must be made at least five days (ideally 10 days) before the cake is baked and then saved in an air tight container. The recipe is for a 12 portions cake. I use to multiply it by the number of cakes I plan to bake.<\/p>\n

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In the past I used to have a kind of solera<\/em>: saving some of the “mother” maceration for the following year mixture\u2026 I did it for more than 20 years, until I moved to Southern California. At that time, I had to start from scratch again and it was the first week of December. So, I managed to recreate the desired density and viscosity, of what I thought it was the result of ageing, by adding some orange confiture<\/em>. That\u00a0marmalade saved my life that year and became an official ingredient since then.<\/p>\n

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Besides dark Ron de Venezuela<\/em> Santa Teresa A\u00f1ejo<\/em><\/a> \u2014sold in Venezuela as Gran Reserva<\/em>\u2014 another not to be missed ingredient is Rhum Orange Liqueur<\/a><\/em>, the perfect fusion of the finest a\u00f1ejos<\/em>, aged for two years in oak barrels, and an exquisite and delicate Valencia orange peel maceration.<\/p>\n<\/div>\n

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While doing\u00a0the rum, nuts, fruits and spices maceration, everything\u00a0will smell\u00a0like heaven\u2026 the aromas of the spices combined with those of the rum and rum liquor are so fantastic that you will feel like Christmas and in a few days, will be able to bake your own Black Rum Cake!
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\n<\/strong>
\nRum, nuts, dry fruits and spices maceration | <\/strong>Ingredients for one cake<\/strong>
\n\u00bc cup of chopped pecans
\n\u00bc cup of blanched sliced almonds
\n\u00bc cup of chopped walnuts
\n\u00bd cup of orange confiture (orange peel marmalade)
\n1\/3 cup of raisins
\n1\/3 cup of white raisins
\n\u00bd cup of Ron de Venezuela Santa Teresa A\u00f1ejo<\/em> (or Selecto<\/em> extra aged rum)
\n\u00bd cup of Rhum Orange Liqueur<\/em>
\n\u00bd Tsp. of ground cinnamon
\n\u00bd Tsp. of ground cloves
\n\u00bc Tsp. of ground nutmeg
\n\u00bc Tsp. of ground ginger<\/p>\n

Mix all the ingredients and save the maceration in an air tight container for at least five days before baking the cake.<\/p>\n

To print the recipe click here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"_editorskit_title_hidden":false,"_editorskit_reading_time":2,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1151],"tags":[],"class_list":["post-448","post","type-post","status-publish","format-standard","category-uncategorized","infinite-scroll-item","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"spectra_custom_meta":{"blogger_blog":["enrilemoine.com"],"blogger_author":["Enriqueta E. 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