Mi Huerta Market
Adco Trading, Inc.
Sarah Chovanetz
A Twist on Rum Cake
Whenever I see a recipe that uses vanilla, cinnamon and rum, I can’t help but get excited. Who doesn’t love a good “adult” dessert on their menu? That is why I couldn’t wait to share this recipe I found and they even hint to use real Mexican Vanilla! You read that right, which is even more important that you make sure and USE our all-natural Mi Huerta Vanilla Extract! Trust me, you will thank me later.
In case you are wondering, this cake is recommended for 21 and up eaters only and that is because it is a true rum cake. Of course it has a little twist and isn’t made with just any rum, it’s made with a traditional Mexican rum. Chila ‘Orchata is the perfect secret to this recipe and will keep your friends coming back for more, and not getting tipsy, we hope! I am only kidding. Let’s get back to the good stuff, the actual recipe and just how easy it is to prepare. Keep in mind that you will need some cooking tools so make sure you make a checklist to help your preparation go by efficiently.
Chila ‘Orchata Mini Bundt Cake Recipe
Ingredients
- 2 cups of all-purpose flour, plus more for the pan
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1/4 teaspoon of freshly grated nutmeg
- 1/2 teaspoon of kosher salt
- 10 tablespoons of unsalted butter, room temperature plus more for the pan
- 1 cup of granulated sugar
- 3 eggs, room temperature
- 1 teaspoon of Mi Huerta Vanilla extract
- 1/2 cup of milk
- 3 tablespoons of Chila ‘Orchata Cinnamon Cream Rum Liquor
For the Chila ‘Orchata Syrup:
- 1/3 cup of brown sugar
- 1/3 cup of water
- 1/2 teaspoon of cinnamon
- 1 teaspoon of butter
- 3 tablespoons of Chila ‘Orchata liquor
- For the Chila ‘Orchata Glaze:
- 1 cup of confectioners’ sugar
- 3 – 4 tablespoons of Chila ‘Orchata
Directions
1 Lightly grease the mini Bundt pan with a bit of softened butter and dust with flour, making sure to discard any excess flour and set aside.
2 Heat the oven to 375 degrees F
3 In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
4 To the bowl of an electric mixer fitted with a paddle attachment, whip the butter until it is light and fluffy – about 30 seconds to a minute.
5 Add the sugar and mix for about 5 minutes until the mixture is fully incorporated the mixture is light and fluffy.
6 Add the eggs, one at a time to the mixture, making sure to beat well after each addition.
7 Make sure to scrape down the sides with a rubber spatula.
8 Add the Mi Huerta Vanilla extract to the butter mixture and beat well.
9 Combine the milk and Chila ‘Orchata in a measuring cup and whisk well.
10 Add a third of the flour mixture to the bowl, followed by half of the milk and Chila ‘Orchata mixture.
11 Continue with the flour, followed again by the milk and finishing with the final third of the flour mixture.
12 Remove the bowl from the mixer and mix with a spatula until it all comes together.
13 Add about 3/4 cup of the batter mixture to each well of the mini Bundt pan, taking care to spread the mixture evenly.
14 Bake in the heated oven for about 25 minutes, until a cake tester or toothpick inserted in the center comes out clean.
15 Let cool in the pan for 15 minutes while you make the syrup.
16 To make the Chila ‘Orchata Syrup:
17 In a small saucepan, add the brown sugar and water. Whisk together until the sugar is dissolved and bring to a boil over medium high heat.
18 Add the cinnamon and butter, whisking together and bring the mixture to a boil for about 4 – 5 minutes.
19 Remove from the heat, add the Chila ‘Orchata liquor and whisk until combined.
20 Let cool for about 5 minutes.
21 To Soak the Cakes:
22 Remove any overhang of the cake that rose over the base of the pan with a serrated knife.
23 Using a pastry brush, brush a bit of the Chila ‘Orchata syrup over the base of the cakes.
24 Let soak for about 10 more minutes.
25 Using a cooling rack fitted over a sheet pan, invert the cake pan and lift off the pan, revealing the perfectly chic little Bundt cakes.
26 Using the pastry brush, brush more of that Chila ‘Orchata syrup over the warm cakes and let cool for another 15 minutes while you make the glaze.
27 To make the Chila ‘Orchata glaze:
28 In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of Chila ‘Orchata liquor.
29 Add more liquor, about a tablespoon at a time until you get the perfect runny consistency.
30 Drizzle over the mini Bundt cakes and let harden for about 10 minutes.
And Enjoy! But enjoy respectfully of course! Grab a piece with coffee after dinner or with a shot of the Chila Orchata itself.
Please make this recipe for your friends and see what they have to say in comparison to the standard rum cake. I guarantee you it will be a big hit and may even replace your actual drink at the bar!