Almond rum cake, deconstructed!

When the holidays come around, there is nothing more festive than liquor cakes! 

They are available in almost any flavor, and vary widely in ingredients.  Some contain all sorts of dried fruit, some are filled with chocolate and nuts.  You can choose from chocolate cake, butter, or spice cake.  Some cakes are heavily dosed with liquor, and others have just a light touch.

This is truly an occasion when you can experiment and create your own version.  I like to make a chocolate cake infused with Bailey’s Irish Cream or Kahlua, or a butter cake infused with rum or brandy.  Sometimes I add chocolate chips, or crushed peppermint candy.  Sometimes, I’ll add dates, bananas, or nuts.

The easiest way to make a liquor cake is with a boxed mix.  Just add the extra ingredients and the liquor of your choice.  But if you want to make a cake from scratch, a suggested recipe follows. 

Almond Rum Cake

3 eggs
2/3 c. butter, softened + 2 TB. melted
1 1/2 c. brown sugar + 2 TB.
1 tsp. vanilla extract
1 tsp. almond extract
3/4 c. milk
2 1/3 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 c. chopped almonds

1 TB. melted butter
2 TB. dark rum, plus up to an additional 6 TB. (Any other liquor may be used.)

Optional:  ½ c. banana, dried fruit or chocolate chips

Pre-heat the oven to 300 degrees.  Grease a bundt pan and set aside.  In a separate bowl, mix together the melted butter, two tablespoons of brown sugar, one tablespoon of rum, and the almonds.  Pour into the bottom of the bundt pan. 

In a large bowl, cream the butter with the sugar. Beat in the eggs, then one tablespoon of rum, vanilla extract, almond extract, and milk.  Add the flour, baking powder, and baking soda.

Pour the batter into the bundt pan.  Bake for 1 1/2 hours or until a toothpick inserted in the center comes out clean.  Remove the cake from the oven.  Let cool.  Remove from the bundt pan. 

If a more intense liquor flavor is desired, wrap the cake in plastic wrap and let it sit overnight.  Sprinkle with an additional two tablespoons of rum, rewrap, and refrigerate overnight.  The next day, sprinkle with the final two tablespoons of rum, rewrap, and let sit at least four hours.  If desired, serve with whipped cream or ice cream.

Almond rum cake, deconstructed

3 eggs

>Health alert:  If whole eggs are a dietary concern, use an egg substitute, such as Better than Eggs or Egg Beaters.  In the alternative, egg whites may be used.

>Ingredient alert: If using only egg whites, it may be necessary to increase the amount of fat in the batter.

2/3 c. butter, softened + 2 TB. butter, melted

>Fat alert:  Butter is fat. If fat is a dietary concern, try light butter or a reduced amount of butter. In the alternative, mashed bananas or prunes may be used. 

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, vegetable shortening is the best substitute.  Vegan butter may also be used. 

>Ingredient alert:  The butter in this recipe gives the cake a rich flavor.  Eliminating, replacing, or reducing the amount of butter will affect the flavor of the cake. 

1 1/2 c. brown sugar + 2 TB.

>Health alert:  If sugar is a dietary concern, any sugar substitute may be used.

1 tsp. vanilla extract
1 tsp. almond extract
3/4 c. milk

>Fat alert:  Whole milk is high in fat.  A low-fat milk or water may be substituted 

>Health alert:  Milk is a dairy product.  If this is a concern, try almond milk.  In the alternative, any other non-dairy substitute may be used.

2 1/3 c. all-purpose flour

>Health alert:  If white flour is a dietary concern, an almond, hazelnut, white bean, or gluten free flour may be used.  >Ingredient alert:  Almond and hazelnut flours are made from ground nuts.  If nuts, or fat, are a dietary or allergy concern, they should be avoided.  

2 tsp. baking powder
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 c. chopped almonds

>Fat alert:  Nuts are high in fat.  The amount of nuts used may be reduced or eliminated.  In the alternative, finely diced apples or pears, or a dried fruit may be used.  >Health alert:  If nuts present an allergy concern, they may be eliminated, and the topping replaced with powdered sugar.

2 TB. dark rum, plus up to an additional 6 TB.

>Health alert:  Most liquors contain sugar.  If this or the liquor itself is a concern, use a rum flavoring.

(Follow the instructions above.)