Sauces

Rum Cake on a plate

Auntie’s Rum Cakes are wonderful served plain… But can be presented in a variety of ways, including the following:

-A fine dusting of powdered sugar on the plate before adding the slice of cake.

-Serve a slice of the cake with a small dollop of whipped cream or gourmet vanilla or vanilla bean ice cream.

-Garnish the cake or plate with fresh strawberries or raspberries
and also a sprig of mint leaves.

-Melt some chocolate morsels in a zip lock bag. Cut a small
whole in the corner of the bag and drizzle a design on the plate
then add the cake slice.

Although these cakes do NOT need any sauces to serve or eat
with them, if you insist on a sauce, here are a few ideas:

Fresh Raspberry Sauce
1 pint fresh or frozen raspberries
2 tablespoons sugar or to taste

1 tablespoon Grand Marnier liqueur or orange juice

In a blender, purée raspberries, sugar, and Grand Marnier or orange
juice. Drizzle over cake slice or drizzle on cake plate before
placing slice on it. Garnish with a few fresh berries.

Strawberry Sauce
½ cup strawberry preserves

1-2 pints fresh strawberries

In blender puree strawberries, reserving some for garnish. Stir
preserves & fresh pureed strawberries in small saucepan over low
heat until smooth. Cool. Carefully drizzle sauce over cake slice and
top with fresh berries. You can also use other fresh berries such
as raspberries with raspberry preserves.

Chocolate Rum Sauce
1 cup semisweet chocolate morsels

½ cup whipping cream

2 tablespoons light corn syrup

2 tablespoons Caribbean rum

In a small saucepan, over medium-low heat, melt and stir morsels,
cream, and syrup until smooth. Remove from heat and carefully
stir in rum. Serve warm or at room temperature.

Lemon Sauce
½ cup sugar

2 tablespoons cornstarch

1 cup water

juice of 1 lemon

2 tablespoons unsalted butter

2 teaspoons grated lemon peel

In a saucepan combine the sugar with the cornstarch, add the
water, and simmer the mixture until clear and thickened. Remove
the pan from the heat and stir in the lemon juice, butter, and the
grated rind. Serve warm as a drizzle for the cake or as an underlying plate design.

Yum, Aunties Rum Cake