Ingredients
Method
- Prep and Preheat: Grease a 6-cup custard cup or soufflé dish with butter, dusting lightly with flour to prevent sticking. Set aside. Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl using an electric mixer, beat the softened butter and granulated sugar on medium-high speed for about 4-5 minutes, until the mixture is light, fluffy, and pale in color. This step is crucial for texture.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract until fully incorporated. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: Reduce mixer speed to low. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined; do not overmix. The batter should be thick but pourable.
- Fold in Add-ins: Using a spatula, gently fold in the chopped candied orange peel and chocolate chips by hand. Ensure they are evenly distributed throughout the batter without deflating it too much.
- Prepare for Steaming: Pour the batter into the prepared custard dish. Cover tightly with aluminum foil, ensuring no water can seep inside. Place the covered dish on a rack in a large pot that has about an inch of simmering water at the bottom. Note: If using a standard oven, you can bake this uncovered for 45-50 minutes until a toothpick comes out clean.
- Steam: Cover the pot with its own lid. Steam on medium-low heat for 60-70 minutes. Check occasionally to ensure there is still water in the bottom of the pot, adding boiling water if necessary to prevent burning. The cake should spring back when lightly touched and pull away slightly from the sides of the dish.
- Cool: Remove the dish carefully from the steamer. Let it cool for at least 10 minutes before inverting onto a serving plate. For best flavor, wrap tightly in plastic wrap and refrigerate overnight.
- Make the Sauce: While the cake cools or chills, combine heavy cream, butter, rum (if using), powdered sugar, and salt in a small saucepan over medium-low heat. Whisk constantly until the butter melts and the mixture is smooth and slightly thickened, about 3-4 minutes. Do not let it boil vigorously.
- Serve: Slice the chilled cake into wedges. Warm slices gently in the microwave if desired (about 20 seconds). Drizzle generously with the warm rum sauce before serving.
Nutrition
Notes
The secret is letting it rest overnight in the fridge; the flavors meld into something deeply aromatic and rich. I serve it warm with a dollop of vanilla bean ice cream, watching my family savor every bite while the kitchen smells like holiday magic.