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Columbian Rum Cake recipe

Columbian Rum Cake.

This elegant dessert of sponge cake andprunes soaked with rum syrup and layered with creme anglaiseis a Colombian favorite. Save time by using a store-bought cakeand preparing the prunes and creme anglaise the day beforeserving.

Recipe: Columbian Rum Cake

1 prepared 8 to 10-inch round by 3 to4-inches tall vanilla pound, sponge or angel food cake
Rum-Soaked Prunes & Syrup:
3/4 cup granulated sugar
3/4 cup water
1/2 cup dark rum
1 cup pitted prunes (about 15 to 20) – divided use
Creme Anglaise:
1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk
1/2 cup water
1/2 cup granulated sugar
4 large egg yolks
1 tablespoon all-purpose flour
Pinch of salt
1 teaspoon vanilla extract

  • For Rum-Soaked Prunes & Syrup: Combinesugar and water in a small saucepan; bring to a boil. Removefrom heat; let cool for 10 minutes. Add the rum and pitted prunes.Cover and refrigerate for at least 2 hours. (Soak overnight forstronger flavored prunes.)
  • For Creme Anglaise: Place milk,sugar, yolks, flour, salt and vanilla extract in blender container;cover. Blend until smooth. Pour into medium, heavy-duty saucepan;cook over medium-low heat for 15 to 20 minutes, stirring constantly,or until custard is thick enough to leave a line when you dragyour finger across the middle of the spoon. Do not boil. Removefrom heat; cover with plastic wrap and place in the refrigerator,until cool, about 1 1/2 hours. Makes 2 cups sauce.
  • To Assemble: Remove the prunes from thesyrup. Slice 6 prunes in half lengthwise; set aside for garnish.Chop the remaining prunes; set aside. Cut the cake in half horizontallyinto 2 even layers; place the bottom cake layer into a dessertplatter that has at least 1-inch-high sides. Soak the cake withhalf of the rum syrup using a brush. (It should be saturatedbut not be soggy). Spoon 1 cup Creme Anglaise over thesoaked cake half. Top with chopped prunes.
  • Cover with second cake layer. Brush withremaining syrup without making it soggy. (You may have left oversyrup depending on denseness of cake.) Spoon rest of CremeAnglaise over cake; decorate with sliced prunes. Cover; refrigeratefor at least 2 hours before serving.

    Makes 12 servings.

    Estimated Times: Preparation – 2 hrs 30min | Cooling Time – 20 min cooling |

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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