“The cake with rum is a delicious dessert prepared and consumed in almost all the Caribbean islands. And is that as we have the reputation of having the best rums in the world, it would be a waste not to take advantage of them to stop some desserts or exotic dishes like this rum sponge cake. In most of the Caribbean islands, including our beloved Puerto Rico, it is known as rum cake, a spongy cake that has a base of syrup prepared with sugar and rum. The preparation is simple but the taste is extraordinary!
Spray For baking or shortening and flour to cover the mold
1 Cup chopped pecans
1/2 Cup of canola oil
1 Box (15.25 oz) Pillsbury ™ Classic Mix Yellow Cake Mix
1 Box (3.5 oz) of instant vanilla pudding
1/2 Cup of cold water
1/2 Mug of gold 151
Ingredients of syrup:
1 butter bar
1/4 Cup of water
1 1/2 Sugar cup
1 Cup of rum
For the sponge cake:
Heat oven to 325 ° F. Grease and flour a bundle type biscuit. Spread the pecan nuts on the bottom of the pan.
Beat all the ingredients on the cake until they mix well. Pour the mixture over the pecan nuts, and with a spatula softens the entire surface. Bake for 1 hour. To see if it is ready, insert a knife in the center. If it comes out clean, it’s ready.
Begin to prepare the syrup for the last 10 minutes before the cake is completely baked.
Melt the butter in a saucepan. Add water and sugar, boil for 4 to 5 minutes, stirring constantly. Turn off the heat and pour the rum (for safety, it is important that you put out the fire while you are pouring the rum, since you can burn it). Stir well to incorporate the rum with the mixture. Reheat for 30 seconds.
Remove the cake from the oven and immediately place a wooden stick on the bottom (it will be down once you turn it) and pour a little of the syrup on the hot sponge without unmolding.
Let stand for five minutes. Unmold the cake and puncture the surface of the cake again, taking care not to break it. Pour the rest of the syrup over the whole surface.
Allow to cool to room temperature before serving.