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Rum Cake Recipe
|Boiling water||1 Cup (16 tbs)|
|Soft butter||1 Cup (16 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs), packed|
|Eggs||3 , well beaten|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Dates||1 Pound, put through fine blade of food chopper|
|Walnuts||1 Cup (16 tbs), finely chopped|
|Dark rum||3 Tablespoon|
Serving size: Complete recipe
Calories 6156 Calories from Fat 2339
% Daily Value*
Total Fat 269 g414%
Saturated Fat 128 g640%
Trans Fat 0 g
Cholesterol 1122.5 mg
Sodium 2117.3 mg88.2%
Total Carbohydrates 894 g297.9%
Dietary Fiber 51.4 g205.7%
Sugars 592.1 g
Protein 79 g158.9%
Vitamin A 129.4% Vitamin C 5.2%
Calcium 46.3% Iron 138.1%
*Based on a 2000 Calorie diet
Line a 9-inch spring-form pan (with tube centre) or angel food pan with greased heavy brown paper.
Add soda to boiling water and set aside.
Cream butter and sugar until fluffy.
Add eggs and beat well.
Sift flour and salt together and add alternately with water-soda mixture, blending well after each addition.
Stir in dates and nuts.
Spoon into prepared pan and bake 60 to 70 minutes or until a toothpick inserted in centre comes out clean.
Remove from oven and spoon rum over slowly, allowing it to soak into cake.
Cool in pan.
Remove from pan when cool, wrap in aluminum foil and let mellow a few days.
Ice with Rum Icing when ready to use.