Rum Cake

Rum Cake

Oh boy, I guess it’s pretty obvious that this recipe doesn’t align with Earthy Feast’s mission statement of healthy weird hippy food. Ummm… yeah, there’s a naughty packet of pudding and about half a cup of rum in here. I’m sure the very virtuous could figure out a hack – maybe sub some spelt flour or coconut sugar or just go eat a clementine. This is the real deal. Like the grown-up version of visions of sugar plums dancing in your head. I stumbled upon this recipe about a year ago over here but the holidays came and went and I unfortunately never got around to making it. So I continued having these dancing visions of rum cake all year long and now, finally, the dream is a reality! Love, peace and rum cake to all of you and a happy new year!

Rum Cake
  • Step 1

    Rum Cake

    In an electric mixer, cream the butter and gradually incorporate the sugar a little at a time. Once the all the sugar has been added and the mixture has increased slightly in volume, add the eggs one at a time. Wait until each egg has been fully incorporated before adding the next. Be patient! This part always takes a bit of time!

  • Step 2

    Rum Cake

    Add the sifted dry ingredients and the buttermilk/rum mix to the batter as follows: 1/3 of the dry, ½ of the wet, 1/3 of the dry, ½ of the wet, and the last 1/3 of the dry. Wait only until each addition is incorporated to add the next.

  • Step 3

    Rum Cake

    Pouring over the nuts, gently and evenly distribute the batter into the pan. Avoid stirring or tapping the pan. Bake in a preheated oven at 325 F for about 50 minutes.

  • Step 4

    Rum Cake

    Prepare the glaze while the cakes are in the oven: Melt the butter in a pan until brown, nutty and fragrant, stir in water and sugar and simmer for five minutes. Add rum, stir, and remove from the heat.

  • Step 5

    Rum Cake

    Let the cakes cool for 10–15 min after removing them from the oven. Gently remove the cake from the bundt, making sure that the cake is free of the pan and then place the cake back in the pan. Use a wooden skewer to pierce the cake all over and slowly pour ½ of glaze over each cake.

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Ingredients for the Rum Cake

¾ cup all-purpose flour

¾ cup pastry flour

¾ cup sugar

¼ teaspoon salt

½ tablespoons baking powder

1 pack vanilla pudding mix

8 tablespoons butter, room temp

2 large eggs

1 teaspoon vanilla extract

½ cup plus 2 tablespoons buttermilk

¼ cup dark rum

½ cup pecans, lightly toasted

 

Ingredients for the Glaze

4 tablespoons butter

4 tablespoons water

½ cup sugar

¼ cup dark rum

 

Directions 

Sift both flours, salt, baking powder and vanilla pudding mix together. Combine vanilla extract, buttermilk and dark rum, set aside. In an electric mixer, cream the butter and gradually incorporate the sugar a little at a time. Once the all the sugar has been added and the mixture has increased slightly in volume, add the eggs one at a time. Wait until each egg has been fully incorporated before adding the next. Be patient! This part always takes a bit of time! (Alternately, add the sifted dry ingredients and the buttermilk/rum mix to the batter as follows: 1/3 of the dry, ½ of the wet, 1/3 of the dry, ½ of the wet, and the last 1/3 of the dry. Wait only until each addition is incorporated to add the next.) Grease and flour your bunt pan (plain ones with less frills work best here). Evenly distribute the chopped pecans in the bottom of the pan. Pouring over the nuts, gently and evenly distribute the batter into the pan. Avoid stirring or tapping the pan. Bake in a preheated oven at 325F for about 50 minutes. The cake is done when a wooden skewer is inserted and comes out clean. Prepare the glaze while the cakes are in the oven: Melt the butter in a pan until brown, nutty and fragrant, stir in water and sugar and simmer for five minutes. Add rum, stir, and remove from the heat.

Let the cakes cool for 10–15 min after removing them from the oven. Gently remove the cake from the bundt, making sure that the cake is free of the pan and then place the cake back in the pan. Use a wooden skewer to pierce the cake all over and slowly pour ½ of glaze over each cake. Leave the glazed cake in the bundt pan for at least three hours before removing.

 

Notes

Slightly adapted from Aunt Ingrid’s Rum Cake. The funny thing is I have an aunt Ingrid in Germany who would be all over this cake!

I’ll be back from the much needed holiday break on January 10th! See you then!

 

Lentil Salad with Roasted Butternut Squash, Chèvre + Pomegranate

Lentil Salad with Roasted Butternut Squash, Chèvre + Pomegranate

Oh look! Something healthy-ish! Between all these holiday goodies and the most amazingly delicious buttery rum cake I’m planning to share with you all next week I better pack some nutrition into this post… with goat cheese, *winky face. This lentil salad is so super simple and can be easily adapted to accommodate the ingredients you have in your fridge. The crazy holiday time is upon us, super simple lentil salads are your friends! So the formula (which is really similar to these yummy bowls) goes something like this: lentils + roasted veg + fruit + nut/seed + optional cheese & fresh herb. All dressed up with a basic, but always delicious dressing of olive oil and red wine vinegar. Too easy right? Let me give you some more examples: lentils with roasted cauliflower, clementines, almond slivers and feta. Should I keep going? Ok! Lentils, roasted brussels sprouts, apples, pistachios and parmesan. One more? Lentils, roasted beets, walnuts and goat cheese. Now I have the 12-days-of-lentil-salad christmas carol playing in my head! Hope this holiday season is treating you well my friends! Peace!

Lentil Salad with Roasted Butternut Squash, Chèvre + Pomegranate Lentil Salad with Roasted Butternut Squash, Chèvre + Pomegranate Lentil Salad with Roasted Butternut Squash, Chèvre + Pomegranate Lentil Salad with Roasted Butternut Squash, Chèvre + Pomegranate Lentil Salad with Roasted Butternut Squash, Chèvre + Pomegranate Lentil Salad with Roasted Butternut Squash, Chèvre + Pomegranate Lentil Salad with Roasted Butternut Squash, Chèvre + Pomegranate

 

Ingredients for the Lentil Salad 

1 cup lentils, green or black

1 medium sized butternut squash

1/2 a red onion

seeds from 1 small pomegranate

1/2 cup toasted pumpkin seeds

2 ounces goat cheese

1 teaspoon cumin

1 teaspoon paprika

fresh parsley for garnish

 

Ingredients for the Dressing  

1/4 cup olive oil

1/4 cup red wine vinegar

1 teaspoon salt

fresh ground pepper

 

Directions 

While the lentils are cooking, roast the squash. Cube squash and toss with olive oil, spices, s&p and thinly sliced red onion. Roast on 400F for 15 minutes or until tender. Drain lentils after they are done cooking, they taste best al dente in a salad so don’t let them get mushy! In a large bowl toss together the rest of the ingredients. For the dressing simply shake up equal parts olive oil and red wine vinegar and pour over salad. Taste for salt and pepper.