Time for another SCARY GOOD recipe to make this fall. For this one, we’ll guide you through the steps to create a delightful Rum Cake with a twist, featuring our Roadsmary’s Baby Rum Barrel-Aged Pumpkin Ale, a dark and robust beer that complements the rum perfectly.
Ingredients
For the Cake:
- 1/4 cup milk, room temperature
- 1/3 cup sour cream, room temperature (light or regular)
- 1/3 cup dark rum (We used Brugal Anejo)
- 1/2 cup Two Roads Brewing Roadsmary’s Baby
- 1 cup butter, room temperature
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the Glaze:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup rum
- 1/2 cup Two Roads Brewing Roadsmary’s Baby
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Begin by opening a bottle of Two Roads Brewing Roadsmary’s Baby. Allow one bottle to sit for about an hour to decarbonate and come to room temperature while enjoying the other.
- Preheat your oven to 350 degrees farenheit and position the oven rack in the center of the oven.
- In a liquid measuring cup, whisk together the milk, sour cream, rum, and Roadsmary’s Baby. Let this mixture come to room temperature while you prepare the cake batter.
- In a large bowl or using a stand mixer, whip the room-temperature butter on medium speed for about 1 minute. Add the granulated sugar and beat for an additional 4-5 minutes until the mixture is creamy. Mix in the vanilla extract.
- Add the eggs and egg yolks one at a time, ensuring each addition is well combined before adding the next. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- In a separate bowl, combine the cake flour, baking powder, baking soda, and salt.
- Add 1/3 of the dry ingredients to the batter and mix until just combined. Then, add 1/2 of the milk/sour cream mixture and mix again. Continue alternating between the dry ingredients and the milk/sour cream mixture, ending with the dry ingredients. Be cautious not to overmix; simply combine until smooth.
- Grease and flour a bundt pan thoroughly to ensure the cake releases easily. You can use shortening for this step. Pour the cake batter evenly into the prepared pan.
- Bake the cake at 350 degrees farenhiet for approximately 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- While the cake is baking, prepare the glaze. In a saucepan over medium heat, combine the butter, granulated sugar, brown sugar, rum, Roadsmary’s Baby, heavy cream, and vanilla extract. Stir until the butter has melted and the mixture is smooth. Bring it to a boil, stirring constantly, and let it boil for 2 minutes.
- Allow the cake to cool in the pan for at least 15 minutes. Gently invert it onto a plate or serving platter. Then, using a toothpick or skewer, poke holes all over the cake’s surface.
- Pour most of the glaze over the cake, reserving a little for the final touch. Let the cake soak up the delicious glaze for at least 20 minutes.
- Finally, invert the cake onto a serving platter and spoon the remaining glaze over the top.
- Store your Rum Cake in the refrigerator, well-covered, to maintain its moisture and flavors.
If you try it – be sure to snap a picture and tag @tworoadsbrewing on Instagram for a chance to be featured.