New sweets excite me. I recently discovered Alma Hackney’s Rum Cake recipe, a decadent Caribbean treat. After my first try, I knew I had to share the recipe and my story with my readers.
This blog post will show you how to make Alma Hackney Rum Cake, answer some commonly asked questions, and give you some tips to make it perfect every time.
What is Alma Hackney Rum Cake?
Alma Hackney Rum Cake is a moist and flavorful cake that is infused with rum and a rich caramel sauce. The cake is named after Alma Hackney, a Jamaican entrepreneur who became famous for her delicious rum cakes.
Alma Hackney Rum Cake has become a popular dessert in the Caribbean and is enjoyed by locals and tourists alike.
Alma hackney rum cake Ingredients
To make Alma Hackney Rum Cake, you will need the following ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup whole milk
- 1/2 cup dark rum
- 1 teaspoon vanilla extract
- For the caramel sauce:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup dark rum
Directions To Make alma hackney rum cake
Now that you have gathered all of your ingredients, it’s time to start baking! Follow these step-by-step instructions to make the perfect Alma Hackney Rum Cake:
Step 1: Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan and set it aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
Step 3: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 4: Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Mix until just combined.
Step 5: Stir in the rum and vanilla extract.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8: While the cake is baking, make the caramel sauce. In a small saucepan, melt the butter over medium heat. Add the sugar and stir until it dissolves. Gradually add the rum, stirring constantly. Simmer for 3-4 minutes, or until the sauce thickens slightly.
Step 9: When the cake is done, remove it from the oven and let it cool in the pan for 5-10 minutes. Then, invert the cake onto a wire rack and allow it to cool completely.
Step 10: Once the cake has cooled, brush the caramel sauce over the top and sides of the cake, making sure to cover every inch.
Step 11: Slice and serve the cake, garnished with fresh fruit or whipped cream, if desired.
Tips and Tricks alma hackney rum cake
Be sure to use room-temperature eggs and butter, as they will mix together more easily and create a smoother batter.
Do not overmix the batter, as this can result in a tough cake. Mix until the ingredients are just combined.
Make sure to brush the caramel sauce over the cake while it is still warm, as this will help the cake absorb the sauce better.
You can use light or dark rum in this recipe, but using dark rum will give the cake a richer and more intense flavor.
To make the cake even more decadent, you can add chopped nuts or dried fruit to the batter.
alma hackney rum cake recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 1/2 cup whole milk
- 1/2 cup dark rum
- 1 teaspoon vanilla extract
- For the caramel sauce:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup dark rum
Instructions
- Step 1: Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan and set it aside.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
- Step 3: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Step 4: Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Mix until just combined.
- Step 5: Stir in the rum and vanilla extract.
- Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Step 8: While the cake is baking, make the caramel sauce. In a small saucepan, melt the butter over medium heat. Add the sugar and stir until it dissolves. Gradually add the rum, stirring constantly. Simmer for 3-4 minutes, or until the sauce thickens slightly.
- Step 9: When the cake is done, remove it from the oven and let it cool in the pan for 5-10 minutes. Then, invert the cake onto a wire rack and allow it to cool completely.
- Step 10: Once the cake has cooled, brush the caramel sauce over the top and sides of the cake, making sure to cover every inch.
