List of Ingredients
- 14 OZ. of cream
- 1 7/8 CUP of sugar
- 1 1/2 CUPS of all-purpose flour
- 1 CUP of grape juice
- 5 OZ. of rum
- 1/2 C. of milk
- 2 of small eggs
- 5 TBSP. of unsalted butter
- 1/2 OZ. of fresh brewer's yeast
- 1 TSP. of salt
- powdered sugar
- star anise
- cardamom
- cinnamon sticks
Method
In a large bowl, combine the flour, crumbled yeast and 1 heaping Tbsp. sugar. Mix well. Lightly beat the eggs and chop the butter into 1/4" cubes. Add the milk, the lightly beaten eggs, the salt and the softened butter to the dry ingredients and combine to form a soft, almost creamy dough. Mix for 4-5 minutes or until the mixture is perfectly smooth. Place in a pastry bag and pipe it into a buttered 9" bundt cake pan (we use one made of silicon, which doesn’t need to be buttered). Cover the pan with a damp cloth and plastic wrap and let it rise at 82°F for 1 hour and 30 minutes: the dough should double in volume.
Preheat the oven to 320°F and bake the cake for 40-45 minutes. Remove and let sit for 5 minutes. Turn the cake out onto a rack and bake it on the rack for another 5 minutes, then let it cool.
For the syrup: Bring 2 1/2 cups water, the grape juice, 1 3/4 cups sugar, 3 star anise seeds, 3 cardamom pods and a cinnamon stick to a boil in a saucepan. Boil for 3-4 minutes. Add the rum (to taste) when the liquid begins to cool.
To assemble the cake: put a cooling rack over a tray and place the cake on it. Slowly pour the rum syrup over it, dampening it throughly. Take the rum syrup that collected in the tray and pour it over the cake again. Let it drain.
Heat 3-4 ladles rum syrup in a saucepan until it becomes dense like liquid honey. Brush it on the surface of the cake.
Whip the cream with 1 Tbsp. powdered sugar until stiff. Decorate the cake with it as you like and serve.