Rum Cake Recipe
Simply yummy!!!! These two words come to the mind instantly when you taste this Rum Cake. The flavor of Alcohol makes this dish all the more appetizing. Treat your near and dear ones with this amazing Rum Cake as a Dessert . Don't miss this Rum Cake recipe!
Ingredients
2 eggs
1 tablespoon butter or margarine
1/4 teaspoon salt
1 cup sugar
1 cup sifted all purpose flour
1 teaspoon rum flavoring
1/2 teaspoon vanilla
1 teaspoon baking powder
1/2 cup milk
Directions
In a large bowl, beat eggs until thick and light.
Beat in salt, sugar, and flavoring.
Mix milk and butter in 1 cup measure, heat in oven 1 1/2 minutes.
Beat into egg mixture.
Mix and sift flour and baking powder; beat into egg mixture.
Turn batter into well sprayed 9 inch glass cake pan or round, straight sided baking dish.
Cook in Radarange oven 5 minutes, give dish a quarter turn at 1 minute intervals.
Let cake stand 10 minutes; remove from pan.
While still warm, spoon Coffee rum Syrup carefully over surface of cake until it is all absorbed.
Refrigerate cake 2 to 3 hours.
Carefully split the cold cake into 2 thin layers, fill with cold Rum Cream Filling.
Spread top with thick pureed apricot preserves; decorate with whipped cream.
Beat in salt, sugar, and flavoring.
Mix milk and butter in 1 cup measure, heat in oven 1 1/2 minutes.
Beat into egg mixture.
Mix and sift flour and baking powder; beat into egg mixture.
Turn batter into well sprayed 9 inch glass cake pan or round, straight sided baking dish.
Cook in Radarange oven 5 minutes, give dish a quarter turn at 1 minute intervals.
Let cake stand 10 minutes; remove from pan.
While still warm, spoon Coffee rum Syrup carefully over surface of cake until it is all absorbed.
Refrigerate cake 2 to 3 hours.
Carefully split the cold cake into 2 thin layers, fill with cold Rum Cream Filling.
Spread top with thick pureed apricot preserves; decorate with whipped cream.
