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Rum Ring Cake

Charles.Durand's picture
  Sifted cake flour 1 1⁄4 Cup (20 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 3 Teaspoon
  Salt To Taste (Few Grains)
  Butter 1⁄4 Cup (4 tbs), softened
  Eggs 4 , fork beaten (About 1 Cup)
  Grated lemon peel 1 1⁄2 Teaspoon
  Water 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon, strained
  Dark rum 1⁄4 Cup (4 tbs)
  Whole peeled apricots 16 Ounce, drained and chilled

Blend the cake flour, sugar, baking powder, and salt in a mixing bowl.
Make a well in the center of the dry ingredients and add the softened butter, eggs, and lemon peel.
Beat until batter is smooth, about 5 minutes.
Turn batter into a generously greased (bottom only) 6 1/2-cup ring mold, spreading evenly.
Bake at 350°F about 20 minutes, or until cake tests done.
Cool on wire rack 10 minutes.
Run a knife around tube and edge of cake to loosen.
Invert onto the rack and remove ring mold.
Cool completely.
Transfer to serving plate deep enough to hold the syrup.
Combine water and sugar in a saucepan.
Stir over low heat until sugar is dissolved.
Increase heat and bring to boiling; remove syrup from heat and cool slightly.
Stir in the lemon juice and rum.
About 30 minutes before serving, gradually pour about 1/4 of the syrup at one time over cake, allowing it to be absorbed before pouring more syrup.
(Cake should be well saturated.)
Garnish as desired.

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1 Comment

tanya3286's picture
wow, this is really well done! the recipe seems wonderful..adding fruits to this classic recipe can only make it better. i was searching for an original recipe but your fruited rum cake seems too good to be missed out! Post a pic please :D
Rum Ring Cake Recipe