Rum cake from Bouchon Bakery (page 106) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 28, 2021

    Although the flavor was good, overall this was a rare miss from this cookbook. I made 1/2 recipe in a 9" bundt pan (larger than needed); baking time was 55 min in a standard oven. Unfortunately, the cake did not release cleanly as the sugar coating essentially glued it to the pan. If I made this again, I'd butter and flour the pan instead. The texture was fairly dense - not surprising since there is no leavening. The cake was soft and moist with nice almond and rum flavors, quite sweet like most rum cakes, but there are other rum cake recipes I like better.

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