STICKY RUMTOPF CAKE

STICKY RUMTOPF CAKE image

Yield 16 Slices

Number Of Ingredients 16

adapted from Dan Lepard's rum cake in Short & Sweet
Ingredient
125g unbleached all purpose flour
125g whole wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
225g dark brown sugar
3 large eggs, room temperature
125g grapeseed oil
75mL + 200mL liquor from your jar of rumtopf
150g medjool dates, pitted and chopped
100g almonds, chopped
250g chopped and drained fruit from your jar of rumtopf

Steps:

Method Preheat oven to 350F. Butter and flour a 12-cup Bundt cake pan or coat it with cake release baking spray. Have all the ingredients scaled out. In a large mixing bowl, whisk together both flours, baking powder, baking soda, black pepper, cloves, and cinnamon. Set aside. Put brown sugar and eggs in the bowl of an electric mixer. Mix on medium high speed using the paddle attachment for 4 minutes until light and fluffy. Turn the speed down to medium low and gradually pour in oil and 75mL of rumtopf liquor until incorporated. Mix in the flour mixture on low until just combined. Stir in dates, almonds, and drained fruit. Immediately pour the batter into prepared baking pan. Bake for 50-60 minutes or until skewer insert into the centre of cake comes out clean. The cake may sink a bit in the middle but that's okay. Pour in 100mL of rumtopf liquor evenly over the cake as soon as it comes out of the oven. Cool on wire rack for 10 minutes before unmoulding. Set a baking tray under the wire rack to catch any drips. Brush on remaining 100mL rumtopf liquor over cake. Keep in airtight container at least overnight before serving so the flavour has a chance to age a bit. This cake keeps well for a few days but we usually eat it too quickly to find out.