Ingredients

How to make it

  • Preheat the oven to 375° F.
  • In a small bowl, mix yeast with ¼ cup warm water until the yeast dissolves.
  • Add 2 tbsp. flour, to form a paste.
  • Set aside in warm place for 10 minutes.
  • In a mixing bowl, cream the butter and sugar together with an electric mixer for about 5 to 6 minutes using paddle attachment.
  • Remove the paddle and scrape butter mixture into the bowl.
  • Place a dough hook attachment on the mixer and add the yeast mixture, the remaining flour, the salt, and mix well on medium speed.
  • Add the eggs and yolks one at a time and mix for about 8 to 9 minutes, until the dough pulls away from the sides of the bowl.
  • Remove the dough from the mixing bowl and split it into 2 equal portions.
  • Prepare 2- 6 inch Savarin molds with non stick spray (Bundt cake pan can be used only fill ½).
  • Place each portion into the prepared pan, cover and allow to stand in a warm place until doubled.
  • Place the cakes in the oven and bake for 20 to 25 minutes, until cooked through or when a toothpick entered at the center exits clean.
  • Remove from oven and allow cake to cool for 20 minutes.
  • Remove the cakes from the pan and wrap them immediately with plastic wrap (at this point they can be frozen for later usage).
  • In a saucepan bring the water and sugar to a boil to dissolve the sugar. Remove from heat, add rum, stir to mix and allow cooling.
  • Spoon the rum simple syrup over the cakes and repeat until cake can no longer absorb the syrup.
  • Place Alouette Cuisine Creme Fraiche, confectioners sugar, and rum in a mixing bowl and whip to form a soft peak.
  • Drain soaked cake and place on platter. Top center with rum infused whipped Alouette Cuisine Creme Fraiche and top with fresh fruit.

Reviews & Comments 3

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  • rescue_ranger 2 years ago
    very nice presentation
    Was this review helpful? Yes Flag
  • 22566 2 years ago
    Heaven Forbid!
    This sounds Sinfully Delicious!
    Devour today...Ah oh!...Damned! :o)
    Oh,well...Confession tomorrow. ~ Evil little grin ~
    Great sounding recipe.
    Thank-you
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag
  • corrinnej 2 years ago
    http://alouettecheese.com/recipe/creme-fraiche-rum-cakes.aspx
    Was this review helpful? Yes Flag

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