Many people already know about Eierlikörkuchen from a German grandma – who, of course, has made the world’s best. Same recipe can be used as Rumkuchen (Rum cake). Incidentally, those cakes are often made with an oil and butter mixture. This creates a very special moisture. In the classic version, it is baked in a Gugelhupf form. But even in the spring or larger pound cake pan, this cake will look and taste delicious.
If Eggnog liquor is not available, mix Eggnog and brown Rum. If you decide to make a Rum cake, just use plain brown rum.
This cake will taste better the next day, so wrap it in some plastic foil overnight.
If you like it sweet, you could put holes on top of the warm cake, drip the glaze over it. If there are only grown ups eating cake, use a meat injection syringe (see below), and push liquor inside the hot/warm cake after you take it out of the oven.
If Eggnog liquor is not available, mix Eggnog and brown Rum. If you decide to make a Rum cake, just use plain brown rum. Both are super yummy
2 3/4 cups flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 pack. vanilla pudding powder (cooking type)
1.5 cups sugar
1/2 cup butter
1/2 cup vegetable oil
4 large eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup Egg Liquor. Eggnog and Rum, or just plain Rum (dark)
3/4 chopped walnuts for baking pan
For the Glaze
1 3/4 cup powdered sugar
4 tbsp water
1/2 cup butter
1/2 cup Egg liquor or Rum (dark)
Heat oven to 350F (bake time 55 min)
Combine the flour, baking powder, baking soda, salt and pudding powder (the cooking type).
In a separate bowl mix the sugar with softened butter, adding slowly the the vegetable oil.
In the same bowl gradually add the vanilla extract and eggs, stir until well combined.
Mix all this into the flour mixture, then the milk and egg liquor/rum alternately. Mix for about three minutes
Prepare baking mold or pan by brushing the inside with oil and lay chopped walnuts on the bottom..
Pour the dough into the prepared pan and bake in a preheated oven for 55 minutes until golden brown. Do a toothpick test.
Remove from oven.
Leave the cake in the form and place it on a wire rack.
Start with the syrup. To do this, bring the sugar, water and butter to a boil in a small saucepan.
Turn it down down and simmer until the sugar has dissolved, and the whole thing is slightly thicker.
Remove from heat and stir in the rum, slowly pour the hot glaze over the cake.
You can stick some holes in the cake with a tooth pick.
Brush and work in small steps that the glaze can soak in, which takes a few minutes.
The cake is and remains in the mold, continue until all the syrup has spread over the cake. Allow the cake to cool completely in the mold.
Then gently shake the mold from several sides until the cake comes loose.
Then place it on a cake platter.
You could put holes on top of the warm cake, drip the glaze over it. Or use a turkey syringe and push liquor inside the warm cake.
This cake will taste better the next day, so wrap it in some plastic wrap overnight.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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