REDRUM CAKE WITH BOOZY CREAM CHEESE FROSTING

REDRUM CAKE WITH BOOZY CREAM CHEESE FROSTING

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Believe it or not, but I had never watched The Shining until just a few weeks ago. I get numerous requests for rum cake recipes, so I was inspired to make a two layer red velvet rum cake as a tribute to the film! To up the rum factor a bit more I added Sailor Jerry Rum to the cream cheese frosting as well! I topped the whole thing off with homemade strawberry syrup for a ‘bloody’ effect!

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(makes 1 two layer cake)

Ingredients:

For cake:

1½ cups sugar

½ cup (1 stick) unsalted butter, room temperature

2 eggs

5 Tbs unsweetened cocoa

4 Tbs red food coloring

1 tsp vanilla extract or Sailor Jerry Rum

4 Tbs powdered buttermilk

½ cup water

½ cup Sailor Jerry Rum

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp salt

3 tsp distilled white vinegar

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For frosting:

1 (8oz) package of cream cheese, softened

1 cup (2 sticks) unsalted butter, room temperature

1 ½ shots of Sailor Jerry Rum

4 cups of powdered sugar

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For strawberry syrup:

2 cups fresh strawberries, hulled and sliced

¼ cup sugar

Juice from 1 lime

Red frosting (optional for writing REDRUM across the cake!)

Preheat oven to 350 degrees F (176 degrees C) and butter two 9″ round cake pans. If you only have 1 pan I suggest dividing the cake recipe in half and making the batches separately so both layers come out evenly.

(1.) In a large bowl, cream together sugar and butter until fluffy, then beat in the eggs. (2.) In a separate bowl, mix together cocoa, food coloring, and vanilla extract (or rum) until it’s a smooth paste. (3.) Add to the batter and mix well. (4.) Slowly add in buttermilk, water, rum, and flour and mix for another 1-2 minutes. Add baking soda, salt, and vinegar and mix until all dry ingredients are combined and batter is smooth.

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(5.) Distribute batter evenly into cake pans and place in the oven to bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. (6.) Let cake cool in the pan for 5-10 minutes. (7.) Run a butter knife along the edges to loosen the cake, flip upside-down into your hand and (8.) then place right side up on the cooling rack to cool another 10-15 minutes. While waiting for the cakes to cook and cool, prepare your boozy frosting!

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(9.) In a large bowl, cream together cream cheese, butter, and Sailor Jerry Rum. (10.) Slowly beat in powdered sugar one cup at a time, scraping down the sides as needed, until completely smooth. (11.) When cakes are completely cooled, place one on a large plate and spread a layer of frosting about ½ of an inch thick. (12.) Place the second layer directly on top and frost the sides and top until completely covered. Place in the refrigerator to chill for 10-15 minutes.

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(13.) While waiting on the cake to chill, prepare your strawberry syrup. Combine strawberries, sugar, and lime juice in a small saucepan over medium heat. (14.) Bring to a simmer while mashing the strawberries against the side of the pan with a fork. (15.) Simmer for 10 minutes, stirring occasionally. (16.) Pour mixture through a fine mesh sieve over a large bowl or measuring cup. Use the back of a spoon to press on solids and get the maximum amount of liquid out (you should have just about 2/3 cup). Discard solids and place strawberry syrup in the refrigerator to cool and thicken up (approximately 20-30 minutes).

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When syrup has completely cooled, pour as much as you would like over the top of the cake. Slice it up (like Jack Nicholson!) and serve!

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Enjoy!

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