While the warming flavors of New Deal Spiced Rum naturally lend themselves to winter fare, they play just as nicely with the tastes of autumn. This spiced rum tea cake is light and delicate with the aromas of fragrant spiced rum punctuating each bite. Topped with lightly whipped cream and sweet, stewed apples, this treat is just as tasty with coffee as it is with an after dinner cocktail. Try it with a Baked Apple Sour for an extra hit of autumnal flavor.
This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at email@example.com.
- Nonstick cooking spray for greasing the pan
- 1 ½ cups all purpose flour
- 2 tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp kosher salt
- 1 cup sugar
- 2 TBSP New Deal Spiced Rum
- ½ tsp vanilla extract
- ¾ cup sour cream
- 2 eggs
- 1 stick butter, melted
For the Stewed Apples
- 1 apple, peeled and diced
- 2 TBSP sugar
- ¼ cup New Deal Spiced Rum
For the Spiced Whipped Cream
- ½ cup heavy whipping cream
- 1 TBSP sugar
- 1 TBSP New Deal Spiced Rum
Preheat the oven to 350℉.
Spray a 9” loaf pan with nonstick cooking spray and line generously with parchment paper.
Combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt in a medium bowl. Whisk to combine.
In a separate large bowl, whisk together the sugar, rum, vanilla, sour cream, and eggs.
Add the wet ingredients to the dry, stirring to combine. Add the melted butter and stir just until smooth and fully combined.
Transfer the batter to the prepared loaf pan and bake for 55-70 minutes or until a cake tester comes out clean. Allow the cake to cool on a cooling rack before serving.
Make the stewed apples: combine the apples, sugar, and rum in a small skillet set over medium-high heat. Allow the apples to cook, stirring often, until they are softened and most of the liquid has been absorbed, about 10 minutes.
Make the whipped cream: add the cream to a large bowl and, using a whisk or an electric mixer, beat until soft peaks form. Add the sugar and rum and beat until medium-firm peaks form.
Slice the cake and serve topped with the apples and whipped cream. Add a sprinkle of cinnamon if desired.