TwistyBakes Golden Rum Cake in the Ankarsrum
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- Опубликовано: 19 авг 2020
- After years of searching for the perfect Golden Rum Cake recipe, I think this is it! No pre-mix packets or pudding required. ;)
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TwistyBakes is an amateur home baker with a 50cm X 70cm workspace and a countertop oven. I'm not aiming to be an instructor, these videos are just my experiences.
Would love to see more Ank recipes. There are so few out there doing anything much with this machine and since I have one, I've enjoyed all your videos and am hoping you'll continue!
Aww thanks for your kind comments. As it happens I'm just about to do another video! I've been playing with cupcake recipes...
Made this today,absolutely gorgeous HIC !! We have an AGA and used the simmering oven 2hrs at 125C.Thank you so much for the recipe.shaun.
You are so welcome! I'm so jealous of your AGA, I live in a small Hong Kong apartment so all I have is a table-top oven! But glad you liked the recipe, it is always a crowd-pleaser.
PLEASE do make more video of recipes with the ARK mixer. loved your video.
Looks delicious 😃
I can see why this man never got many subscribers: He never even cut the cake to show it's inside.
Yeah sorry about that, but it was moist, dense, heavenly goodness inside.
This looks boozy and fantastic! Being in the southern part of the USA, I'm wanting to try it with chopped pecans instead of walnuts, and maybe add some golden raisins too? I know that's tip-toeing towards "fruitcake" a tiny bit, but I don't mind.
That's the beauty of this recipe, you can personalize it anyway you like! I'd really fancy candied pecans 😁
Or even choc chips!
Or orange peel and add a shot of Cointreau to the glaze...
Your cake looks really delicious. Thanks for sharing the recipe. I am a subscriber, but due to RUclips discontinuing the email notifications, I no longer know when new videos are available.
Oh no! I can't offer any advice about the RUclips notifications, I am new to all this. But let us know if you try the cake!
Hey would you recommend this Maschin for a single household
I watched now all your videos but i don't really know what to think
Yeah, why not! I'm a single household and my workspace is 50cmX70cm...
I notice the blades you use. I'm a new Ank user. What is the difference between those and the whisk beaters? I found my butter has piled up on the center post. I wasn't very happy about it.
Yeah butter sticking to the post is one drawback of the Ank. I just scrape it down and carry on.
I use the hoops when a recipe calls for "beating", usually thicker recipes with butter/sugar/flour. I use balloons for "whisking", usually liquids or eggs.
Hello, I'm new to using this mixer. Do you find you need to adjust your wet and dry ratios in a recipe at all? I tried making a pastry dough with the roller attachment and it seemed sooo dry (after I weighed everything according to the recipe). Thanks for any tips!
Great question! Some of the bread videos out there talk about adding flour to the water until a doughnut forms etc. Which is altering the recipe, which I REFUSE to do. I have tried-and-tested recipes that work fine by hand and in my Kenwood. This channel was set up to explore making those exact same proportions, only altering techniques for the type of machine.
So no, I don't change my wet and dry ratios, that would make for a different end result.
For your pastry...have you tried that recipe before, either by hand or a different machine? If not, I would try it by hand to see if the proportions are off.
To be honest, I am not a big pastry chef, but for small batches I don't use the roller. I use the plastic bowl and beaters. If the butter is soft enough it has no problem mixing it with flour.
@@twistybakes5681 yes I have made it with my kitchenaid before and it was great. I am a bit lost with using this new one. the bowl just goes in circles but does nothing to the dough. I move the arm once in a while but generally nothing happens. I will try using the plastic bowl and beaters and see if that helps. Thanks.
@@jonileicardona1001 I can imagine a heavy pastry just sitting there as the bowl spins 😂
Maybe you need to adjust the roller out further so it actually passes between the roller and the side of the bowl? And add liquids and fats before dry ingredients.
Not sure if there are any heavy cookie dough Ank videos, that might give some hints. But I suspect the Ank wouldn't like it much.
Do let me know how you get on, we all like to learn.
@@twistybakes5681 Hi TwistyBakes, great video, thx. About Ankarsrum cookie making, check out this video where making a large batch is demonstrated at 15 min 17 seconds ruclips.net/video/g03vzFqZ8dA/видео.html I'd recommend watching the entire video if anyone is unsure how to use their Ankarsrum. Happy Baking! Btw, sure wish I knew about the Ankarsrum years ago before wasting so much money on repairs and replacements of shoddy Kitchen Aid "Pro" Series....
Does it store ok or does the glaze pose a problem over time?
It stores forever! But you've probably finished in far less time! I think I've kept it more than a week.
You said you make your recepies manually, with Kenwood and the Ank. Very interesting! I only use hands so far but I am very tempted to buy a machine. Which one would you buy if you could only have one?
And what's your Kenwood model by the way?
That is the million dollar question! It also depends where in the world you are, as I understand that support/availability of the Kenwood in the US is not as great as, say, the Kitchen Aid line.
If you lean towards baking bread, go with the Ank no questions. However, the bowl and attachments for whisking/beating are not as good as the Kenwood, so if you're more in to baking light fluffy cakes and whipping cream then for me the Kenwood wins.
The range of accessories for the Kenwood can't be beaten, and the Ank needs turning on its side to use some of the accessories.
If you prefer a quieter machine, the Ank wins. If you need to move it from a cupboard to the countertop, the Ank wins. If you need to whip two pints of cream, the Kenwood wins! It all depends on your intended use.
My Kenwood is the Chef Titanium with auto-timer (now discontinued and replaced I think with the Patissiere, which has inbuilt scales too).
@@twistybakes5681 Thanks for this. I have a Kenwood, but have a terrible hANKering for an Ank 😆plus I have a Magimix... it's not even as if I do loads of bakes, but I do make all our bread and both the Magimix and Kenwood get used every week. I don't think I can justify another machine.
What do you consider to be “plain flour”?
All-purpose flour, around 9-10% gluten. Or pasty flour.
Now you've asked that, I might experiment with a low-protein cake flour or even some gluten-free.
Maybe even substitute a little Almond flour for flavour...
it's not just the hangover you have to worry about --- not with all that butter and sugar in this recipe! I refer to recipes like this as the "once in a lifetime" type -- any more than that, and that lifetime might be seriously reduced!
Oh yes! This almost never gets made to sit at home, it's usually when I want to impress at a pot luck!