A booze-filled bundt cake for merry times ahead

Northern Living - - CONTENTS - TEXT OLIVER EMO­CLING PHO­TOG­RA­PHY PATRICK SEGOVIA

The rum cake is not ex­actly the best rep­re­sen­ta­tive, desserts- wise, of the fes­tive Yule­tide sea­son. Usu­ally served naked, the liquor-in­fused cake is vis­ually non­de­script to the point that it looks too bland to be the centerpiece of the table. But there is more to this treat than meets the eye.

Chef Rhea Cas­tro-Sy­cip of Flour Pot has cre­ated her ver­sion of the for­eign dessert with sus­tain­able lo­cal pro­duce. Stored in a re­cy­cled wooden box, the bundt cake’s vi­brant golden crust is proof of the chef ’s use of free-range eggs in the recipe. When the dessert lands in your mouth, it re­veals a soft, slightly dense, and moist tex­ture. The rum is not over­whelm­ing but sim­ply im­parts a hint of the liquor’s fla­vor along with a but­tery taste. As Cas­tro- Sy­cip says, you’ll taste the cake first be­fore the rum. Af­ter a few bites, that’s when you can ex­pect a warm feel­ing to travel from your palate to the stom­ach.

There’s no need to rush in eating a rum cake. In fact, it’s bet­ter if you hold that crav­ing back for a while. As time passes, the rum’s taste emerges and evolves, giv­ing the cake a bolder fla­vor. You can even place the cake at room tem­per­a­ture with­out spoilage for two weeks. But if you’re grow­ing a lit­tle im­pa­tient, you can al­ways get your­self a slice to pair with a cup of joe. Af­ter all, you’ll never go wrong with a slice of cake—even a boozy one at that.

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