In a stand mixer with the paddle attachment, beat the butter, white sugar and lemon zest on medium until light and fluffy, 2 to 3 minutes, scraping the bowl as needed. Rebecca Franklin is a freelance lifestyle writer and recipe developer. Immediately brush the top and sides of the cake with all of the rum syrup. Remove the pan from the heat and stir in the rum. Cover the dough and allow it to rise for 1 hour until it doubles in size. Don’t use a small saucepan to make the syrup, and don’t forget to remove the pan from the burner before pouring in the rum. In a stand mixer with the paddle attachment, beat the butter, white sugar and lemon zest on medium until light and fluffy, 2 to 3 minutes, scraping the bowl as needed. Transfer the cooled cake to a platter. Finally, don’t allow the cake to cool before brushing on the syrup; absorption is better if the cake is still hot. The rum cake recipe also calls for salted butter which is fairly unusual for a French cake recipe. https://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=21815742 Once the dough has doubled, beat the rum-soaked fruit into it. Transfer the cooled cake to a platter. To make the lemon glaze, in a medium bowl, whisk together the powdered sugar and salt, then gradually whisk in the lemon juice; the glaze should be smooth, with the consistency of yogurt. Pour the glaze onto the center of the cake, then use an offset spatula or the back of a spoon to spread the glaze toward the edges, allowing just a small amount to drip down the sides. Made with generous amounts of butter, eggs and almond flour, the cake’s crumb is rich, moist and pleasantly dense, and becomes even more so after it’s brushed with a rum syrup. This recipe features the delicate flavor of citrus with just a hint of orange and lemon zest. To make the cake, heat the oven to 350°F with a rack in the middle position. With the mixer running on low, gradually add the all-purpose flour and mix until incorporated, then slowly add the rum and beat just until combined. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 3 minutes. Gâteau Nantais originated in Nantes in western France. Likewise, a small amount of warm vanilla has been added to the soaking syrup to cut down on the rum’s boldness. https://www.177milkstreet.com/2019/12/french-almond-rum-cake Remove the pan from the heat and stir in the rum. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Babas au rhum (also know as rum baba) are lovely yeast-risen cakes studded with dried fruit and soaked in hot rum syrup. Knead the dough with the softened butter for about 5 minutes, until it turns soft and elastic. Place the babas into the hot rum syrup and turn them several times, allowing them to soak up the syrup. You can unsubscribe from receiving our emails at any time. Your email address is required to begin the subscription process. To make this recipe, you'll need 12 baba molds. Let stand at room temperature to set the glaze, about 1 hour. These steps help ensure that the alcohol won’t ignite. To make the lemon glaze, in a medium bowl, whisk together the powdered sugar and salt, then gradually whisk in the lemon juice; the glaze should be smooth, with the consistency of yogurt. Bake until deep golden brown and the center of the cake springs back when gently pressed, 50 to 55 minutes. Remove the syrup from the heat and stir the rum and vanilla extract into the mixture. TRY 12 WEEKS OF MILK STREET IN BOTH PRINT AND DIGITAL FOR JUST $1. Cover the molds and allow the dough to rise for 30 to 45 minutes, or until the dough has just started to rise above the molds’ edges.