The Goslings Black Seal rum cake, also known as the Goslings rum-soaked cake, has a fascinating history rooted in the Caribbean’s rum-making traditions. This delectable dessert traces its origins back to the 19th century, when the Goslings family established their rum distillery in Bermuda. Goslings Black Seal rum, with its rich and robust flavor profile, became the centerpiece of this exceptional cake.
The Goslings rum cake boasts a remarkable flavor profile that captivates the senses. The cake is typically crafted using a blend of butter, sugar, eggs, flour, and an array of aromatic spices like cinnamon, nutmeg, and vanilla. However, what truly sets it apart is the infusion of Goslings Black Seal rum. After baking, the cake is luxuriously soaked in a syrup created from Goslings rum, which imparts its unique essence into every morsel. This infusion creates a harmonious symphony of flavors, with the rum lending a distinctively dark and molasses-like quality to the cake. The deep, caramelized notes of the rum intertwine with the warm spices, resulting in a moist and flavorful cake that offers a delightful kick of rum in every bite. The Goslings rum cake remains a cherished dessert, adored by rum aficionados and dessert enthusiasts who appreciate its captivating blend of sweetness and boozy indulgence.
Goslings rum cake
Ingredients
For the cake:
- 1 Cup unsalted butter softened
- 2 Cup granulated sugar
- 4 large eggs
- 3 Cup all-purpose flour
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- 1 Cup buttermilk
- 1/2 Cup Goslings Black Seal Rum
- 1 Tsp vanilla extract
For the rum glaze:
- 1/2 Cup unsalted butter
- 1/4 Cup water
- 1 Cup granulated sugar
- 1/2 Cup Goslings Black Seal Rum
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a 10-inch tube pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing well after each addition.
- Stir in the Goslings Black Seal Rum and vanilla extract, making sure all the ingredients are well combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the rum glaze. In a small saucepan, melt the butter over low heat. Stir in the water and sugar, and increase the heat to medium. Bring the mixture to a boil, stirring constantly. Boil for 5 minutes, stirring continuously. Remove the pan from heat and carefully stir in the Goslings Black Seal Rum.
- Once the cake is baked, remove it from the oven and place it on a wire rack. While the cake is still hot, poke several holes in the top with a skewer or toothpick. Pour the rum glaze slowly over the cake, allowing it to soak in. Continue to spoon the glaze over the cake until it is absorbed.
- Let the cake cool completely in the pan before inverting it onto a serving plate.
