Rum Drenched Vanilla Cake

I started running.

Not actually running, it was more like a walk-run-pant-stop-walk-run-pant-stop-walk kind of run. But hey, it's a start. 

There is one weird thing about this. I think of cupcakes when I run. Will that make me lose weight slower? I hope not.

But then again, I go to my weekly boxing sessions with my friend Abbie. That should help, right?

You know what might not help?

This Rum Drenched Vanilla Cake.

Even more so that it's a recipe from Dorie Greenspan.

If it's from Dorie, it must be a guaranteed hit.

And it is.

So maybe I'll reward myself with one bite. Okay, make that three. Yummy!!!

Dorie Greenspan's Rum Drenched Vanilla Cakes

from All Cakes Considered

For the cake:
1 stick plus 7 tablespoons unsalted butter
2 2/3 cups all purpose flour
2 1/2 teaspoons baking powder
pinch of salt
2 1/3 cups sugar
6 large eggs
1 plump vanilla bean
2/3 cup whipping cream
2 1/2 tablespoons dark rum


For the syrup:
1/3 cup water
1/4 cup sugar
1/4 cup dark rum





To make the cake:
1. Center a rack and pre-heat the oven to 350 degrees F. Line the bottom of your loaf pans with parchment paper and spray the sides and bottoms with baking spray.
2. Melt your butter, either on the stove top or in the microwave on high power. Set aside and let it cool. In the meantime, take out your eggs and bring them to room temperature (about 30 minutes).
3. In a separate bowl, dry whisk the flour baking powder and salt together. Set aside.
4. In a large bowl, measure out the sugar and then add the eggs, one at a time, whisking after each addition until throughly blended with the sugar.
5. Split the vanilla bean in half scrape out the beans and put it in the egg/sugar mixture. Then add the cream, then the rum.
6. Using a rubber spatula, gently add a third of the flour mixture, stirring until just blended before adding the next third. Repeat until all of the flour mixture has been blended in. The batter should be smooth and thick.
7. Fold in half of the melted butter. When incorporated, fold in the rest.

8. Pour the batter into the prepared pans and smooth the tops with a spatula.
9. Place the pans on a cookie or baking sheet and bake. After 30 minutes, check the cakes for color. If they are browning too quickly, take a sheet of aluminum foil and lightly cover them.
10. Bake for an additional 25 or 30 minutes, until a toothpick or thin knife inserted in the center of each cake comes out clean.


To make the syrup:
11. You start by making a simple syrup. Stir the water and sugar together in a medium saucepan over medium heat. After the sugar dissolves, bring the mixture to a medium boil. (Medium, because a full boil will burn the sugar and you do not want that, believe me). Remove the pan from the heat and stir in the rum. Pour the syrup into a heat-proof bowl to cool.


To finish the cake:
12. When the cakes are done, cool for five minutes in the pans before unmolding them to cake racks.
13. Place the cake racks over a baking sheet lined with parchment or wax paper to catch the drips. Using a thin knife or a long toothpick or a cake tester, poke holes through the cake.
14. Slowly brish the cakes with syrup, allowing time for the cakes to absorb the syrup. Leave the cakes on the racks to cool to room temperature before serving.


Happy cupcaking,
Aikko