Ingredients for Cinn Ful Fudgy Rum Pudding Cake
- 1 ¼ cups (250g) granulated sugar
- 1 ½ cups (180g) all-purpose flour
- Cocoa Powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- Ground Cloves
- ½ teaspoon salt
- 1 cup (240ml) milk
- Butter
- Vanilla Extract
- ¼ cup (50g) packed light brown sugar
- ½ cup (120ml) boiling water
- Dark Rum
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How to Make Cinn Ful Fudgy Rum Pudding Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together ¾ cup (150g) granulated sugar, 1 ½ cups (180g) all-purpose flour, ½ cup (60g) unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- Add 1 cup (240ml) milk, ½ cup (113g) melted unsalted butter, and 1 teaspoon vanilla extract. Beat until smooth.
- Pour batter into an ungreased 9x9 inch square baking pan.
- In a separate bowl, combine ½ cup (100g) granulated sugar, ¼ cup (50g) packed light brown sugar, ¼ cup (30g) unsweetened cocoa powder, and ½ teaspoon ground cinnamon.
- Sprinkle the sugar-cocoa mixture evenly over the batter in the baking pan.
- In a small bowl, whisk together ½ cup (120ml) boiling water and 2 tablespoons dark rum (or 1 teaspoon rum extract).
- Pour the rum mixture evenly over the sugar-cocoa layer. Do not stir.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 15 minutes before serving.
- Serve warm, spooning the sauce from the bottom of the pan over each slice. Top with vanilla ice cream or whipped cream!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
178g
Fat
28g
Carbs
20g
