A couple of weeks I ago I was asked if I'd like to review the cookbook "A World of Cakes" written by Krystina Castella. Of course I couldn't wait to read through a cookbook devoted to cake! I love nothing more than sitting on the couch with a cup of tea and flipping through a good cookbook. Besides I was already familiar with "Crazy about Cupcakes", one of Krystina Castella's other cookbooks, and love it. I was excited to see her latest cookbook. I was not disappointed when this book came in the mail. This is way more than just a cookbook. In this book Castella takes you on a exploration of the worlds cultures through their cakes. Castella starts the book by tracing the history of cakes from 5000 BC up to modern times. She includes a world calender of holidays and the cakes used int the celebration of those holidays. So if you want to know what cake to make to celebrate say, May Day, there's a list of appropriate/traditional cakes for that celebration. There's a "field guide to cakes" that categorizes from dense to fluffy or creamy to chewy, so you can find the perfect cake for your particular needs or tastes. All of this is fun and interesting, but the majority of the book is filled 150 recipes for cakes from around the world. Each recipe is accompanied by a short history or interesting facts about the cake and how it came to be.I found the recipes to be well written and easy to follow. Although some of the cakes in the book may not be at a beginner baker's level, I feel that there is enough instruction with the recipes that even a very novice baker would feel confident making the cakes. The cookbook is loaded with beautiful photographs that will have you drooling from beginning to end. It's a truly gorgeous cookbook that you will want to use again and again.
I wanted to make almost every cake in the book, but settled on making the recipe for rum cake from Tortuga. I was not disappointed! It was so moist and delicious and super simple to make. If you like rum cake, you'll love this cake!
Rum Cakes
1 1/3 cups all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
3/4 cup sweetened condensed milk
1 Tbl. dark rum
3 eggs
Preheat the oven to 325 degrees. butter and flour an 8 inch bundt pan, or five 41/2 inch small bundt pans.
Whisk together, flour, baking powder, and salt in a small bowl. In another large bowl, beat the butter and sugar until fluffy. Add the condensed milk and the rum and mix together. Stir in the flour mixture until blended, beat in the eggs one at a time until combined.
Put the batter in the prepared bundt pan(s) and bake for 35-45 minutes. Check the small bundt pans at about 25 minutes. Cake are done when a toothpick inserted into the cake comes out clean. Leave cakes in pans until cool.
Remove cooled cakes from the pan. Pour the rum syrup over the cake, cover and let sit for at least 6 hours.
Rum Syrup
1/2 cup sugar
1/4 cup water
3/4 cup dark rum
Put sugar and water in a pot over med-high heat. Cook until the sugar dissolves, stirring constantly. Remove from syrup from the heat and cool for about 5 minutes. Stir in the rum and use immediately, while still warm.
Want a copy of A World of Cake?? I'm giving away this copy!
To Enter: Leave a comment by before midnight(CST) on Friday December 17, 2010. I'll choose a winner at random from all the comments.
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