Peach and Rum is a common combination in cocktails, and what works
for one should work for the other right? Right!
MY TIPS FOR MASTERING THIS BAKE
#1 Choosing the right cake tin is crucial to any recipe, so if you
have a solid cake tin, you’ll want to utilise it for this bake. The
sugars you’ll be sprinkling in the base of your cake tin will turn
to liquid and poach your quince while it’s in the oven, in a
springform tin, this poaching liquid would be lost as it would seep
out through the cracks, not only robbing your cake of its beautiful
flavour but also making a mess in your oven!
#2 If there’s a recipe you don’t want to risk just greasing the tin
on, it’s this one! Grease the base and sides of your cake tin,
then place a circle of parchment paper in the base. The butter
under the parchment paper will hold it in place and prevent it from
slipping when you pour in your batter, and without this circle of
parchment paper, when you tip your cake out of its tin it’s highly
likely that you’ll leave a large majority of your fruit
#3 Along the same lines as above, you’ll want to have some oven
mitts on hand and a cake stand or plate ready when that timer goes
off. If you allow your cake to cool in the tin, chances are the
poaching liquid will harden and your cake will become stuck in the
tin! Tip it onto its serving plate fresh from the oven, however,
and the caramel is still hot and in liquid form, it’ll come out
with clean and with ease.
#4 Don’t just plop your eggs into the batter. To ensure that your
eggs are mixed through your batter evenly, whisk them lightly with
a fork before adding them to the batter! This way, you won’t end up
with streaks of egg white through your batter and avoid eggy chunks
in your finished product.
#5 Use for this recipe your favourite spices rum, because you’ll be
able to taste it, so you want to love the taste. Turning the rum
into a syrup makes it a lot sweeter and takes the alcoholic tasting
edge off it, but the core taste will remain. I used element eight
spiced rum for my cake.
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SPICED RUM PEACH UPSIDE DOWN CAKE
hours and 40 mins
for cocktails, and what works for one should work for another
right? You’re dead right, this flavour combination is to die
- 1 cup your spiced rum
- 1/2 cup brown sugar
- 160g unsalted butter (small
- 1 cup white granulated sugar
- 2 cups plain flour
- 4 eggs
- 2tsp baking powder
- 1/4tsp salt
- 1tsp all-spice
- 4 white peaches
- Preheat oven to 150 degree
- Prepare a 9-inch (23cm) diameter
cake tin. Set aside.
- Cut your peaches in half and
remove the pip, arrange them cut side down in your cake tin.
- Place 1 cup spiced rum and 1/2
cup brown sugar in a saucepan over medium heat, allow to simmer
until mixture darkens and thickens slightly (it’s ready when you
can draw a line in the syrup on the spoon). Set aside and allow to
- Combine flour, baking powder,
salt and Speculaas spice in a bowl and set aside
- Using electric beaters, cream
together butter and sugar in a large bowl until light in colour,
then drop in eggs one by one, followed by flour/spice mixture.
- Beat together until smooth.
- Pour cooled syrup over your
peaches and carefully, so as not to disturb your fruit arrangement,
spoon cake batter into your cake tin and smooth the surface with a
- Place in the oven to bake for 1
hour 10 – 1 hour 20 minutes (70 – 80 minutes total), or until a
skewer inserted into the centre of your cake comes out clean.
- Remove from cake tin while still
warm to avoid the caramel in the bottom from setting and
9-inch cake tin
large mixing bowl
parchment or baking paper
VIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
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