Rum Cake

Denis Martel — Sun, 18 Apr 2010 15:27:50 +0000

In the West Indies, the newly wed share with their guest a piece of this cake.

After putting so much rum and wine in the cake, it almost has the texture of fudge. A small piece after dinner is enough to make you happy!!!

The flavour will develop with timeâ€¦ just like good wine!!!

Ingredients:

Fruits:

450 gr mix peel, chopped
450 gr raisins
450 gr dried apricot, chopped
750 ml rum
Enough sweet red wine to cover fruit

Cake:

450 gr brown sugar
450 gr butter
1.5 l flour
10 ml baking powder
12 eggs
2 ml salt
20 ml vanilla
500 ml molasses

Method:

A few weeks before you intend to make this cake, cook the fruit for 15 minutes in boiling water
Drain and put the fruit in a large airtight jar (extra large Mason jar for example)
Cover with the rum and red wine and let marinate a few weeks/months, the longer the better

Cake:

Cream butter and sugar together
In a clean bowl, beat the eggs until they are light and fluffy
Add the butter to the eggs
Add all the remaining ingredients and mix well
Pour the batter in a rectangular pans (about 4 cm high) â€“ like a bread pans (you will need a few of them)
Bake at 300⁰ F for about one hour maximum, then lower the temperature to 275⁰ F for another hour to a hour and a half, until cooked
Let the cake cool before removing from the pans

Orange and Poppy Seed Cake

Denis Martel — Sun, 18 Apr 2010 15:26:03 +0000

This cake is easy to prepare but it is time consuming to make. The result is however fantastic.

Ingredients:

Apricot and orange cream:

250 gr dried apricot
500 ml water
180 ml sugar
180 ml butter
15 ml orange peel
3 eggs

Cake:

560 ml sifted cake flour
375 ml sugar
50 ml poppy seeds
15 ml baking powder
2 ml salt
6 egg yolks
15 ml orange peel
180 ml orange juice
125 ml vegetable oil
5 ml vanilla
9 egg whites
5 ml cream of tarter

Icing:

125 ml soft butter
250 ml sifted icing sugar
250 gr soft cream cheese
Orange peel
Orange thinly sliced

Method:

Cream:

Boil the apricot in water for about 30 minutes then discard most of the water, keeping only 60 ml of liquid
Using a food processor, puree the apricot and liquid, then return the puree to the pot
Add sugar, butter and orange peel
Cook over low heat until the butter and sugar are melted. Keep stirring
Beat the eggs in a bowl and add 250 ml of the orange mixture
Transfer the eggs and orange mixture to the pot and cook for 20 to 25 minutes, whisking occasionally, until the mixture is smooth and has thickened
Pour in a clean bowl, cover and refrigerate until cold

Cake:

In a bowl, mix the flour, 250 ml of sugar, the poppy seeds, baking powder and salt
Make a well in the centre and add the egg yolks, orange peel, orange juice, oil and vanilla. Using a electric mixer, mix the batter for about a minute
In another bowl, beat the egg whites and cream of tarter until soft peaks
Delicately incorporate the egg whites to the cake batter in three times
Pour the batter into an angel cake pan and bake 55 minutes at 325⁰F
Once cooked, turn the pan upside down and let cool completely before removing the cake from the pan
Using a sharp knife (bread knife does a good job), cut the cake in four horizontal sections
Reserve Â¼ of the orange cream in a separate bowl
Place the bottom slice on a serving plate and cover with 1/3 of the remaining orange cream, then repeat for the second and third sections
Cover the cake with the forth section

Icing:

In a bowl, beat the butter, cream cheese and icing sugar until soft and fluffy
Incorporate the reserved orange cream and mix well
Spread the icing on the cake
Make a slit from the edge to the centre of each orange slice
Twist the orange slice and decorate the top of the cake with them

Dried Apricot – Let's Cook Together

Rum Cake

Orange and Poppy Seed Cake