Amazon Lodge Cuisine  

 

Rum Cake, known in South Africa as Brandy Tart (or Tipsey Tart), has been brought to the Caribbean by Louise and made even more delicious by the use of mature rum from Guyana




Here is the recipe   

 

Ingredients for the cake

·         250 gram dates, stoned and chopped

·         1 cup boiling water

·         1 teaspoon bicarbonate of soda

·         1/2 cup (125 gram) butter

·         1 cup (200 gram) soft brown sugar

·         2 large eggs, beaten

·         2 cups (240 gram) flour

·         1 teaspoon baking powder

·         1/2 teaspoon salt

·         1 teaspoon cinnamon

·         1/2 teaspoon ginger

·         Pinch nutmeg

·         Zest of 2 oranges

·         1 cup (100 gram) walnuts or pecan nuts (chopped)

 

Ingredients for the Syrup

·         1 1/4 cup (300 ml) soft brown sugar

·         1 tablespoon (15 ml) butter

·         3/4 cup (190 ml) water

·         1 cinnamon quill

·         2 teaspoons (10 ml) vanilla essence

·         Pinch of salt

·         1/2 cup (125 ml) brandy

Method

1.   Pour the boiling water over the chopped dates in a saucepan or microwave dish.

2.   Heat to boiling point.

3.   Remove from heat and mix bicarbonate of soda into mixture. Mix well and leave to cool.

4.   Cream the butter and sugar, beat egg in to make a smooth mixture.

5.   Sift flour, baking powder, salt, cinnamon, ginger and nutmeg over the creamed mixture and fold in.

6.   Mix in the dates, nuts and orange zest.

7.   Ladle into a baking dish. 
      For the small pudding, use a 1,5 litre baking dish, such as a 23 cm pie plate. 
      For the large pudding, use a 3 litre dish with a base that measures approximately 280mm x 280mm.

8.   Bake at 180°C for 30 to 40 minutes (small pudding) or 40 minutes (large pudding),

         or until the puddings springs back when pressed at the centre.

9.   Prepare the syrup while the pudding is baking.

10.  Heat the butter, sugar and water and stir until the sugar disolves.

11.  Increase heat and boil for 1 minute and add the cinnamon quill.

12.  Remove the mixture from the stove and stir in the brandy, vanilla and salt.

13.  Leave to infuse while the pudding is baking.

14.  When the pudding is baked, remove the cinnamon quil from the syrup and pour over the pudding.

 

Serve the pudding hot or cold with cream or ice-cream.

 

To see the original South African recipe go to http://www.rainbowcooking.co.nz/recipes/cape-brandy-pudding

 

Enjoy ...   Louise