The King’s Crown Butter-Rum Cake recipe is an absolute must-try for cake enthusiasts and rum lovers alike. This cake has the perfect balance of sweetness, richness and a delightful rum aroma that will titillate your taste buds. The recipe calls for scratch-made ingredients, which adds an extra charm to the baking process.
As much as it is a delicious dessert, it is also a cultural icon with its origins traced back to the Mardi Gras tradition – the King Cake. According to folklore, whoever finds the baby figurine hidden in the cake of a King Cake is crowned as the King or Queen of the Mardi Gras festival. Our recipe takes inspiration from this tradition but infuses it with a rich twist of butter and dark rum.
Baking experts and amateurs alike will find joy in creating this masterpiece in their own kitchen. Whether you’re prepping for a special occasion or just indulging your sweet tooth, this King’s Crown Butter-Rum cake will become one of your go-to desserts. Get ready to be crowned Queen or King of good taste!
Why You’ll Love This Recipe
Welcome, my dear food enthusiasts! If you’re looking for a cake that’s decadent, rich, and bursting with flavor, then look no further than the King’s Crown Butter-Rum Cake. This cake recipe is the perfect choice for anyone craving an indulgent and spongy dessert filled with a delightful aroma and taste of rum. Here are some reasons why you’ll love this butter rum cake recipe from scratch.
Firstly, this cake embodies everything you could want in a dessert. It has a soft and moist texture that’s unparalleled by any other cake recipes you may have tried before. Plus, it features two of my favorite ingredients: butter and dark rum, which contribute to the perfect balance of sugar and richness. The addition of allspice, cinnamon, and vanilla extract gives this cake an added depth of flavor that is sure to please even the most discerning palates.
Secondly, don’t worry if you’re not an experienced baker because this recipe is easy to follow. You’ll need just a few standard ingredients found in any pantry – flour, eggs, granulated sugar – plus some brown sugar light as well as heavy cream to produce a moist texture that melts in your mouth. The amounts are precise, so there’s no chance of measuring disaster. Just use high-quality ingredients like unsalted butter to ensure flawless results to make this cake mix easy to work with.
Thirdly, this recipe is versatile enough to allow substitutions based on your liking or dietary needs. For instance, you can swap out dark rum for Jamaican or Caribbean rum for a unique adventure across the globe. Try incorporating walnuts for a nutty and crunchy flavor or switching bourbon for spiced rum for a Kentucky butter cake twist. If you like experimenting with baking procedures, try using baking powder instead of soda or add some lemon zest for a citrus-y kick.
Finally and most importantly, this Butter-Rum Cake screams celebration! Perfect for Mardi Gras gatherings as it is called King’s crown Butter-Rum Cake but also ideal for sumptuous events like weddings or family get-togethers. Give your loved ones something special by presenting them with this impressive bundt cake on their special day.
In conclusion, if you fancy exploring the culinary arts using 1950s recipes with improved flavors resulting from modern techniques then The King’s Crown Butter-Rum Cake should be at the top of your list since it has never disappointed when it comes to satisfying taste buds anywhere around the world! Trust me
To make a delicious King’s Crown Butter-Rum Cake from scratch, you will need to gather these ingredients:
- 1 cup of unsalted butter (at room temperature)
- 2 cups of granulated sugar
- 4 large eggs (at room temperature)
- 3 cups of cake flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- ½ teaspoon of ground allspice
- ½ teaspoon of ground cinnamon
- 1 cup of dark rum
- ¼ cup of heavy cream
- 1 teaspoon of vanilla extract
Also, here are the additional ingredients for the caramel glaze:
- 1 cup of light brown sugar
- ¼ cup (½ stick) unsalted butter
- ¼ cup of water
- A pinch of salt
Keep in mind that the quality and freshness of each ingredient are essential. If you want to achieve the best result, use high-quality dark rum and fresh unsalted butter. Make sure your eggs are fresh and at room temperature to avoid any unwanted lumps in your batter.
The Recipe How-To
Let’s dive right into the recipe for this delectable King’s Crown Butter-Rum Cake from scratch. Please make sure to read through all of the recipe steps before getting started.
Here are the ingredients you’ll need:
- 2 cups of granulated sugar
- 1 pound of unsalted butter, softened
- 6 large eggs, at room temperature
- 4 cups of flour
- 1 teaspoon of baking powder
- 1/3 cup of dark rum
- 3/4 cup of heavy cream
- 2 teaspoons of vanilla extract
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground allspice
- 1 teaspoon of salt
- Preheat your oven to 325°F. Grease and flour a 12-cup King Bundt Cake Pan.
- In a small bowl, whisk together the flour, baking powder, cinnamon, allspice, and salt.
- Using an electric mixer on medium-high speed, cream together the butter, granulated sugar and light brown sugar until light and fluffy.
- Add one egg at a time to the butter-sugar mixture, beating well after each addition.
- Slowly mix in the flour mixture until completely combined.
- Add in the dark rum, heavy cream, and vanilla extract while continuing to mix. The batter will become smooth and velvety.
- Pour the batter into your prepared pan and smooth out the top with a spatula.
- Bake in preheated oven for about 75 minutes or until a toothpick placed in the center comes out clean.
- Remove cake from oven and let it cool in pan for around 10 minutes.
- Prepare the glaze while waiting for the cake to cool down by mixing brown sugar light, water, unsalted butter and rum together in a medium sized saucepan over medium heat until smooth and slightly thickened stirring occasionally – about ten minutes or so.
- After ten minutes have passed transfer cake onto a wire rack to cool then place it back on top of same bundt cake pan that you just removed it from earlier this time making sure flat side is up (This trick is key when aging rum cakes).
- Pierce cake all over with a fork or toothpick (about an inch apart), pour glaze evenly over top, set aside then cover with metal foil; allowing cake to soak up glaze overnight or for an extended period (The longer you age it – up to five days max – better flavor will develop).
- Serve this mouthwatering butter-rum cake during Mardi Gras season’s or at any family gathering!
I hope you found these instructions clear and easy-to-follow! Don’t be shy to try something different by experimenting with substitutes like *J
Substitutions and Variations
For those who want to add their personal touch to the King’s Crown Butter-Rum Cake recipe, there are a few substitutions and tasty variations that can be made.
Firstly, if you want to avoid using rum altogether, you can substitute it with a non-alcoholic version by using rum extract or by simply adding additional vanilla extract in its place. Another option could be to try dark spiced rum or Jamaican rum, which would add a unique flavor profile to the cake.
If you’re looking for a healthier spin on the recipe but still want to enjoy the decadence of the butter-rum cake, try substituting some of the butter with unsweetened applesauce for a lower fat content. You can also use a combination of whole wheat flour and all-purpose flour instead of solely all-purpose flour for a heartier texture.
For those interested in nutty flavors, try adding some roughly chopped walnuts into the batter. It would make for an excellent variation on this classic King’s Crown Butter-Rum Cake recipe.
If you have dietary restrictions or limitations, feel free to tweak the ingredients to meet your needs. For example, you can use gluten-free flour instead of regular flour or swap an alternative sugar like brown sugar for a more delicate sweetness. Vegans can also swap out eggs with flax eggs (made from ground flaxseed and water) or bananas for binding purposes.
In conclusion, this King’s Crown Butter-Rum Cake recipe is versatile enough for any cooking enthusiast looking to switch up dessert night while still enjoying rich flavor and texture.
Serving and Pairing
The King’s Crown Butter-Rum Cake is a dessert fit for royalty. This cake is perfect for any occasion, and it can be served either warm or cold. When it comes to pairing, you may serve it with vanilla ice cream or whipped cream to balance the sweetness of the cake.
For a more indulgent serving suggestion, I recommend serving this cake with some rum syrup. To make the rum syrup, just heat some rum in a saucepan with some sugar and a bit of water until the sugar is dissolved, and then pour it over the cake.
If you’re looking for something more savory, you can pair this cake with a cup of coffee or tea. The flavor profile of the cake perfectly complements both beverages, and it offers a nice balance to the richness of the dessert.
This cake is also perfect for special occasions like Mardi Gras or cocktail parties. Its buttery texture and rich taste can complement any party menu, and its crown shape makes it an excellent centerpiece on your table.
In summary, this cake is versatile enough to be served for any occasion. You can let your creativity run wild when it comes to pairing this up with different sides; there’s no wrong way to enjoy this heaven-on-a-plate dessert!
Make-Ahead, Storing and Reheating
Whether you made too much, or want to savor your King’s Crown Butter-Rum Cake over the course of a few days, reheating and storing are key. Luckily, this buttery cake is a great make-ahead option.
To store the King’s Crown Butter-Rum Cake properly, you should wrap it in plastic wrap or foil and place it in an airtight container. Store it in the fridge for up to 4 days before reheating.
When it comes to reheating, there are a few options. One way is to use a microwave oven. Simply slice your cake and warm it up for 10-20 seconds on high. This method should be used only if you are going to consume the cake right away as microwaving may dry out the texture and compromise its flavor.
Another way is to preheat your oven to 350°F and wrap individual slices of cake in aluminum foil. Put them back into the oven for about 10 minutes, depending on how many pieces you are reheating.
For a more sophisticated presentation, drizzle some rum syrup over the cake slices before warming them up.
Whatever reheating method you choose, remember not to heat the cake for too long as it will become dry and lose its buttery texture.
Fortunately, this decadent cake can also be frozen for future enjoyment. Once you baked the cake, let it cool completely, wrap it tightly with plastic wrap followed by overlapped aluminum foil or place it in an airtight container with covers. The King’s Crown Butter-Rum cake should keep well up to six months in the freezer.
Thaw frozen butter rum cake at room temperature gradually without removing wraps or covers until completely defrosted. To warm up refrigerated or thawed cake, follow one of the above methods.
Keep these tips in mind so you can enjoy your King’s Crown Butter-Rum Cake anytime you want without losing any of its royal flavors!
Tips for Perfect Results
To achieve a decadent King’s Crown Butter-Rum Cake, follow these simple tips for perfect results. Don’t cut corners when it comes to ingredients and make sure you follow the recipe instructions carefully.
Firstly, ensure that all your ingredients are at room temperature. This is particularly important for butter and eggs. The butter should be soft enough to cream with sugar easily. When beaten, the egg whites have more volume and will give your cake a delicate texture.
When incorporating dry ingredients like flour, baking powder, salt, and spices into your batter, do not overmix. Over-mixing can lead to a cake that is less tender and more dense. Only mix until the ingredients are combined well.
Use a high-quality dark rum like Jamaican or Caribbean rum for the best flavor in this cake recipe. If you prefer a less boozy flavor, use spiced rum or Bacardi rum instead.
It’s really important to measure your ingredients accurately. Use a kitchen scale to ensure you’re measuring the correct amount of flour – this helps prevent a dry or dense cake. And don’t forget to sift the flour for a lighter texture.
Finally, resist the urge to open the oven door while baking this king cake – even if you’re tempted to check on it. Opening the oven causes temperature fluctuations and can lead to a cracked cake top or sink in the middle while baking.
By following these tips and paying close attention to detail, you’ll be rewarded with a king crown buttered-rum cake that is moist, tender with all unparalleled flavors unctuous referred as the 1950s recipes’ best rum bundt cake.
As a baker, I understand that every recipe may bring up some questions or concerns. That’s why, in this FAQ section, I’ve included the most commonly asked questions and their respective answers to make sure that you have all the information you need to successfully make this King’s Crown Butter-Rum Cake from scratch. So, let’s take a look at these FAQs and see what others have asked before!
What kind of rum is best for rum cake?
When it comes to baking a rum cake, selecting the right type of rum can make all the difference in terms of taste and texture. Captain Morgan, a dark rum, can bring a spicier and more intricate flavor profile to your cake. Alternatively, Angostura 5 years, with its toffee and caramel notes and hints of warm spices, can also make for a delicious addition to your recipe. You can purchase both options on Drizly to elevate your baking game.
Can I use rum instead of water in cake mix?
Incorporating alcohol into your baked goods can elevate their taste, texture, and structure. Various spirits, such as bourbon, rum, port, and vodka, can bring a unique touch to your desserts. You can even experiment with adding a splash of vodka to your pie dough for a flakier consistency and reduced gluten development compared to using water. The same technique can be used for shortbread and tart dough.
Does the alcohol baked out of rum cake?
Rum cake typically includes rum in both the cake batter and sauce. However, it’s worth noting that much of the alcohol content evaporates during the baking and heating process. Nonetheless, it’s not entirely true that 100% of the alcohol is removed during baking.
Does rum cake get you drunk?
Consuming a large amount of rum cake can lead to intoxication, as certain varieties of rum cake can have a high percentage of grain alcohol, some of which exceed 5%. However, there are also rum cakes available that contain less than 0.5% alcohol on a regular basis.
In conclusion, the King’s Crown Butter-Rum Cake is a delectable treat that will take your taste buds on a journey of flavor. With its rich buttery texture and warm spicy undertones of allspice and cinnamon, this cake is sure to be a crowd-pleaser at any celebration or gathering. The dark rum gives it a unique and robust flavor, while the heavy cream adds richness and depth to the cake’s overall composition.
By following the clear and concise instructions in this recipe, you can easily create a delicious butter rum cake from scratch. Whether you’re an experienced baker or just starting in the kitchen, this recipe is perfect for bakers of all levels.
So why not give it a try? Impress your friends and family with your culinary skills by baking a King’s Crown Butter-Rum Cake. Substituting various rums or adding nuts would switch up the recipe’s taste entirely. You’ll love this cake so much that it may just become your go-to dessert recipe for all future occasions!
King’s Crown Butter-Rum Cake (from scratch) Recipe
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 12 tablespoons butter, softened,divided
- 1 cup granulated sugar, divided
- 3/4 cup packed light brown sugar, plus
- 2 tablespoons packed light brown sugar, divided
- 4 eggs
- 3 cups heavy cream, divided
- 5 tablespoons dark rum, divided
- 2 teaspoons vanilla extract, divided
- colored crystal sugar (Purple, green, and gold)
- Preheat oven to 350*F.
- Grease 2 8" round cake pans.
- Combine the first 5 ingredients; set aside.
- Using an electric mixer on medium-high speed, cream 10 Tbsp.
- butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
- Blend in the eggs one at a time.
- Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
- vanilla; blend well.
- Reduce mixer speed to medium; gradually beat in the flour mixture.
- Spread batter evenly in the prepared pans.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
- With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
- Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
- Poke holes in bottoms of cakes; brush with remaining rum syrup.
- Cool completely.
- With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
- Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
- Top with the other cake layer.
- Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
- Spread top and sides of cake with remaining whipped cream.
- Pipe rosettes on top of the cake; sprinkle each with colored sugar.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.