You are here:
  1. Home
  2. Baking - sweet
  3. Rum Swizzle Cake


1 Rum Swizzle Cake

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Rum Swizzle Cake

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

Rum Swizzle Cake

  • 227 g Butter, Softened Unsalted
  • 300 g sugar, Granulated
  • 4 --- eggs, Large
  • 30 g rum, dark
  • 375 g Flour, Plain
  • 15 g baking powder
  • 3 g salt
  • 100 g peaches, Diced
  • 120 g buttermilk
  • 90 g rum, dark
  • 45 g pineapple juice, (Or other Fruit)
  • 16 g Falernum
  • 4 dashes Angostura Bitters, (Or Peach Bitters)
  • 115 g Butter, Softened Unsalted
  • 112 g cream cheese, Softened
  • 900 g icing sugar
Add to shopping list
  • 6
    1h 0min
    Preparation 25min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
    USA
5

Recipe's preparation

    Cake
  1. Prehead Over 350F (180C)
  2. Butter and flour 2 x 8inch round cake pans (line bottom with parchment paper)
    Add Butterfly Attachment
  3. Add 227g Unsalted Softened Butter, 300g Granulated Sugar

    30 sec/speed 3 Until Fluffy (3-4 mins)
  4. Scrape sides down, mix for another 10 sec/speed 3
  5. Scrape down sides, Mix in Eggs ONE AT A TIME, mixing between each one. (4 Large Eggs (Room Temp)
    10 sec/speed 3
  6. Add to the batter 15g Gold Rum 15g Dark Rum 30 sec/speed 3
  7. In a separate bowl mix 375g All-Purpose Flour, 15g Baking Powder & 3g Salt
  8. In Third Bowl mix 100g Finely Diced Peach & 120g Whole Buttermilk
    Remove Butterfly Whisk
  9. 2 min//speed 4 Add alternatively Flour Mix & Peach Mix
  10. Divide Batter between prepared pans
  11. Bake until centre is pricked clean 25-35 Minutes (over depending)
    12. Meanwhile - Rum Swizzle
  12. Clean Bowl,

    Add 45g Gold Rum, 45g Dark Rum, 45g Fresh Pineapple Juice (or other fruit), 16g Falernum & 4 Dashes Angostura Bitters
    30 sec/speed 5 - Refridgerate Mix
    13. Buttercream
  13. Add 115g Unsalted Softened Butter Mix until creamy with Butterfly Whisk 1 min/speed 3
  14. Add 112g Cream Cheese Softened & Mix 30 min/speed 3
  15. Add 45g Fruit Juice/Rum Combination and mix 30 sec/speed 3
  16. Slowly add Confectioners Sugar while mixing 3 min 30 sec/speed 3
  17. Scrape down sides, mix 30 sec/speed 4
  18. When cake is cooked, take out of tin and allow to completely cool on cooling rack
  19. Cut Round cakes in half horizontally, layer cake with Rum Swizzle & Butter Cream, Finishing with Buttercream
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment
  • There are no comments at the moment.