March 2018- Cooking with Rum

March 2018- Cooking with Rum

King Cake

In this month’s issue we are celebrating Mardi Gras and you can’t have Mardi Gras without the famous King Cake. Below is a recipe I have developed, but extra special. I added rum to the traditional King cake. Afterall, this is a rum publication and I feel that it is only appropriate to include it in my recipe. Bon appetite!!

For those of you how are not familiar with the King Cake, here is a little history: The king cake has become a tradition in the American south, brought over by colonists from Spain and France. Closely associated with Mardi Gras, the first king cake parties can be documented as far back as the 18th century in Louisiana.

Traditionally, a small plastic or porcelain baby is hidden in the king cake. Originally, the baby was placed in the cake to symbolize baby Jesus. Today, the baby symbolizes luck and prosperity to whoever finds it in his/her slice of cake. In some traditions, the finder of the baby is designated “king” or “queen” for the evening and is also responsible for purchasing next year’s cake or for throwing the next Mardi Gras party. 

Ingredients:

1 package (1/4 oz.) Active Dry Yeast

1/2 C. Warm Water (110°)

1/4 C. Warm Milk (110°)

1/4 C. Dark Rum

1/3 C. Shortening

1/3 C. Sugar

1 tsp Salt

1 Egg

4 1/4 C. All -Purpose Flour

For the Filling:

2 teaspoons cinnamon

½ cup granulated sugar

4 tablespoons of melted butter

Glaze:

3 C. Confectioners’ Sugar

1/2 tsp. Vanilla Extract

2 Tbsp. Water

2 Tbsp. Dark Rum

Purple, green and gold colored sugar

Directions:

In a large mixing bowl, dissolve yeast in warm water. Add the milk, rum, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16 in. x 10 in. rectangle. Spread the cinnamon sugar mixture evenly over the dough, leaving a 1-inch border around the outside of the dough. Roll up jelly- roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 30-35 minutes or until golden brown. Remove from oven and let cool on a wire rack. At this point you may add additional rum to the cake using a teaspoon so as not to over saturate the cake.

For glaze: Combine the confectioners’ sugar, vanilla, water and Dark Rum. Spread over cooled cakes. Sprinkle with colored sugars. Yield: 2 cakes (12 servings each).

-Article written by Chef Susan Whitley- 

Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family.

Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.

Sue@gotrum.com