“My mom’s father was a baker, and desserts just came naturally. [She] ran a small catering company out of her home kitchen,” Ms. Crovato told The Epoch Times. “You could say a love of food is in my blood.”
As a published cookbook author, personal chef, culinary consultant, and now restaurant proprietor, Ms. Crovato has taken her family’s passion to the next level. When she asked her mother for ideas for 1310 Kitchen and Bar’s dessert menu, Nonna didn’t disappoint—she submitted five delicious contestants for a family taste test. After rigorous sampling and judging, “the family’s consensus was clear,” Ms. Crovato said. Nonna’s Rum Cake was added to the menu.
Nonna’s Rum Cake
The rum cake that Ms. Crovato serves at her restaurant is very similar to her mother’s original recipe, with the only difference being one more egg and a bit less sugar. The butter, eggs, and milk should be at room temperature before you begin. And since there are so many steps, Ms. Crovato recommends prepping all the ingredients before beginning the baking process.Makes 1 Bundt cake
- 1 1/2 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 6 eggs, at room temperature
- 1/2 cup sour cream
- 1/4 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons dark rum
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup unsalted butter
- 1/4 cup water
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup dark rum
Preheat oven to 350 degrees F and spray a 10-cup Bundt pan with baking spray.
In a stand mixer, add the butter and granulated sugar, and beat until light and fluffy, 3 to 4 minutes. Add brown sugar and beat for another minute. Add eggs and mix until well combined.
On a lower speed, add the sour cream, milk, vanilla, and rum. Mix for 3 1/2 minutes.
In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add the flour mixture to the wet mixture in small batches on low speed until combined. Fold in the pecans.
Pour the batter into the prepared Bundt pan. Bake for 55 minutes, or until a toothpick comes out clean.
Add all ingredients to a large saucepan and stir well. Bring to a boil and cook for 5 minutes. Allow to cool while the cake is baking.
Let the cake cool in the pan for 7 to 10 minutes. Use a fork to poke holes throughout the bottom of the cake, then pour the glaze in 1/3 at a time, waiting for each addition to soak in all the way before adding the next. Reserve a small amount of glaze. Let the cake sit for 10 minutes. (Note: The warmer the cake, the easier it will absorb the rum glaze.)
Invert the cake from the pan onto a serving plate and brush the top with the remaining glaze. This allows the rum glaze to be evenly distributed throughout the cake.
