As a foodie, I couldn’t pass up the opportunity to sample a traditional Panamanian Rum Cake while in the country. Both the cake’s aroma and flavor were heavily influenced by the rum that had been used in its preparation. I bit into the cake and found that it was soft and springy, with a dense crumb that collapsed easily.
The rum flavor was harmonious, not too strong, and complementary to the other ingredients. The sweetness of the cake was balanced by the subtle flavor of vanilla. The cake was elevated by a layer of rich, sticky caramel sauce.
The Panamanian Rum Cake was a delicious treat for my taste buds. A memorable treat, thanks to its rich aroma and flavorful flavoring. If you ever find yourself in Panama, you must indulge in this sweet treat.
3 Reasons People Love Panamanian Rum Cake
1. Rich and Unique Flavor: One of the main reasons people love Panamanian Rum Cake is its rich and unique flavor profile. The cake is infused with the aromatic flavors of rum and has a dense, moist crumb that melts in your mouth. The combination of rum, vanilla, and caramel creates a complex and delicious flavor that is hard to resist.
2. Traditional Dessert: Panamanian Rum Cake is a traditional dessert that has been enjoyed by generations of Panamanians. Many people love this cake because it is a part of their cultural heritage and reminds them of home. It is often served at special occasions like weddings, birthdays, and holidays, making it a beloved part of Panamanian culinary tradition.
3. Versatility: Panamanian Rum Cake is a versatile dessert that can be enjoyed in many different ways. Some people like to eat it as is, while others prefer it with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be paired with coffee or tea for a sweet and indulgent treat. Its versatility makes it a favorite dessert for many people who appreciate its delicious taste and adaptability.
How To Make Our Panamanian Rum Cake Recipe
Ingredients (Serves 8):
For the Cake:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1/4 cup dark rum
For the Caramel Sauce:
1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup heavy cream
1 tsp vanilla extract
1/4 cup dark rum
Instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch cake pan with butter and dust it with flour. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Stir in the rum.
8. Pour the batter into the prepared cake pan and smooth out the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. While the cake is baking, prepare the caramel sauce.
10. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
11. Stir in the heavy cream and vanilla extract, and cook for 1-2 minutes, or until the sauce thickens slightly.
12. Remove from heat and stir in the rum.
13. When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
14. Using a toothpick, poke several holes in the cake, and pour the warm caramel sauce over the cake.
15. Let the cake cool completely in the pan before slicing and serving.
Nutritional Values for One Serving of Panamanian Rum Cake:
Calories: 409
Carbohydrates: 47g
Protein: 3g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 99mg
Sodium: 201mg
Potassium: 101mg
Fiber: 0g
Sugar: 36g
Prep time: 15 minutes
Cooking time: 30-35 minutes
List of Pots, Pans and Cooking Equipment:
1 medium bowl
1 large bowl
Electric mixer
1 8-inch cake pan
Toothpick
Medium saucepan
Best way to Store Panamanian Rum Cake:
Best way to store the Panamanian Rum Cake is in an airtight container at room temperature for up to 3-4 days.
Possible Substitutions for Ingredients for Panamanian Rum Cake:
To make a gluten-free version of this cake, use gluten-free flour instead of all-purpose flour.
To make a non-alcoholic version of this cake, replace the rum with an equal amount of apple cider or apple juice.
Ingredients to Substitute for a Vegetarian version of Panamanian Rum Cake:
To make a vegetarian version of this cake, simply use an egg replacer in place of the eggs, and use vegan butter instead of regular butter.
Tips and Tricks for Easier Creations of the Recipe
Make sure all of the ingredients are at room temperature before beginning the recipe.
Do not overmix the batter or the cake will become tough.
When making the caramel sauce, stir it constantly to prevent it from burning.
Possible Side Dishes to serve with Panamanian Rum Cake
Serve the Panamanian Rum Cake with a scoop of vanilla ice cream or a dollop of whipped cream.
Pair it with a cup of coffee or tea for a delicious dessert.
How to Serve Panamanian Rum Cake
Slice the Panamanian Rum Cake into 8 equal pieces and serve on individual dessert plates.
Drizzle some extra caramel sauce over the top of each slice for added sweetness.
FAQs About Panamanian Rum Cake Recipe
1. Can I use light rum instead of dark rum in this recipe?
You can use light rum instead of dark rum, but keep in mind that the flavor of the cake may be slightly different.
2. How long does it take for the caramel sauce to thicken?
The caramel sauce should thicken within 1-2 minutes of cooking over medium heat.
3. Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in an airtight container at room temperature for up to 3-4 days.
4. Can I use margarine instead of butter?
It is not recommended to use margarine instead of butter, as margarine has a different texture and flavor.
5. Can I make this cake without a mixer?
Yes, you can make this cake without a mixer, but it may take longer to cream the butter and sugar together.
The Panamanian Rum Cake is a delicious dessert that is loved by many for its rich flavor and cultural significance. With its moist and spongy texture and hints of rum, and vanilla, this cake is a treat for the taste buds. It is also a versatile dessert that can be served with a variety of accompaniments. By following the simple recipe and tips provided, anyone can make a delicious Panamanian Rum Cake at home and enjoy a taste of Panama.
Panamanian Rum Cake
Equipment
- 1 medium bowl
- 1 large bowl
- Electric Mixer
- 1 8-inch cake pan
- Toothpicks
- Medium saucepan
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup dark rum
For the Caramel Sauce:
- ½ cup unsalted butter
- ½ cup light brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ¼ cup dark rum
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch cake pan with butter and dust it with flour. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
- Stir in the rum.
- Pour the batter into the prepared cake pan and smooth out the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the caramel sauce.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
- Stir in the heavy cream and vanilla extract, and cook for 1-2 minutes, or until the sauce thickens slightly.
- Remove from heat and stir in the rum.
- When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
- Using a toothpick, poke several holes in the cake, and pour the warm caramel sauce over the cake.
- Let the cake cool completely in the pan before slicing and serving.
Notes
Tips and Tricks
▣ Make sure all of the ingredients are at room temperature before beginning the recipe. ▣ Do not overmix the batter or the cake will become tough. ▣ When making the caramel sauce, stir it constantly to prevent it from burning.Nutrition
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