2/3 c flour
1/4 cup sugar
1 pkg Active dry yeast
1/2 cup milk
1/4 cup butter
3 eggs (at room temperature)
1/3 cup flour
3/4 to 1 cup flour
Syrup
1 cup sugar
1/2 cup Jamaica Rum
1/2 cup water
Pastry or whipped cream
Slivered almonds
In a large bowl, mix first three ingredients. Heat milk, butter to 120 degrees and add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl, occasionally. Add 3 eggs and 1/3 cup flour. Beat at high speed 2 minutes. Add enough more flour to make a stiff batter. Cover and let rise until doubled (about 1 hour). Bring sugar, rum and water to a full boil, stirring often.Cool to lukewarm. Spoon batter into greased fluted cake pan, muffin or bundt muffin cups. Let rise just until batter fills cups (about 30 minutes). Bake at 375 degrees for 15 minutes for cupcakes, 25-30 minutes for cake. After taking from over, prick all over with fork. Pour rum syrup over cake.After syrup is absorbed, cool on wire racks. Top with whipped or pastry cream sprinkled with almonds
No comments:
Post a Comment