Monday, July 4, 2011

Pusser's Rum Cake

Pusser's Rum Cake

Serves 10-12 per cake, 20-24 per recipe.

With each cake only having 1/8 cup of rum in the batter (plus the slight bit that's added as a glaze on top), these cakes definitely have a rum flavor.  Simultaneously, though, it's not quite as overwhelming as I expected.  This cake is extremely moist, and the buttery, sugary glaze gives the top the perfect bit of crunch. Serve this up with a Pusser's Painkiller for the perfect summer afternoon treat.
Source: Cruising World

1/2 cup chopped pecans (optional)
1 1/2 cups butter, softened and divided
1 (16 ounce) package light brown sugar
3/4 cup sugar, divided
4 eggs
2/3 cup milk
1/4 cup Pusser's dark rum
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons Pusser's light rum
2 tablespoons water
Sweetened whipped cream (optional)

Grease and flour 2 (6-cup) Bundt pans or 2 (9- x 5-inch) loaf pans, and sprinkle evenly with pecans, if using.
Beat 11/4 cups butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Combine milk, dark rum, and vanilla.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans.

Bake at 325 degrees for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 30 minutes; remove from pans.

Bring remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum, and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, 3 minutes. Drizzle over warm cakes, and cool completely on wire racks.

Two Notes From The Little Lady: If you are looking to cut the recipe in half, 8 oz. of brown sugar is roughly one packed AND heaping cup.

The recipe says to allow cakes to cool for 15 minutes in the pans before removing.  Since I knew it was important that the glaze be applied while the cakes were still warm, I followed the directions and attempted to remove after 15 minutes.  Bad idea.  The cake, as I had kind-of expected, wasn't ready to be removed and it fell apart.  Accidents happen.  Try, try again.
Here's my first attempt: FAILURE.

1 comment:

  1. Tara this looks so yummy! I love boozy breads! I tried a bourbon banana bread awhile back...this will be next on my list!