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Rum Cake

Swatym's picture
I had tried this rum cake recipe on the behest of my friend who once asked me if there could be a rum cake without rum.This is one wonderful creation that I have come up with. It sure does have a bit of rum in it but the quantity is minimal in it. I am sure you would just fall in love with it at the very first bite.
Ingredients
  Eggs 5
  Cake flour 3 1⁄4 Cup (52 tbs), sifted
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 2⁄3 Cup (10.67 tbs)
  Sugar 2 1⁄2 Cup (40 tbs), divided
  Butter 1 1⁄4 Cup (20 tbs), divided
For rum sauce
  Water 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Butter 6 Tablespoon (1/4 cup +2 tablespoon)
  Rum 2 Tablespoon
  Pitted dates 1 Cup (16 tbs), finely chopped
  Nuts 1 Cup (16 tbs), finely chopped
Directions

Preheat oven at 325 degrees.Beat butter and sugar until smooth and creamy. Add eggs, beating well after each addition.Sift together baking powder, flour and salt.Save 3 tablespoons of flour and fold the remaining flour gradually into the butter-sugar mixture. Stir in milk and mix until batter is nearly smooth.Coat the dates and nuts with the reserved 3 tablespoons flour. Stir into the batter.Grease tube cake pan generously with 2 tablespoons butter. Dust pan with flour and turn pan upside and tap out excess. Pour batter into the pan and smooth the top surface of the batter with the back of a wet spoon.Bake for 90 minutes.Cool in pan on rack for 10 minutes then slice along edges of pan with a butter knife to loosen cake before removing.
Rum Sauce
Combine water, sugar and butter.Heat over low heat until mixture reaches a boil. Remove from heat and add rum.Invert cake on large platter and spoon rum sauce over warm cake.Allow to cool before slicing.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
130 Minutes
Ready In: 
140 Minutes
Servings: 
2

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