DENNIS ODA / DODA@STARBULLETIN.COM
Baking instructor Dan Wetter taught a class on liquor-doused cakes Saturday. Shown are his Myers's Rum Cake and a Chocolate Brandy Cake.
Nothing says "ho, ho, ho"
better than a cake
soaked in rum
Behold the bundt cake. Sleek in design; elegant, yet simple. But it looks a little thirsty, doesn't it? Like it could use a long, tall drink -- of rum.
So perhaps ran the thinking of the first baker to infuse a cake with a healthy pour of booze. "Hmmm. Sugar, flour, rum! Oh yeah."
The rum cake appears to have taken root in the same place that rum did -- the Caribbean, where enterprising bakers, perhaps beginning with a steamed English pudding, created a cake infused with the local liquor. It became a favorite of the holidays, as well as of weddings and other celebrations.
Dan Wetter, baking instructor at Kapiolani Community College, remembers always baking rum cakes for Christmastime buffets during his previous life as a hotel pastry chef. "Rum cakes are very much comfort food at the holidays," he says. Why? "I don't know -- cheer?"
As a baking project, a rum cake is festive and sophisticated "and it's not too intimidating," Wetter says.
DENNIS ODA / DODA@STARBULLETIN.COM
Elli Winnik gets a whiff of the brandy in Dan Wetter's Chocolate Brandy Cake during a class at Kapiolani Community College.
He taught a class in rum cakes Saturday at KCC, turning a filled classroom into a fragrant demonstration center. With each cake he made a rum- or brandy-infused syrup that he injected into the cakes via squeeze bottles.
Wetter offered these tips for getting your rum cake right:
>> Use cake flour, not all-purpose, for softer texture. And sift -- for a smooth, no-lump batter.>> When it comes to choice of rum, he prefers dark rums, but feel free to experiment. Coconut-flavored rum works nicely, as do spicy rums, such as Captain Morgan. If you want your cake to be especially boozy, add the rum at the end of the cooking time for the syrup -- rather than simmering away the alcohol.
>> To be sure the cake comes cleanly out of the bundt pan, grease it well, then add a generous amount of sifted cake flour. Tap the pan to spread the flour into an even coating, then pour out the flour.
>> Before unmolding your cake, let it sit at least five minutes. Cover with a plate and turn over. If you prepared the pan right, it should slip right out.
>> Allow the cake to cool at least an hour before slicing. This allows the rum to absorb, but also firms up the cake so it doesn't crumble when cut.
>> Trim the bottom of the cake so it will sit flat on the plate. But don't throw out those bottoms -- they're packed with rum. You can eat those and feed the cake to your guests.
>> When it comes to presentation, sprinkle generously with sifted powdered sugar. You could also fill the center with whipped cream and garnish with fresh fruit.
Wetter's recipes are written for an 8-inch bundt pan, which is smaller than the type most home cooks keep on hand. He says the cake can be baked in a standard 8-inch cake pan, the type used to make layer cakes, or multiply the ingredient amounts 1-1/2 times for a standard-size bundt pan.
DENNIS ODA / DODA@STARBULLETIN.COM
A squeeze bottle is used to inject syrup into cakes.
If you'd really like to explore the rum cake repertoire, visit the Web site www.rumcakerecipe.com, which offers 23 recipes for cakes infused with ginger, almonds, butterscotch, coconut and, of course, rum.
By the way, that bundt shape has grown synonymous with rum cakes, but it is by no means sacred. Rum cakes can be baked as standard sheet cakes, layer cakes, even as loaves.
Preheat oven to 350 degrees. Grease and flour an 8-inch bundt pan very well.Myers's Rum Cake
Measurements are for an 8-inch bundt pan. Multiply by 1-1/2 times for 10-inch pan4 ounces (1 stick) butter, at room temperature
1 cup sugar
1/2 teaspoon salt
8 egg yolks, at room temperature
1/2 teaspoon vanilla
1-1/3 cup plus 1 tablespoon cake flour
1 teaspoon baking powder
1/4 cup milk, at room temperature
>> Rum Syrup:
1/4 cup water
3/4 cup plus 1 tablespoon sugar
6 ounces unsalted butter, at room temperature
1/2 cup Myers's rumCream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Add yolks slowly. Add vanilla.
Sift together baking powder and flour. Add gradually to creamed mixture, alternating with milk. Pour batter into prepared pan. Bake 40 to 45 minutes.
To make syrup: Bring sugar and water to a boil. Add butter and rum; return to a boil, stirring to incorporate. Boil 3 to 4 minutes. For a "boozier" taste, add rum at the end so more of the alcohol remains in the syrup. Cool slightly, then pour into a squeeze bottle.
Remove baked cake from oven. Poke nozzle of squeeze bottle into bottom of cake and inject with syrup. Repeat at several points around the cake. Allow to rest 5 minutes, then unmold cake. Brush top of cake with more syrup. Cool completely before slicing.
Preheat oven to 350 degrees. Generously grease and flour an 8-inch bundt pan.Chocolate Brandy Cake
Measurements are for an 8-inch bundt pan. Multiply by 1-1/2 times for 10-inch pan12 ounces (3 sticks) butter, at room temperature
2-1/2 cups sugar
3/4 teaspoon salt
4 eggs, at room temperature
1 teaspoon vanilla
1 cup cocoa powder
2 cups cake flour
2 teaspoons baking powder
1 cup sour cream, at room temperature
>> Brandy Syrup:
6 ounces (1-1/2 sticks) unsalted butter, at room temperature
1/4 cup water
3/4 cup plus 1 tablespoon sugar
1/2 cup Kirsch (cherry brandy)Cream butter, sugar and salt until light and fluffy, 6 to 8 minutes. Add eggs slowly. Add vanilla.
Sift together baking powder, cocoa powder and flour. Add gradually to creamed mixture, alternating with sour cream. Pour batter into prepared pan. Bake 40 to 45 minutes.
To make syrup: Bring sugar and water to a boil. Add butter and brandy; return to a boil, stirring to incorporate. Boil 3 to 4 minutes. Cool slightly, then pour into a squeeze bottle.
Remove baked cake from oven. Poke nozzle of squeeze bottle into bottom of cake and inject with syrup. Repeat at several points around cake. Allow to rest 5 minutes, then unmold cake. Brush top of cake with more syrup. Cool before slicing.
Nutritional information unavailable.
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