Rum cake soak
Rum is a great complement to any dessert, but it pairs especially well with coconut and citrus cakes. Dark rum is best for this soak, as it ages longer in barrels and develops a deeper flavor. However, other varieties are also suitable for this soak.
- Proteins: 1.4 g
- Fats: 4.7 g
- Carbohydrates: 51.4 g
- Total time:
- Time in the kitchen:
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Complexity:
It will work even if you're making it for the first time. Not just this dish, but your first time ever.
- Number of servings: 1
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Butter100 G
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Water100 ml
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Sugar150 G
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Salt1 pinch
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Rum100 ml
Place butter, sugar and salt in a saucepan with a thick bottom and high edges.
Heat over medium heat and as soon as the butter begins to melt, pour in the water.
Cook, stirring frequently, until all ingredients are completely dissolved. Make sure the pan heats evenly, but don't let the mixture boil. This is important because otherwise the oil will burn and impart an unpleasant flavor to the dressing.
Turn off the heat and let the mixture cool slightly. Then add the rum and stir quickly. The syrup will begin to bubble slightly. This is normal.
The rum cake glaze is ready. Let it cool completely at room temperature and use it to moisten desserts. Or use it immediately if the recipe calls for it.
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