This traditional steamed cake offers a comforting, homestyle treat that is both moist and flavorful. Unlike baked cakes, the steaming method ensures a dense, pudding-like texture that remains incredibly tender. The base is enriched with butter and sweetened with syrup or honey, while a splash of rum or apple juice adds a subtle depth of flavor. It is typically served warm or at room temperature, often topped with sliced bananas and a drizzle of the reserved caramel sauce. Perfect for family gatherings, afternoon tea, or as a simple yet elegant dessert to share with friends. This recipe is straightforward to prepare using pantry staples, making it a reliable favorite for any occasion.
Steamed Cake
Description
This traditional steamed cake offers a comforting, homestyle treat that is both moist and flavorful. Unlike baked cakes, the steaming method ensures a dense, pudding-like texture that remains incredibly tender. The base is enriched with butter and sweetened with syrup or honey, while a splash of rum or apple juice adds a subtle depth of flavor. It is typically served warm or at room temperature, often topped with sliced bananas and a drizzle of the reserved caramel sauce. Perfect for family gatherings, afternoon tea, or as a simple yet elegant dessert to share with friends. This recipe is straightforward to prepare using pantry staples, making it a reliable favorite for any occasion.Ingredients
Directions
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Grease a 20cm deep, loose-based cake tin thoroughly with butter.
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Melt 100g of butter in a saucepan over medium heat.
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Add sugar to the melted butter and cook until it turns into a golden caramel.
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Carefully stir in 2 tablespoons of rum or apple juice to create the sauce; it will bubble vigorously.
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Pour half of the caramel sauce into the prepared cake tin, coating the bottom and sides.
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In a separate bowl, combine the remaining cake ingredients (flour, eggs, leavening agents) to form the batter.
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Fold the remaining melted butter mixture and syrup or honey into the batter until smooth.
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Pour the cake batter into the prepared tin over the caramel layer.
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Place the tin in a steamer or a large pot with a rack and simmering water.
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Cover tightly and steam for 45 minutes or until a skewer inserted into the center comes out clean.
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Meanwhile, prepare the topping sauce by heating the remaining caramel with the rest of the rum or apple juice.
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Remove the cake from the steamer and let it cool for 10 minutes.
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Run a knife around the edge to loosen the cake.
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Invert the cake onto a serving plate so the caramel sauce runs over the top.
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Top with sliced bananas and drizzle with the prepared rum or apple juice sauce.
Nutrition Facts
- Amount Per Serving
- Calories 894.0kcal
- % Daily Value *
- Total Fat 81.5g126%
- Saturated Fat 51.1g256%
- Cholesterol 215.0mg72%
- Sodium 713.2mg30%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.1g1%
- Sugars 2.5g
- Protein 49.9g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or serve at room temperature.
Substitutions: For a non-alcoholic version, use apple juice or orange juice instead of rum. Honey can be substituted with maple syrup or simple sugar syrup.
Tip: Ensure the water in the steamer does not boil too vigorously to prevent water from dripping onto the cake, which can make the top soggy. Use a lid that fits snugly or wrap the tin with foil before covering.
Variation: Add chopped nuts or raisins to the batter for added texture and flavor.
