Savarin With Rum Sauce
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Sweet butter/Margarine||3 Tablespoon, softened|
|Light cream||2 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Rum sauce||1 Cup (16 tbs)|
|Sliced peaches||1 Cup (16 tbs)|
|Whipped cream||1 Tablespoon|
1. Sift flour and sugar into a medium-size bowl; add eggs, butter or margarine and cream. Beat with a wire whip to blend; stir in baking powder.
2. Butter a 4-cup ring mold; spoon batter evenly into pan.
3. Bake, in slow oven (325°) 30 minutes, or until top springs back when lightly touched with fingertip. Pour part of rum sauce over cake while still in mold; cool on wire rack 30 minutes.
4. Remove from mold and place on serving plate; fill center with sliced peaches. Fit a #16 star tip onto pastry bag and fill with whipped cream; pipe around edge of cake.
Serving size: Complete recipe
Calories 2434 Calories from Fat 548
% Daily Value*
Total Fat 62 g95.5%
Saturated Fat 35.6 g178.2%
Trans Fat 0 g
Cholesterol 574.4 mg191.5%
Sodium 3085.3 mg128.6%
Total Carbohydrates 453 g151.1%
Dietary Fiber 5.6 g22.5%
Sugars 344.2 g
Protein 28 g55.3%
Vitamin A 63.2% Vitamin C 336.5%
Calcium 66.7% Iron 47.3%
*Based on a 2000 Calorie diet