Tuesday, June 29, 2010

TWD: Rum-drenched vanilla cake

This is the recipe I would have chosen if I ever got to choose one with the Tuesdays with Dorie group. You know, if there were 400 more recipes in the book, and if I had joined a lot earlier than I did. No matter, cause Wendy of Pink Stripes chose it, and I just got to make and eat it, which works better for my lazy self. She'll have the recipe on her site.
I made half a recipe, as the original makes 2 loaf cakes. I halved all but the rum, just because. I really thought I would love this cake, as all the ingredients are among my favourites. My only doubt was whether the syrup would make the cake a bit soggy. I love syrup-soaked cakes, but prefer sponge cake in this situation. It gets moist, but never heavy, like butter cake can.
I thought the cake had a wonderful vanilla flavour, and all the vanilla bean seeds added a slight crunch that I liked. The rum was good, but the syrup never soaked through the entire cake. I poked holes in it and even made it in a 9" pan so it was shallower, so this was disappointing. The texture was lovely, but a bit mushy on the top crust and the bottom dried out quickly. I'll definitely try this again, as I want a perfect result next time.
Check out the other TWD bakers for many different takes on this cake.

21 comments:

chocolatechic said...

What a lovely picture.

I loved this cake.

Mimi said...

It really looks inviting. I skipped this week, I needed a break from all the sweets around here.
Mimi

Sweet and Savory said...

Lovely looking cake. It looks light, not heavy.

Laurie @simplyscratch said...

Looks good to me!!! Rum and Cake is a match made in heaven if you ask me!!!

Valerie said...

I can see those delicious flecks of vanilla bean! You are right about the rum syrup not soaking through, I finally just stuck the entire cakes directly into the bowl and let them soak up the love.

Good idea to use a shallow baking pan!

Kimberly Johnson said...

Your cake looks wonderful! You can really see the vanilla beans in your photo.

Jencrafted said...

I love the texture of your cake. Missing the weekly TWD bake-along but right now, there's just too much to handle at school. Thanks for sharing!

Romaine said...

I love the simplicity of your cake. If you figure out the secret of getting the syrup to run all the way through your cake, let me know.

Nickki said...

I love the way you can see the little black flecks of vanilla through the cake :) I loved this recipe!

Judy said...

Your cake looks delicious. I had the same disappointment -- the syrup didn't soak the entire cake. The syrup-soaked part was my favorite.

Tia said...

i like how you made a round cake with this.

The Mortensens said...

It's too bad this cake didn't meet your expectations. It looks quite perfect!

RamblingTart said...

I'm so excited about this post, Mary. :-) I had a rum-soaked cake at an auction YEARS ago and always wished I knew how to recreate it. You've inspired me! :-)

Liz said...

Gorgeous! I love the lighting and the specks of vanilla beans. Sorry you didn't love it, but I feel like with a few more tweaks it could work--maybe try brushing on the glaze instead of pouring, if you didn't do that already?

Natalie... said...

mmm wow your cake looks so moist and delicious its making me hungry hehe

Leslie said...

I liked the vanilla bean crunch, too!

TeaLady said...

Vanilla bean is always a good addition.

Cake looks great. Too bad it was soggy on top. Maybe it was the syrup.

margot said...

Your cake looks lovely. The rum flavor wasn't super-strong, so if you like rum extra isn't a bad idea. I would say it's worth another try for pound cake perfection.

Susan said...

Your cake looks perfect in the picture. I halved the recipe too and baked mine in a loaf pan. I used hazelnut syrup instead of rum and really liked it.

Chef Dennis said...

I have such a hard time with vanilla cakes....it does look very good, and I'm sure the rum helped!

Di said...

I love how you can see all the vanilla bean in your picture! I brushed syrup on my cake before turning it out of the pan so it would have some on all sides.