A rum-soaked cake is known as a "baba."
After the cake has baked and cooled it is sprinkled with rum and is allowed to soak it in before it is decorated.
Jamaican rum, and cake
A rum-soaked cake is known as a "baba."
A Rum Baba.
A four letter word for rum cake is baba.
This is a babka, or a rum baba.
rum cake
One can find great recipes for rum cake in many cookbooks. Some of the better ones include 'The Cake Bible', 'Baking with the Cake Boss' and 'Betty Crocker The Big Book of Cakes'.
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Sultana raisins in cake, especially fruit cake, adds another flavour to an otherwise dense cake. Also, they release the liquid you soaked them in before hand, so if you want a rum-cake, soak the raisins in rum overnight.
One can find a rum sponge cake recipe at their local library. Look under the cooking or recipe sections. Some library's may not have such books. A rum sponge cake recipe can also be found on cooking companies such as AllRecipes.
"Soak" is a misnomer for what is actually done. What people usually do is to pierce the cake with thin skewers or thin knitting needles and then sprinkle the rum over the cake - do not use too much, you don't want a soggy cake. Wrap the cake in tinfoil or greaseproof paper and place in an airtight container. Repeat the process at weekly intervals - alternating with pouring the rum on the top and on the bottom of the cake.
White rum can be used in a rum cake, but it's often not preferred because it has a lighter flavor profile compared to dark or spiced rums. Dark rums typically provide richer, more complex flavors and a deeper color, which enhance the cake's taste and appearance. The caramel notes and aging characteristics of dark rum contribute significantly to the overall depth of flavor in rum cakes. Therefore, while white rum is technically usable, it may not achieve the desired taste experience.