Citrus Rum Glaze - Florida Rum Cake (Maida Hitter)

Category: Bakery products
Citrus Rum Glaze - Florida Rum Cake (Maida Hitter)

Ingredients

Flour 290 g
Baking powder 2 tsp
Soda 1 tsp
Salt 1/2 tsp
Butter 82.5% softened 227 g
Sugar 200 g
Large egg C0 2 pcs.
Buttermilk / curdled milk / yogurt 240 ml
Lemon zest 1 piece, large
Orange peel 2 pieces, large
Walnuts, finely chopped OK. 100-120 g
Lemon juice 3 tbsp. l.
Orange juice 120 ml
Sugar 200 g
Dark rum 120 ml

Cooking method

  • Oven 175 degrees
  • Form with a pipe with a capacity of 2.5 liters - grease with softened butter, sprinkle with bread crumbs or flour, turn the form over and shake off excess.
  • 1. Sift together flour, baking powder, baking soda, salt. I took less baking powder and soda than in the recipe - 1.5 tsp. and 3/4 tsp. respectively.
  • 2. Beat butter with a mixer until soft, gradually add sugar, beat well. Add eggs one at a time, beating well each time. At low speed, stir in alternating flour in 3 passes and buttermilk in 2 passes, whisking each groove only until the products are mixed. Stir in zest and nuts by hand.
  • 3. Put the dough in a mold, bake for 55-60 minutes.
  • 4. Meanwhile, in a saucepan, mix the lemon and orange juice and sugar. The mixture will need to be put on fire as soon as the cake is removed from the oven.
  • 5. Without removing the cake from the mold, put it on the wire rack, pierce the entire surface with a toothpick. Meanwhile, heat the juice with sugar, stir until the sugar dissolves and until it starts to boil. Pour in the rum. Immediately start pouring glaze / pouring over the cake, gradually, 1 tbsp. l. at a time. The glaze will slowly but surely be absorbed. When you have poured about half of the entire pouring, there will be a small level of unabsorbed liquid around the edges of the cupcake - she needs to be helped with the handle of a metal spoon / serving knife - gently move the cupcake away from the mold so that the pouring seeps deeper, down the surface of the cupcake. Gradually add the remaining fill in the same manner.
  • 6. Then let the cake stand for 10 minutes. During this time, all the frosting will be absorbed into the surface (mainly the top, i.e. the bottom of the inverted cake). Cover the cupcake with a serving plate and gently flip over, release from the mold. Let stand for a few hours, then wrap tightly in foil along with a plate and leave for 12 hours to infuse / soak.
  • Section (you can see that the cake is mostly soaked on the bottom, but this is enough to taste)):
  • Citrus Rum Glaze - Florida Rum Cake (Maida Hitter)

The dish is designed for

12-16 servings

Time for preparing:

60 minutes

Cooking program:

Oven

Note

Recipe from the book Maida Heatter's Cakes. What does the cake have to do with Florida - I have no idea, perhaps the combination of citrus fruits with walnuts and rum is typical for this region ... The cake turned out to be dense, with a rich orange flavor and a lot of nuts (oddly enough for the 100 gram of nuts, literally every centimeter of the surface on the cake slice is "stuck" with them). Rum is in perfect harmony with citrus fruits and nuts.
Bon Appetit!

bukabuza
Natashawhat a wonderful recipe
Well, now chtoli start this form I want for little heriks, and now I wanted this again.
Nataliwave
Lena, the recipe is really good, everything turned out very rich: rich citrus aroma, citrus taste, and even with rum, to boot))) Maida rules)))
Loksa
Natasha, did this amount make a cupcake? Thank you! Itself understood from this. Replace kefir with sour cream, nothing? Did it come out well after impregnation?
Nataliwave
Oksana, yes, this amount turned out to be a big cupcake in Heiritage))
I myself was afraid - suddenly it won't work out? Came out EXCELLENT !!! Still, he simply does not have a chance to freeze, because he is constantly poured with liquid, the filling is completely liquid .. Sour cream, I think, will do if it is not greasy))) write later how it is))
A.lenka
Nataliwave, Natasha, wonderful cupcake !!!
Nataliwave
A.lenka, Thank you so much!)))
Loksa
One of these days I will try, I have long wanted to bake citrus muffins. just eat the losers! eaters are sorely lacking.
Nataliwave
Oksana, I agree, in our difficult "dietary" times, eaters are a problem!)))
Rada-dms
Nataliwave, a wonderful recipe, and so good that not chocolate, but citrus, for our family, of course! THANK YOU!!
Nataliwave
Rada-dms, to your health!)) even surprising - I have chocolate for most of them, no rest!)) made a citrus - at least some variety, it turns out, there are goodies without chocolate!)
A.lenka
Nataliwave, Natusik, how much sugar is in the dough? And how much for impregnation?
Nataliwave
A.lenka, wow, here I am! I missed one line in the recipe, I'll fix it now!
Lena, thanks! The dough - 200g and the filling also needs 200g!
I apologize!
A.lenka
Nataliwave, thanks, Natasha!
Mila1
Nataliwave, Natasha, as always HIGHER PILOTAGE! again I'm taking it to bookmarks
Cvetaal
Natasha, another masterpiece! I can imagine how delicious it is, I really respect everything citrus! Thanks for the great recipe!
A.lenka
Nataliwave, Natusik, take the report ...

Citrus Rum Glaze - Florida Rum Cake (Maida Hitter)

Citrus Rum Glaze - Florida Rum Cake (Maida Hitter)

Baked muffins in a Bavarian form. The dough did not fill the entire form. By the way ... I was very worried, because for the first time, on the advice of Maida and Natasha, I sprinkled the form with crushed biscuits. Nothing like that, it turned out interesting!
The main thing is that after the impregnation (and the cake soaked right in the mold is also excellent !!!) the cake jumped out of the mold very easily.
Really ... I'm not good with accuracy ... The cupcake shifted a little on the plate. And after that it was already impossible to fix it - it is very soft after impregnation, I was afraid to damage it.
Well, in general - now we cool down until the morning!
And zAAAAAAAAApAAAAAAAAh !!!!!!!!!
Natasha, the recipe is awesome !!! Thank you!!!
Nataliwave
Girls, thank you so much for your kind words!))
A.lenkahow you quickly baked a cupcake! Super!!!
I agree, it is very difficult to move it on a plate later, it sticks tightly upside down))
If you have patience, wrap it tightly in foil or cling film, so that it brews for several hours, so that all the flavors, so to speak, "get married"))
Nataliwave
A.lenka, by the way, about the crumbs: in principle, it doesn't matter what to sprinkle with - bread crumbs (odorless and tasteless, naturally) or homemade crushed bread crumbs (from white stale bread) or flour; the effect is about one .. The only thing I always take into account is what kind of cupcake I make (light or dark), because white spots can remain on dark cupcakes from flour .. And for chocolate ones, I always mix flour or crackers with cocoa ..
A.lenka
Nataliwave, Natasha, I usually sprinkle the tin for light muffins with semolina. I love the effect. It, unlike flour, lies flat on the surface, the excess is poured, and does not give streaks on the finished product. Cookies are also a good option, especially for dark muffins .. We need to think about how to replace cocoa for chocolate muffins. Maybe I'll try mixing cookie crumbs with cocoa.
Mila1
A.lenka, Helen, this is how you can crush chocolate chip cookies for sprinkling
Mikhaska
Nataliwave, lovely cupcake! Great recipe, Natasha! It turned out great!
With gratitude I take it to your bookmarks!

A.lenka, wonderful Bavarian! Stunned, what a handsome man!
julia_bb
Natasha joining everyone - great cupcake! I'm just going to sculpt your chocolate today))
Nataliwave
Irina, Yulia, girls, thanks for the kind words addressed to the cupcake!)) I hope you like it too)))

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