One of the reasons that I thought it would be fun to join this group was that I’d really get to expand my baking skills as well as an increased acquaintance with the different types of desserts that are out there. This recipe definitely falls into the latter category. I’ve used browned butter several times while preparing sauces for trout or other types of fish but I never thought of it as something that could be used in a cake. I’m certainly glad I tried making it – I think that the browned butter gives a certain nuttiness to the flavor of the cake that’s really delicious especially in combination with the vanilla and rum. It was really easy to make as well which is always a plus. The photo above shows the finished dessert with the requisite glass of rum that was recommended to have with it – nice pairing. Below are some photos of the cake as it was being prepared.
Making the browned butter. I was really paranoid i’d burn it but it came out fine:
The finished batter:
The cake cooling after being baked:
I read in the description of this cake that it’s good toasted if it gets stale. I didn’t get a chance to try that myself because this one didn’t last long enough but I’ve had several inquiries as to when the next one’s gong to appear. I might get to try some toast then, as well as an opportunity to have a little more dark rum.