Golden rum bundt cake
Retro is in, sugar is out: bake a juicy goldenrum bundt cake with rum and the light sweetness of Hermesetas Granulated. Merry Christmas to all of you!
- Cake: Preheat the oven to 175 °C. Grease a bundt-shaped or wreath-shaped tin with butter and dust with flour. Tap off the excess flour. Sieve the dry ingredients (flour, Hermesetas Granulated, corn starch, salt, baking soda and baking powder) together in a bowl. Place to one side Add the creme fraiche with the cream, dark rum and vanilla extract in a second bowl. Mix well. Add the butter (room temperature) in another bowl and mix with 50 g Hermesetas Granulated using a food processor. Constantly increase the whisk speed until the mixture is light and airy. Beat the eggs one by one into the butter mixture and mix well. Add the yolks as well. Scrape remaining dough from the sides of the bowl and add into the mixture. Now alternate between adding the flour mixture and the cream mixture to the egg mixture and whisk constantly. Continue whisking until the dough is smooth. Pour the dough into the cake mould. Bake in the oven for approx. 1 hour and 10 minutes until the dough no longer sticks to a wooden stick when poking a hole in the mixture.
- Topping: Prepare the rum syrup while the cake is baking in the oven. Add all ingredients into a pot and heat slowly until they start to simmer. Allow to simmer for approx. 8 minutes. Take the syrup off the heat and let it cool until the cake has baked.
- Cake: Remove the baked cake from the oven and let it cool in the mould for 15 minutes. Turn the cake out of the mould and allow it to cool on a wire rack. Clean the cake mould. When the cake is well cooled, place the cake mould over the cake again and turn it over. Poke small holes in the cake base and pour the rum syrup in the holes. Once the syrup has dried, turn the cake back over and place on a cake tray.
Butter, room temperature