Orange Rum Cake Recipes

SPICED POUND CAKE WITH ORANGE RUM SAUCE

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

ORANGE RUM CAKE

Steps:

• Stir together flour, baking powder, baking soda and salt; set aside.
• In large bowl of electric mixer cream butter, 1 cup sugar and orange and lemon peel until fluffy. Add eggs, one at a time, and beat after each until thoroughly blended. At low speed add flour mixture alternately with buttermilk. Fold in walnuts.
• Spread batter evenly in greased 9 inch tube pan. Bake in center of preheated 350 degrees F (175 degrees C) oven about 55 to 60 minutes or until pick inserted in center comes out clean, cake shrinks slightly from sides of pan and surface springs back when pressed lightly with finger. Cool pan on rack slightly. In saucepan mix juices, remaining 1 cup sugar and the rum; bring to boil, then pour carefully over cake in pan. Cool, cover; let stand in pan a day or two before serving.

RUM CAKE

Steps:

• Place the raisin and prunes in a medium sized pot, pour in the rum to cover and bring to a boil for 1 minute over medium high heat.Turn stove off, cover pot and remove from heat. Set aside.When the fruit has absorbed most of the liquid and has cooled almost to room temperature, purée it in a blender until it's smooth, fruity, and the rum is fragrant.Preheat the oven to 350°F.Fill a baking pan halfway with water and place it on the bottom shelf in the oven. You need to do this to create steam so that your cake comes out super moist.Butter a 9x3-inch round cake pan with a bit of butter, then line it with parchment paper and butter the parchment too.Dust the parchment paper lightly with flour, tapping out any excess. Set aside.In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and fresh ground nutmeg. Set aside.In a stand mixer fitted with the paddle attachment, cream the unsalted butter with the brown sugar on medium-high speed until fluffy and light, about 3 to 5 minutes.Lower the speed and add the eggs, one at a time, until they're fully incorporated. Stop the mixer and scrape the bottom and sides of the bowl.Add the vanilla, molasses, and 1 cup of the blended fruit to the mixture and mix just until they're combined. The extra blended fruit can be placed in the fridge for future use. It will keep for several months.With the mixer on low, slowly add the dry ingredients to the wet ingredients, in small increments. Finish by incorporating the final bit of flour mixture into the batter with a stiff rubber spatula.Pour the batter into the prepared cake pan and bake until the top is dark brown, 50 minutes to 1 hour, or until a cake tester comes out clean.Remove the cake pan to a cooling rack, wait for 5 minutes, and then flip the cake down onto another cooling rack, carefully remove the pan and the parchment paper. Place the extra 1/4 rum in a spray bottle and spray the entire cake, including sides. Allow the cake to cool completely.Once cooled, flip the cake right side up on the rack and spray the entire cake once again with extra rum.Wrap cake in wax or parchment paper and then tightly in plastic wrap.Notes:The beauty of this cake is that it will keep at room temperature, for up to 3 weeks. Just spray it with rum ever so often to keep it punched with rum flavour.When serving, sprinkle lightly with powdered sugar and garnish with pomegranate seeds and sliced oranges.If you're ever in a pinch to get your eggs to room temperature quickly, simply place your eggs in a bowl and cover with hot tap water for 5 minutes.If you've reached for your brown sugar and have found that it has hardened over time, do not throw out. Simply place a couple slices of any type of bread in the bag or container, seal and leave overnight. Your sugar will return to its normal state.*Grace Browning Caramel, a product of Jamaica, is used to enhance the color of this cake, hence the name Black Cake.Source: From Carleen in Markham