Baked Sunday Mornings: Hair of the Dog Cake
Posted by hsimpsongrossman on January 4, 2015
This was a cake of many names, when it was served at a Hanukkah party for my side of the family. I called it “Booze” cake, “Warm-Milk-with-Rum-and-Caramel” cake, “You’ll-Never-Guess-Its-Name” cake. Anything but it’s official name. I was worried of the cake being judged by its
cover name- Hair of the Dog cake?! Some of my in-laws don’t like dogs (or any other pet, for that matter). There was no way they would eat a cake bearing such a name!
Which, of course, caused each and every one of them to suspect it contains their least favorite ingredient, which, when it comes to my extended family, ranges anywhere from coconut, cinnamon, poppy seeds, cheese and nuts to most forms of vegetables and quite a few fruits (when my siblings chose their spouses, they weren’t diligent at all with regards to the latter’s food peculiarities).
I had to personally reassure each and every fussy eater that there was no shredded zucchini impersonating as honey, no dates claiming to be chocolate chips (Stubborn Mule fell for the date scheme for a quite few years) and so on.
Once my family came over their suspicions and dared try a piece, they went immediately for seconds and thirds. Though the menu consisted of coffee and cakes (that’s my family for you – we go straight to dessert) and I was facing some serious competition (my sister made a chocolate layer cake to die for and her legendary strawberry cake, my sister in-law brought the obligatory chocolate cake “for the kids” and my aunt brought her whole wheat moist chocolate cake for the healthier among us), most if it was gone within minutes.
Except for it’s name, which I still can’t get, the cake met my exceptions to their fullest. I made it in a jiffy, as I came back from school a couple of hours before our family gathering and it was comforting and fun to snack and snack and snack on. For the sake of full disclosure, Perfect Son was of the opinion that while this Hair of the Dog cake was great, I made much more notable cakes in the past (a view expressed while gobbling down his fourth or fifth slice).
I had experienced a couple of close calls while working on this cake. Firstly, I wanted to brown the butter for the caramel, but was a bit preoccupied and browned it a tad too much.
Similarly, I did not head to Matt and Renato’s warning and did overlook the cake in the broiler for a few fateful seconds. Thank God I smelt the burning baking parchment paper early on and saved the cake (and the house) just on time.
I tweaked the recipe just a bit. I used less sugar than was called for, both in the batter (only 11/2 cups) and for the broiled frosting (3/4 of a cup) and no one complained about the cake not being sweet enough.
Additionally, having a mental problem with throwing food away, I omitted the egg yolk, used only the four (whole) eggs called for and lived to tell the tale.
Given the health conciseness of some of the expected guests, I decided to skip the optional Rum Flavored whipped cream topping. I see no reason to add it next time given the success of this cake even without it.
And now, without further ado, let me introduce you to the recipe for this easy to make, quick to vanish Hair of the Dog cake, AKA Rum-Flavored Hot Milk Cake with Broiled Rum Brown Sugar Frosting, from Baked Occasions by Matt Lewis and Renato Poliafito.
Filed under Cakes