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Danish Rum Cake

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Ingredients
  Margarine 2 Tablespoon
  Pecans 1 1⁄4 Cup (20 tbs), finely ground
  Sifted all purpose flour 2 Cup (32 tbs)
  Double acting baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Granulated sugar 1 2⁄3 Cup (26.67 tbs)
  Eggs 5 , well beaten
  Light rum 1⁄4 Cup (4 tbs)
  Rum frosting 1⁄4 Cup (4 tbs)
Directions

About 3 hours before serving: Preheat oven to 325°F.
With 2 tablespoons melted margarine, grease 9-inch tube pan.
Line with waxed paper; grease again.
Sprinkle about 1/3 cup of the ground pecans around bottom and sides of pan.
Into medium bowl, sift together flour, baking powder and salt.
In large bowl of electric mixer, at medium speed, beat 1 cup margarine and sugar until light and fluffy (about 10 minutes), scraping sides of bowl and beaters occasionally.
At low speed, add flour mixture; blend thoroughly.
Add eggs and mix at medium speed until just blended.
Do not overheat.
Stir in rum and remaining ground pecans.
Turn batter into prepared pan.
Bake 1 hour and 10 minutes or until cake tester inserted in center comes out clean.
Let cake rest in pan 10 minutes.
Remove cake from pan; remove waxed paper.
Cool completely on rack.
Frost with Rum Frosting; decorate with pecan halves, if desired.
Rum Frosting: In medium mixing bowl, whip 1 cup heavy or whipping cream with 1 tablespoon confectioners' sugar, sifted.
Fold in 1 tablespoon rum.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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