英属维尔京群岛黑朗姆酒蛋糕

食材

服务 12

• 2 cups通用面粉
• 1 cup黑朗姆酒(分裂的)
• 3鸡蛋
• 1 cup无盐黄油(软化了)
• 1½ cups红糖
• 1 tsp香草精

步骤

1. 1

   奶油黄油和糖

   将黄油和糖搅打至颜色变浅且蓬松。一次加一个鸡蛋，然后加香草精。

   Alternatively, use Baker's Joy spray (flour + oil in one can) for foolproof bundt release.

2. 2

   加入面粉和朗姆酒

   交替加入面粉和 3/4 杯朗姆酒，直至完全混合。

   Butter and eggs must be at room temperature (20–22 °C). Cold butter will not cream properly; cold eggs will curdle the batter.

3. 3

   烘烤

   倒入涂有油脂的烤盘中，在 175 °C 的温度下烘烤 55-60 分钟，直到串出来的串是干净的。

   如果褐变太快，请用箔纸松散地覆盖。

4. 4

   用朗姆酒浸泡

   趁热，将剩余的 1/4 杯朗姆酒刷在蛋糕上数次，直至吸收。切片前冷却。

5. 5

   Bake

   Pour the batter into the prepared bundt tin and smooth the top. Tap the tin gently on the counter three times to release any large air bubbles. Bake at 175 °C for 55–60 minutes until a wooden skewer inserted into the thickest part comes out with just a few moist crumbs (not wet batter). The cake will pull away from the sides slightly when done.

   If the top is browning too quickly after 40 minutes, cover loosely with a sheet of foil and continue baking.

6. 6

   Soak with rum while warm

   Remove the cake from the oven and let it cool in the tin for exactly 10 minutes — long enough to firm slightly but still warm enough to absorb liquid efficiently. Use a thin skewer or cocktail stick to poke 40–50 holes all over the bottom (now the top) of the cake. Slowly pour and brush the remaining ¼ cup rum over the surface in several passes, allowing each application to absorb before adding more.

7. 7

   Cool and unmould

   Let the soaked cake cool completely in the tin — at least 1 hour. Invert onto a wire rack or serving plate, gently tapping the tin to release. If it sticks, run a thin palette knife carefully around the inner and outer edges before trying again. The finished cake should be glossy, deeply amber, and richly fragrant with rum.

变化

• •

  添加浸泡过的葡萄干和樱桃，制成传统的水果蛋糕。

• •

  淋上朗姆酒黄油釉。

• •

  素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。

• •

  更辣：在芳香剂中添加切碎的新鲜辣椒或一茶匙压碎的阿勒颇/乌尔法胡椒，以获得温暖、分层的热量，而不是单一的强烈刺激。

存储

包装好后在室温下保存最多 1 周；冷冻期长达3个月。

常见问题解答