Rum Cake
06-080
Group 1
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.250
100.00
Whole Eggs
0.088
35.00
Water
0.075
30.00
Butter
0.088
35.00
Total Weight: 0.500
Group 2
Ingredient
KG
%
Honey
0.230
-
Water
0.125
-
Dark Rhum
0.050
-
Total Weight: 0.405
How to do it:
1. Using a paddle, blend together Pettina Sponge Mix Complete and butter until mix is coated by butter.
2. Add alternately eggs and water in a gradual manner. Initially mix on low speed for 30 seconds then shift to medium speed and blend for 2 minutes.
3. Continue mixing for another two minutes on low speed.
4. Deposit batter in greased and floured bundt pans.
5. Bake at 175ºC for 20-25 minutes. Remove from pan immediately after baking.
6. Brush warm cake with rum syrup until completely soaked.
7. Chill before serving.
Yield: 2 bundt pans
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