Thomas Keller’s Rum Cake (Bouchon Bakery).
By chance, have you baked this cake? I’m curious as to how it turned out, it is on my to-bake list
I baked it yesterday. I haven’t cut it yet. It looks GREAT!! We went to a party last night but will be having the cake later. I’ll let you know how it tastes
I use the King Arthur Flour version of this recipe. They offer variations in which you can substitute rum for a portion of the liquid. I followed the original recipe with the exception of substituting almond flour for the cocoa and omitting the espresso powder.
Here is the recipe. I don’t make this recipe in the pan. I use a bowl and sift the dry ingredients. We love this cake I have torted it and it stays moist until the last crumb.
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (7 ounces) sugar
1/4 cup (3/4 ounce) cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon (1/2 ounce) vinegar
1/3 cup (2 5/8 ounces) vegetable oil
1 cup (8 ounces) cold water (original recipe), coffee (next inspiration), milk (later inspiration), or 3/4 cup water and 1/4 cup rum (latest inspiration)
Preheat your oven to 350°F.
Measure all the dry ingredients into an 8” or 9” round or square cake pan; if you use an 8” pan, make sure it’s at least 2” deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations.
Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.
Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Note: If you’ve used espresso powder, adding coffee will make this a mocha cake. Stir all the ingredients together with your fork until they are well blended.
Bake for 30 to 35 minutes. Serve right from the pan; warm from the oven, this Cake-Pan Cake is wonderful with a big glass of milk (skim, of course!) Once cool, frost with this simple chocolate frosting, if desired: Heat 1 1/2 cups chocolate chips with 1/2 cup half & half until the chips melt. Stir until smooth, and pour/spread over the cake. Yield: 12 to 16 servings.