It was 84 degrees in my house this weekend, but I turned my oven on and baked a cake. Call me crazy (it wouldn’t be the first time), but sometimes you just gotta do what you gotta do!
If the cake came out good, I was planning to recommend bookmarking it for fall or winter or a cooler day when baking a cake is a little more appropriate. Or at least buying an air conditioner first. But you know what? Never mind that. You need to to make this cake right away. Like, tonight. It’s that good.
This cake is dense and moist with a big punch of booze and a lot of spice. Its delicious on it’s own, but the top does sink in a little, so if you’re serving it to guests go ahead and spoon on some caramelized pears. The sweetness will also cut down on some of the heat.
Now, if you’ll forgive me, I’m going to go eat another slice.
- 1 stik butter
- 6 ounces semi-sweet chocolate chips
- 1 cup spiced black rum
- 4 eggs
- 1 cup plus 2 tablespoons Gold Medal flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon chipotle powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup spiced black rum (optional)
- 2 pears, peeled and diced
- 1 teaspoon sugar
- Heat oven to 350F. Add the butter and chocolate chips to a saucepan set over medium heat. Cook, stirring frequently, until melted. Stir in the rum and let cool. Beat in eggs one at a time.
- Add flour, sugar, cinnamon, chipotle powder, baking powder, baking soda, and salt to a mixing bowl. Stir well, breaking up any clumps of brown sugar that might have formed. Stir in half the chocolate. Mix well. Stir in remaining chocolate and mix until combined. Pour into a greased loaf pan.
- Bake 40-55 minutes, or until the center of the cake is set and a knife inserted into the middle comes out clean. Remove from oven. If using the additional rum, use a knife or skewer to poke several holes throughout the cake; pour remaining 1/4 cup of rum over cake. Let cool until rum is completely soaked in. Invert onto a plate and remove the pan.
- Add the pears and sugar to a saute pan. Cook, stirring frequently for 5 minutes or until pears or slightly softened and sugar is golden brown. Spoon pears over cake.
I am so impressed that you pulled off a dessert using mustard. Way to go Lauren!
Thank you! It was pretty nerve-wracking to try to come up with something but it ended up working out surprisingly well. 🙂
What a great idea for the mustard! A spiced rum cake sounds good as ice and I bet the mustard gives it that little extra something that if you didn’t know it was there it would leave people guessing.
Thanks! And that’s it exactly – wouldn’t be the same at all without the mustard, but you definitely can’t place the flavor when you’re eating it.
I love stumbling across these dessert recipes that include mustard! THey all sound amazing. I love the hint of spice in yours!
I know – there’s some really stiff competition! I’m impressed with what everyone came up with!