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Rum Ring Cake Recipe
|Sifted cake flour||1 1⁄4 Cup (20 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||3 Teaspoon|
|Salt||To Taste (Few Grains)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Eggs||4 , fork beaten (About 1 Cup)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon, strained|
|Dark rum||1⁄4 Cup (4 tbs)|
|Whole peeled apricots||16 Ounce, drained and chilled|
Serving size: Complete recipe
Calories 2920 Calories from Fat 606
% Daily Value*
Total Fat 69 g105.6%
Saturated Fat 35.4 g177.1%
Trans Fat 0 g
Cholesterol 966.9 mg
Sodium 1866.4 mg77.8%
Total Carbohydrates 532 g177.3%
Dietary Fiber 12.7 g50.7%
Sugars 394.7 g
Protein 45 g90.1%
Vitamin A 222.5% Vitamin C 114.7%
Calcium 132.1% Iron 103.8%
*Based on a 2000 Calorie diet
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.
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.)
Garnish as desired.