When I baked the Dark and Stormy Cake last month, I ended up opening a can of worms among my friends. One side held that a Dark and Stormy was a combination of rum, ginger beer, and a slice of lime; the other side said that the cocktail actually consists of rum, lime, and cola – a combination that, as far as I’m concerned, is referred to as a Cuba Libre.
A double-check through reliable online sources settled the question once and for all: while both drinks have rum and lime, the Dark and Stormy should only be made with ginger beer or ginger ale. The Cuba Libre, on the other hand, should be made with cola. Just to muddle things further about the Cuba Libre, one side holds that it can be made with either dark or white rum; the other side says only white rum can be used.
I have no intention of contributing to the debate; it is something I’m not really into, seeing how I rarely drink. But, seeing how Tanduay now has a new cola-flavored alcopop called Tanduay Black, I just had to try it in a cake.
The end result was quite delicious: to bring out the slightly bittersweet character of the cocktail, I swapped brown sugar for part of the white sugar called for in the recipe. Plus, rather than use lemon flavoring, I used some grated lime zest to give it a load of citrusy oomph.
It makes for an interesting dessert, particularly after a dinner of fish and pasta or chicken and salad. It is a perfectly decadent ending to any virtuous meal. 😉 Oh, and don’t forget the ice cream. 😀
Cuba Libre Slab
- 1-1/2 cups butter, softened
- 3/4 cup granulated white sugar
- 1/2 cup muscovado (dark brown) sugar
- 3 eggs
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 cup dark rum
- 1/4 cup Tanduay Black or a similar cola-flavored alcopop
- 1 tsp finely grated lime zest
- 1 tsp vanilla extract
- 3 cups flour
- 1 cup milk
- peach or mango ice cream, to serve
Preheat oven to 350° / Gas Mark 4. Grease & flour a jelly roll pan; set aside.
Cream together the butter & sugars till light & fluffy. Whisk in the eggs, baking powder, & baking soda till well combined. Pour in the rum, Tanduay Black, zest, and vanilla; mix till it looks curdled. Add 1 cup of flour; mix & add the milk. Continue with the remaining flour & milk. Mix till a rich, thick batter is formed.
Pour batter into prepared pan & bake for 50 – 55 minutes. Remove from oven & cool for 10 – 20 minutes in the pan before cutting into squares. Serve with a scoop of ice cream.