Rum Drenched Vanilla Cake

I am glad end of the year is almost here, as I think my blogging passion is right now the lowest, have been lazy to write a new post , or even blog hopping.
So I have decided to go for a blog break, till the 10th of January.
Anyway this time of the year is a busy time, and also Hans is in Holiday and Shyama will be home too but don't think she will have a full holiday as she will have exams in her college by the middle of january so she will have to learn during the holidays.
I will write one of these days a post and Shedule Automatically for the Daring Bakers and then I think I am not going to even look to my blog  till i finish the break.

I didn't make any Christmas Cake this year, so I thought why not post a cake I made last month which was super delicious and it is soaked with Rum, so that is festive isn't it the load of rum in the cake.
The recipe is from Dorie Greenspan Baking From my home to your's, which I love, I have been in love with the book from teh time I bought and have tried so many recipes from the book and each time they all have come out so perfect and delicious.
The recipe given below is for 2 cakes but I halfed the recipe and just made one for us, but I still used the same amount of rum :-) for one cake .
When it come to the measurement of the cake pans I suck so I just used a laof pan I have.
Also Sharing a beautiful Gift I got from Asha. I am sure you all will know her from her two Delicious and beautiful blog Foodies Hope and Aroma I was so surprised when I got this in my post box.
Thankyou Asha for the lovely Delicious present. I can't stop eating those delicious biscuits :-)





For the Cakes .
2 2/3 cup of all purpose flour2 1/2 tsp of baking powder
Pinch of salt
2 1/3  cups sugar ( I added less sugar as the syrum is also sugary)
2 plump, vanilla beans split lengthwise , seeds scrapped out and reserved, or 1 1/2 tablspoons pure vanilla extract.
6 large eggs, preferably room temperature
2/3 cup heavy cream
2 1/2 table spoon dark rum
1 stick plus 7 tablespoons unsalted butter,melted and cooled.

For the syrup
1/3 cup water
1/4 cup sugar
1/4 cup dark rum

Center a rack in the oven and preheat the oven to 350 degrees F.
Butter two 8 1/4- x - 4 1/2 - x 2 1/2 - inch loaf pans, dust the inside with flour and tap out the excess.

Sift the flour baking powder and salt together.

Put the sugar and the pulp from the vanilla beans, if using them, in a large bowl and, working with your finger, rub them togehter untill the sugar is moist and througly imbued with the fragrance of vanilla. ( If you are using vanilla extraxt, add it later, after you've added the eggs).
Add the eggs and whisk them into the sugar, beating untill they are throughly incorporated.

Whisk in the extract, if you are using it, then whiskin the cream followed by the rum.
Coninuing with teh whisk or switiching to a larger rubber spatula, gently stir in the dry ingridients in  3 to 4 additions, the batter will be smoothband thick .
Finish by folding in the melted butter in 2 to 3 addition. Pour the btter into the pans, smoothing the tops with a rubber spatula.

Bake for 55 to 60 minuted, or untill a knife insterted into the center of the cakes comes out clean.
(As soon as the cakes go into the oven, make the syrup).
After about 30 minutes in the oven check the cake if they are getting brown too fast cover the cake lightly with foil tents.
Meanwhile make the syrup.
Stir the water and sugar in a medium sauce pan over medium heat untill the sugar meltsn then bring it toboil.
Remove the pan from teh heat and stir in the rum.
Pour the surup into a heat proof bowl and let it cool.

When teh cake is baked transfer them to a wire rack to cool for 5 minutes.
Place the rack over a baking sheet waw paper ( I just ued a plate), using a thin skewer, cake tester or thin bladed sharp knife, poke holes all over the cakes.
Brush the cakes all over with the syrup, working slowly so that the cakes sop it up.
Leave the cakes on the rack to cool to room temperature.
You can serve the cake just like that but I served with a bit of fruit compote.

Wishing all my Readers and Friends a Very Happy Christmas and a Happy New Year.