A rum-soaked cake is known as a "baba."
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.
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.
A black cake is a variety of Caribbean fruitcake based on plum pudding, with plums and raisins soaked in rum.
Jamaican rum, and cake
Most rum cake is probably safe for children. While it is popularly believed that all the alcohol that you put in the cake will evaporate during baking, a study by the US Department of Agriculture's Nutrient Data Laboratory found that not all the alcohol disappears during cooking. However, most of the alcohol will be gone, especially if the cake is allowed to stand for a time.BUT - Some cakes are soaked in rum after they are baked. These would definitely have an alcoholic kick in them.
A Rum Baba.
A four letter word for rum cake is baba.
This is a babka, or a rum baba.
first u get a 1/2 cup of rum and a cup of raisins and put them in a jar together and leave them in there for a week and then strain them and there u have rum soaked raisins oh and it doesn't matter what type of rum u use or what kind of raisins u uses it an really easy recipe and it taste good
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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