Spiced Rum Cake

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Spiced Rum Cake
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Makes: 12 servings adjust




This simple and delicious dessert ties together great Northwest ingredients with French and Polynesian flavors.

Directions
 

Step 1

Dough: Preheat oven to 350 degrees.

Ingredients

  • 1 1⁄2 tablespoons Dry Active Yeast
  • 2 tablespoons Sugar
  • 1⁄2 cup Whole Milk

Step 2

Dissolve the yeast in the milk. Sprinkle the sugar on top and set aside until the mixture starts to bubble, approximately 10-15 minutes.

Ingredients

  • 2 cups All-Purpose Flour, shepherds grain brand
  • 1 tablespoon Salt

Step 3

Using the paddle attachment for a stand mixer, mix the flour and salt. Pour the yeast milk mixture over.

Ingredients

  • 3 large Egg

Step 4

Mix on a low setting until blended, then add the eggs all at once. Mix until a dough ball is formed and all lumps are gone.

Ingredients

  • 6 tablespoons Butter, soft

Step 5

Add the softened butter in small pieces and mix dough until shiny and elastic, about 3-5 minutes.
 

Step 6

Place dough in a greased bowl and cover with plastic, allowing to rise until doubled about an hour.
 

Step 7

Divide the dough into 12 equal pieces, and form into balls. Place balls into greased molds, or a greased muffin pan.
 

Step 8

Allow to dough balls to rise a second time for 15 minutes. Bake for 10-15 minutes or until golden brown.

Ingredients

  • 1 cup Mascarpone, fresh
  • 1 cup Heavy Cream
  • 4 tablespoons Sugar

Step 9

Mascarpone Cream: Combine all ingredients and whip until medium soft peaks are formed. Set aside.

Ingredients

  • 1 cup Water
  • 1 cup Sugar
  • 1⁄4 cup Dark Rum, rogue brand, more if you really like rum

Step 10

Rum Syrup: Heat together sugar and water on the stove until sugar is dissolved. Remove from heat and add rum. Let cool to room temperature. This can be made a day ahead or kept in the fridge, just make sure you let it warm to room temperature before soaking the cake.

Ingredients

  • Fruit, tropical, such as pineapple or mango
  • 1 tablespoon Sugar

Step 11

Tropical Fruit: Cut the fruits as desired, and dust with sugar. Toss around to make sure it’s well coated, and let stand for 20 minutes to macerate.
 

Step 12

Finish Dessert: Take the cakes while still warm and submerge them in the rum syrup. Allow them to soak for a few minutes to insure the cake isn’t dry. Remove the cake when it’s thoroughly saturated and let rest on a wire rack to drain off excess liquid. Serve with mascarpone cream and selection of your favorite fresh fruits or your preference of tropical fruits (pineapple, mango, etc)
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