Pakistani Spiced Rum Cake

Ingredients

In this adaptation of the Jamaican Rum Cake to Pakistani cuisine, we incorporate traditional Pakistani spices such as cardamom, cinnamon, and nutmeg to infuse the cake with the flavors of Pakistan. Additionally, we use local Pakistani ingredients and techniques to create a unique fusion dessert that combines the best of both culinary traditions. We alse have the original recipe for Jamaican Rum Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 4 large eggs 4 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg ½ teaspoon ground nutmeg
• ½ teaspoon salt ½ teaspoon salt
• ½ cup (120ml) Jamaican rum ½ cup (120ml) Jamaican rum
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 3g
• Carbohydrates (total, sugars): 50g, 32g
• Protein: 5g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, cardamom, cinnamon, nutmeg, and salt.
3. 3.
   In a separate bowl, whisk together the vegetable oil, eggs, milk, rum, and vanilla extract.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool in the pan for 10 minutes.
8. 8.
   Transfer the cake to a wire rack to cool completely before serving.

Treat your ingredients with care...

• Cardamom — Use freshly ground cardamom for the best flavor.
• Jamaican rum — Choose a high-quality Jamaican rum to enhance the tropical notes in the cake.

Tips & Tricks

• For a richer flavor, soak the cake in rum syrup after baking.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
• If you prefer a less pronounced rum flavor, reduce the amount of rum in the recipe.

Serving advice

Serve the Pakistani Spiced Rum Cake as a dessert after a traditional Pakistani meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

Dust the cake with powdered sugar and garnish with a sprinkle of ground cinnamon or a few toasted nuts for an elegant presentation.