Sticky Rumtopf Cake Recipes

RUMTOPF

Steps:

• You can build your Rumtopf in any food grade container-glass, ceramic, or even food-grade plastic will work. You can make miniature Rumtopfs in quart-sized jars but a bigger vessel, 2 to 3 gallons, allows you to use more fruit and create substantial layers that really show off their beauty. You can find specialized ceramic Rumtopf crocks that are decorated to reflect their purpose but I prefer to use a big glass jar-like a glass cookie jar-so that I can get a good look at my Rumtopf over the course of the harvest. Whatever container you use, scrub it well with hot, soapy water, rinse several times with boiling water, and rinse it out with a little of the rum and you are ready to start.
• Add your first fruit and sprinkle sugar on top in the proportion of 1 cup of sugar for every pound of fruit. Top with enough rum to cover by 1 inch. Keep layering as fruits come into season. You can use any of the fruits listed, and the more the better. Just be sure to layer with enough liquor to cover or your Rumtopf will ferment rather than infuse. If bubbles start to appear, add a little 151-proof rum (also known as overproof rum), which will halt fermentation.
• Allow to rest at least 4 to 6 weeks after the last fruit has been added.
• Use a ladle to dip down into the Rumtopf to draw up your first servings. The fruit is great served on ice cream or served with roast meats, but for adults only, as it will be drenched in rum. When the liquid level threatens to go lower than the fruit, you can strain the remaining liqueur, allow it to settle out, and then carefully decant it into bottles. Leftover fruit can be frozen until ready to use.

STICKY RUMTOPF CAKE

Steps:

• Method Preheat oven to 350F. Butter and flour a 12-cup Bundt cake pan or coat it with cake release baking spray. Have all the ingredients scaled out. In a large mixing bowl, whisk together both flours, baking powder, baking soda, black pepper, cloves, and cinnamon. Set aside. Put brown sugar and eggs in the bowl of an electric mixer. Mix on medium high speed using the paddle attachment for 4 minutes until light and fluffy. Turn the speed down to medium low and gradually pour in oil and 75mL of rumtopf liquor until incorporated. Mix in the flour mixture on low until just combined. Stir in dates, almonds, and drained fruit. Immediately pour the batter into prepared baking pan. Bake for 50-60 minutes or until skewer insert into the centre of cake comes out clean. The cake may sink a bit in the middle but that's okay. Pour in 100mL of rumtopf liquor evenly over the cake as soon as it comes out of the oven. Cool on wire rack for 10 minutes before unmoulding. Set a baking tray under the wire rack to catch any drips. Brush on remaining 100mL rumtopf liquor over cake. Keep in airtight container at least overnight before serving so the flavour has a chance to age a bit. This cake keeps well for a few days but we usually eat it too quickly to find out.

RUMTOPF (TRADITIONAL GERMAN FRUIT PRESERVE & BEVERAGE)

Steps:

• The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
• Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
• Add half of weight sugar, mix and let stand for about 1 hour. Fill fruit into your Rumtopf and add as much Rum, so that fruit are completely (fingerbreadth) covered.
• Close Rumtopf and set aside in a cool place.
• Repeat these steps with other fruit "until" your Rumtopf is completely filled or fresh fruit season is over.
• Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.
• After you have added the last "layer" fruit, sugar and Rum let stand for about 6 weeks. Enjoy.
• NOTE: 1-step preparation. Use any kind of fruit you like. Use a good mixture of different fresh and ripe fruits. Prepare them as describe above. After you have put them into the Rumtopf cover them with Rum. The Rumtopf should be completely filled. Let stand for 6 weeks. Enjoy.
• NOTE: let stand at least for 6 weeks or even more. And keep the Rumtopf always in a cool place.
• NOTE on fruit: you can use almost any fruit, but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the Rum for a long time, so the fruit should be firm enough.
• Number of servings can not be given. Time to make includes time until first use.

LARDY CAKE

Steps:

• Mix the flour, salt, sugar and yeast in a bowland rub in the lard.
• Make a well in the middle and pour in the water, bit by bit- mix to a soft dough.
• Turn out onto a floured surface and knead until smooth and elastic.
• Place in an oiled bowl& cover with oiled clingfilm; Leave to rise for about 1 hours or until doubled in size.
• Turn out onto a floured surface and roll out to a rectangle about 1/4 in thick.
• Dot the surface with about 1/3 each of the lard, butter, dried fruit and sugar.
• Fold into three, bringing one end up and the other end down (or to the left and right) Seal the edge to trap the air and then give the dough a quarter turn.
• Repeat with the remaining fat, fruit and sugar.
• Lightly butter a 9in by 12 in roasting tin, lightly roll out hte dough to fit and place the dough in the tin.
• Cover with oiled clingfilm and leave to rise until doubled in size (about 30 mins).
• Score the top of the dough in a criss-cross pattern and bake in a preheated oven at gas mark 6/200 degC/400degF for about 30 mins until well risen and golden brown.
• Leave to cool in the roasting tin for about 10 mins- this is to let the cake soak up the sugar/fat mixture that will have run out.
• Dissolve the caster sugar in the boiling water& brush on top of the loaf.
• Eat when cool.