Rum Ring Cake Recipe
The flavor of this Rum Ring Cake recipe has occupied my mind so much that I almost never consider any other Rum Ring Cake recipe. It is a Canadian delicacy, served as Dessert world-wide. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Rum Ring Cake.
Ingredients
1 1/4 cups sifted cake flour
3/4 cup sugar
3 teaspoons baking powder
Few grains salt
1/4 cup butter, softened
4 eggs (about 1 cup), fork beaten
1 1/2 teaspoons grated lemon peel
2 cups water
1 cup sugar
2 to 3 tablespoons lemon juice, strained
1/4 cup dark rum
1 can (16 oz.) whole peeled apricots, drained and chilled
Directions
Blend the cake flour, sugar, baking powder, and salt in a mixing bowl.
Make a well in the center of the dry ingredients and add the softened butter, eggs, and lemon peel.
Beat until batter is smooth, about 5 minutes.
Turn batter into a generously greased (bottom only) 6 1/2-cup ring mold, spreading evenly.
Bake at 350°F about 20 minutes, or until cake tests done.
Cool on wire rack 10 minutes.
Run a knife around tube and edge of cake to loosen.
Invert onto the rack and remove ring mold.
Cool completely.
Transfer to serving plate deep enough to hold the syrup.
Combine water and sugar in a saucepan.
Stir over low heat until sugar is dissolved.
Increase heat and bring to boiling; remove syrup from heat and cool slightly.
Stir in the lemon juice and rum.
About 30 minutes before serving, gradually pour about 1/4 of the syrup at one time over cake, allowing it to be absorbed before pouring more syrup.
(Cake should be well saturated.) Fill center of ring with apricots.
Garnish top and sides of cake with sweetened whipped cream rosettes in a decorative pattern.
Make a well in the center of the dry ingredients and add the softened butter, eggs, and lemon peel.
Beat until batter is smooth, about 5 minutes.
Turn batter into a generously greased (bottom only) 6 1/2-cup ring mold, spreading evenly.
Bake at 350°F about 20 minutes, or until cake tests done.
Cool on wire rack 10 minutes.
Run a knife around tube and edge of cake to loosen.
Invert onto the rack and remove ring mold.
Cool completely.
Transfer to serving plate deep enough to hold the syrup.
Combine water and sugar in a saucepan.
Stir over low heat until sugar is dissolved.
Increase heat and bring to boiling; remove syrup from heat and cool slightly.
Stir in the lemon juice and rum.
About 30 minutes before serving, gradually pour about 1/4 of the syrup at one time over cake, allowing it to be absorbed before pouring more syrup.
(Cake should be well saturated.) Fill center of ring with apricots.
Garnish top and sides of cake with sweetened whipped cream rosettes in a decorative pattern.
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