Everything is so festive about this cake. Soaking the dates ahead of time, the time of the year when it is made and rum.
My 1st memory of rum cake was the one my aunt baked. I am not a cake person but to gorge down a cake means something. Needless to say, it was marvelous. It was years back when a 13-year-old me who would not step into the kitchen asked her about the recipe, and all I could remember when I started baking was soaking the dates and dry fruits in rum/brandy, grinding it and adding to the cake.
My 1st rum cake turned out good, and it finished like a warm loaf of bread. That’s how everything started. I was getting known for my cakes and friends waiting for Christmas to enjoy this cake.
I always bake one cake without alcohol for the kids and for those who cannot have it. There are so many variations you can add to this cake. Another thing I do is bake a cake and keep one side as is and drench the other side with alcohol.
fruits in rum/brandy, grinding it and adding to the cake.
Originally posted: December 12, 013. Content and pics updated: December 12, 2017.
P.S: Check this Weeks blogging tips below the recipe:
- WITH EGG AND RUM
- 30 Dates
- Rum for soaking
- 2 cups 240gms All purpose flour (maida)
- 1 1/4 cup 140gms Unsalted butter
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/4 teaspoon salt
- 1/2 cup 120ml milk
- 2 large eggs
- 1 cup 395g sweetened Condensed milk
- 1/2 cup chopped cashews or walnuts
- SUGAR GLAZE: optional
- 1 cup Powdered confectioners sugar
- 2 - 2 1/2 tablespoons Rum water or juice
- 1/4 cup Finely chopped cashews or other nuts
- FOR EGGLESS CAKE:
- Remove egg and use 2 teaspoons baking soda and 1 1/2 teaspoon baking powder. Rest everything remains same. Cake wont be as soft as the one with egg.
- FOR NON-ALCOHOLIC CAKE:
- Soak the dates in boiling water for 30 minutes. Use enough water to barely cover the dates.
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Soak the dates in rum/brandy atleast a day in advance. Dates can be soaked in alcohol years or months in advance.
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Preheat oven to 325 degrees Fahrenheit or 160 degrees Celsius.
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Spray and lightly dust a bundt pan or a 9*3 inch cake pan.
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Whisk together flour + baking soda +baking powder + salt and keep aside. Make a paste of dates with little liquid as possible.
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Beat butter until soft. Add condensed milk and beat well. Add eggs one by one and beat well after each addition. Do not over beat. Now add the flour and milk and beat until everything is combined. Stir in the date paste and add chopped nuts.
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Bake for 45-50 minutes (Mine took 50 minutes) or until a skewer inserted in the cake comes out clean.
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FOR SUGAR GLAZE: Add 2 tablespoons of liquid and mix well to form a thick paste. Add drops of liquid as needed to make it into pourable consistency. Pour over the cake.
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Variations:
Everyone will love this version of cake as the flavor and smell of alcohol is very mild. Serve it plain, with rum sauce (Recipe here) on the side or drench the entire cake with rum syrup (Recipe here). (Recipe for rum sauce can be Prunes, raisins, other dry fruits and nut can be soaked in rum/brandy instead of dates. For strong flavor: 1. Poke tiny holes in the cake with toothpicks and brush with rum. 2. Make a rum syrup, poke lot of tiny holes on the cake and brush over the cake.
Resource of the week:
FoodbloggersCentral is a great place for free blogging resources.
HEY THERE! HAPPY TO SEE YOU 🙂
If there is liquid left, not absorbed, after soaking, do you drain it off? Or mix it in?
Please drain the liquid or use a tablespoon or two to grind the dates.
Hi Usha, Please find the answer to all your questions below the recipe.
Hi.the cake is really gorgeous (if I can use that word to describe a cake).
I am gonna try tomorrow.would a single day soaking work?
And in how much rum should I soak?And left over rum can be used in the sauce?
Also ,can you tell me the weight of the dates?
Should the dates paste be made with rum or water?
Sorry for too many questions
I agree with you Usha 🙂 Some food can look gorgeous too. I would love your feedback if you give it a try.
Here are the answer to your questions:
1. The dates should be covered entirely with rum, plus an inch more. Let the dates absorb the rum.
2. I don’t have the weight of dates. But will get back to you on that.
3. The dates should have absorbed the rum. So when making the paste, don’t add any extra liquid. Just in case you have to, add the rum which was used to soak the dates.
This is THE cake! Every time I bake it, people ask for more…..and the recipe too! Glad it’s here now…..easy to share 🙂
Thank you Jagritee…yeah this cake is awesome…and this is the cake which made me famous too 🙂
Thanks Teena, for sharing this easy recipe of rum cake. It has been hit in my family. I tried all the others with rum soaking for days but never turned out to be moist and soft. This cake is the just fab, the aroma fills the air in the house. I tried a little different and still it was yumm to eat.
Hey Gloria….I am so glad you and your family liked it…..Merry Christmas 🙂