Classic Rum Cake

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Bring the sugar and water to a boil. Turn down the heat and simmer 3 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Add the rum to the syrup and stir.
3. 3
   Cool completely.

   💡Cold syrup on a hot pastry soaks in evenly.

To assemble

1. 4
   Preheat the oven to 175°C (345°F) and grease Round pan 24 cm.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Whip the eggs and sugar 5 minutes, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3. 6
   Add the oil and vanilla extract and mix.
4. 7
   Sift the flour and baking powder, combine, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 8
   Pour into the pan.

   Baking pan
6. 9
   Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 10
   Take out of the oven and immediately pour the syrup over the hot cake. Let to it soak 30 minutes.

   ⚙ Syrup on a Hot Cake

   💡The syrup soaks into the cake only while it's hot: pour it as soon as it comes out of the oven, slowly and over the whole surface.
8. 11
   Whip the cream cheese, powdered sugar, heavy cream and vanilla into a smooth frosting.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
9. 12
   Let the cake cool completely and cover it with the frosting.

   Offset spatula

   💡Frost only a completely cool cake: on a warm cake the cream cheese frosting melts and runs down the sides.