Recipe: Delicious Rum & Sultana Cake

recipe delicious rum sultana cake

Rum & Sultana Cake. Rum is a liquor made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Most rums are produced in Caribbean and American countries, but also in other sugar-producing countries, such as the Philippines and India.

Rum & Sultana Cake That's about the only criteria for making rum. Unlike most spirits, there are no territorial restrictions and very few. There are three main types of rum: white rum, dark rum, and spiced rum. You can cook Rum & Sultana Cake using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Rum & Sultana Cake

  1. You need 125 g of Butter.
  2. You need 1/2 cup of Caster Sugar.
  3. Prepare 3 of Eggs *at room temperature.
  4. It’s 1 cup of Self-Raising Flour.
  5. You need 1 tablespoon of Rum.
  6. Prepare 1/2 cup of (or more) Rum-Steeped Sultanas OR Raisins.
  7. Prepare 1/2 cup of Coarsely Chopped Walnut *optional.

Rum is a staple when it comes to putting together your at home bar. It's great for mixing drinks like piƱa coladas, mojitos, dark 'n' stormies, and so many more. Bacardi is the biggest rum distillery in Puerto Rico, but Destileria Serralles makes what might be the most popular as far as the locals are concerned: Don Q. This inexpensive rum is named after.

Rum & Sultana Cake step by step

  1. Preheat oven to 180C. Lightly grease a loaf tin or line with baking paper..
  2. Beat Soften Butter and Sugar together in a large bowl until creamy. Add Eggs, one at a time, beating well. Add Rum, Rum-Steeped Sultanas and Walnuts, then fold in Flour and combine well. Spoon the mixture into prepared loaf tin, smoothing top..
  3. Bake for 40-45 minutes or until cooked. Cool in pan for 5 to 10 minutes before turning onto a cooling rack because the cake is fragile..

Gold Rum is a rum that tends to be stronger tasting than White Rums, but not as strong as Dark Rums. They tend to be aged in [white] oak barrels, which transfers a part of the barrel to the color, hence gold rum. Some gold rums might use coloring instead of aging to give it the gold / page appearance. This delicious concoction is the traditional rum punch recipe used in the West Indies, passed down for years. The old rhyme goes, 'One of sour, two of sweet, three of strong, four of weak.' Any fruit juice can be used.

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