Rum Cake Recipe
I had tried this rum cake recipe on the behest of my friend who once asked me if there could be a rum cake without rum.This is one wonderful creation that I have come up with. It sure does have a bit of rum in it but the quantity is minimal in it. I am sure you would just fall in love with it at the very first bite.
Summary
Preparation Time10 MinCooking Time2 Hr 10 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Ingredients
1 1/4 cup butter
2 1/2 cups sugar
5 eggs
3 1/4 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cups milk
Rum Sauce:
1/4 cup water
2 tablespoons sugar
1/4 cup butter
2 tablespoons Myer's rum
1 cup pitted dates, firmly packed, finely chopped
1 cup nuts, finely chopped
2 tablespoons butter
Directions
Preheat oven at 325 degrees.Beat butter and sugar until smooth and creamy. Add eggs, beating well after each addition.Sift together baking powder, flour and salt.Save 3 tablespoons of flour and fold the remaining flour gradually into the butter-sugar mixture. Stir in milk and mix until batter is nearly smooth.Coat the dates and nuts with the reserved 3 tablespoons flour. Stir into the batter.Grease tube cake pan generously with 2 tablespoons butter. Dust pan with flour and turn pan upside and tap out excess. Pour batter into the pan and smooth the top surface of the batter with the back of a wet spoon.Bake for 90 minutes.Cool in pan on rack for 10 minutes then slice along edges of pan with a butter knife to loosen cake before removing.
Rum Sauce
Combine water, sugar and butter.Heat over low heat until mixture reaches a boil. Remove from heat and add rum.Invert cake on large platter and spoon rum sauce over warm cake.Allow to cool before slicing.
Rum Sauce
Combine water, sugar and butter.Heat over low heat until mixture reaches a boil. Remove from heat and add rum.Invert cake on large platter and spoon rum sauce over warm cake.Allow to cool before slicing.
