Bite with Belkys: Atlantico Rum Cake

The Chef: Kelli Wright-Morales
The Restaurant: Ortanique On the Mile
The Dish: Atlantico Rum Cake

Ingredients:

4 cups of all purpose flour
2 cups of sugar
1/2 Tbs. of salt
4 oz. of butter, unsalted and chopped in small pieces
1 Tbs. of baking powder
1 box (3.4 oz) of french vanilla instant pudding
1 1/2 cups of milk
1/2 cup of rum
4 eggs
1 1/2 tsp. of vanilla extract
5 oz of light brown sugar
1 cup of candied pecans
1 tsp of cinnamon

Method of Preparation:

-Start by combining the dry ingredients. In a mixing bowl, add flour, sugar, salt, and butter and let it mix. Reserve one cup for later.

-Then, add baking powder and french vanilla instant pudding. Let this mix.

-Next, prepare the wet ingredients. Combine milk with Rum. At the restaurant, they like to use Atlantico Rum. Also, add eggs and a little vanilla extract. Pour this wet mix into the dry one (inside the mixing bowl) and let the batter form. It will take about five minutes.

-Now, in a separate bowl add light brown sugar, candied pecans, cinnamon and toss.

-After, pour some of the batter into a floured bundt pan. Then, sprinkle some of the reserved dry mix on top and layer the pecans. This will avoid the pecans from sinking to the bottom of the pan. Repeat this process two more times.

-Lastly, bake the cake in a 325 degree oven for 50-60 minutes or until done.

-Once the cake is ready, leave it in the pan, poke it and brush on the glaze. Then, remove it from the pan and do this again.

-To decorate, pour the final glaze over the cake and top it with candied pecans.

Ingredients for glaze:

4 oz. of butter, unsalted
3/4 cup of sugar
1/2 cup of rum

Method of Preparation:

-First, combine melted butter and sugar over high heat. Once it comes to a boil, lower the temperature.

-Then, remove it from the flame and slowly pour in rum.

-Set aside 1/2 cup for the topping.

Ingredients for topping, decorative glaze:

1/2 cup of the glaze from above
1 1/4 cup of confectioner's sugar

Method of Preparation:

-Combine the reserved glaze with confectioner's sugar.

To Plate:

Chef Kelli likes to serve two slices. She garnishes with rum soaked raisins over the top. Then, on the side, she adds a caramel sauce, whipped cream and a mint leaf.

Serving Suggestion: Atlantico classic daiquiri

Serves: 16

FOR MORE INFORMATION:

Ortanique On the Mile
278 Miracle Mile
Coral Gables, FL 33134
305-446-7710
www.cindyhutsoncuisine.com

Atlantico Rum
www.atlanticorum.com