Rum cake

Name: Rum cake - Marcela G.
Ingredients: 1 kg roasted pumpkin pulp; 150 g butter; 200 g sugar; 250 g flour; 5 eggs; 50 g crushed walnuts; 1 teaspoon baking powder; 250 ml milk; 3 tablespoons of rum or cognac; a handful of dried fruits; essences

Dessert - Rum cake by Marcela G. - Recipia

Rum Cake - A Delicious and Unique Dessert Preparation time: 30 minutes Baking time: 60 minutes Total time: 90 minutes Number of servings: 8 Discover a quick and surprising dessert recipe, perfect for sweet lovers who want to experiment with unusual flavors: Rum Cake. This delicacy combines the sweet taste of baked pumpkin with aromatic notes of rum, nuts, and dried fruits, turning each serving into a memorable tasting experience. Necessary ingredients: - 1 kg of baked pumpkin pulp - 150 g of butter (preferably unsalted) - 200 g of sugar (brown sugar can also be used for a deeper flavor) - 250 g of flour - 5 eggs (at room temperature) - 50 g of chopped nuts (pecans or Brazil nuts are excellent options) - 1 teaspoon of baking powder - 250 ml of milk (plant-based milk, such as almond milk, can also be used) - 3 tablespoons of rum or brandy - A handful of dried fruits (raisins, dried apricots, or figs) - Vanilla or almond essence (optional) - Spices (cinnamon, cloves, for an extra flavor boost) Instructions: 1. Preparing the pumpkin: Start by baking the pumpkin. Cut it in half, remove the seeds, and place it on a baking tray lined with parchment paper. Bake at 180°C for 40-50 minutes, until soft and slightly caramelized. Once cooled, scoop out the flesh and weigh 1 kg of pulp. 2. Mixing the ingredients: In a large bowl, melt the butter and let it cool. In another bowl, beat the eggs with the sugar until frothy. Add the melted butter, warm milk, rum, and a few drops of essence if desired. Mix well. 3. Combining the dry ingredients: In another container, combine the flour with the baking powder and spices (if using). Gently fold the flour mixture into the egg mixture to avoid lumps. 4. Adding the aromatic ingredients: Finally, add the pumpkin pulp, chopped nuts, and dried fruits. Mix until well combined. 5. Baking the cake: Preheat the oven to 180°C. Pour the mixture into a removable cake pan lined with parchment paper. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. 6. Cooling and serving: Let the cake cool in the pan for 15 minutes, then transfer it to a cooling rack. It is recommended to refrigerate it for a few hours or overnight - the flavor becomes even more intense. Serve it cold, cut into portions, and if desired, add a dollop of cream or a spoonful of Greek yogurt for a delicious contrast. Useful tips: - Ingredient variations: You can replace the rum with orange essence or other flavored liqueurs, depending on your preferences. Also, experiment with different types of nuts to add varied textures. - Storing the cake: This cake keeps well in the fridge, covered with plastic wrap, and can be consumed for several days. - Serving suggestion: Serve the cake with a scoop of vanilla ice cream for a warm-cold contrast or sprinkle a little cocoa over it for an elegant touch. The Rum Cake is more than just a simple dessert; it is a perfect combination of flavor and aroma that will bring a touch of joy to any meal. Experiment with the ingredients and discover how each variation can bring a new dimension to this delicacy!

Ingredients

1 kg roasted pumpkin pulp
150 g butter
200 g sugar
250 g flour
5 eggs
50 g crushed walnuts
1 teaspoon baking powder
250 ml milk
3 tablespoons of rum or cognac
a handful of dried fruits
essences

Rum cake

Ingredients

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