The best delicious Rum Cake #08 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rum Cake #08 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rum Cake #08.
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1 c Butter; at room temperature
3 c Sugar
1 ts Salt
6 Eggs
3 c Flour
1 c Sour cream
1/4 ts Baking soda
1 ts Vanilla extract
1/2 ts Almond extract
-GLAZE-
1 c Sugar
1/2 c Butter
1/2 c Dark jamaican rum
From: Boyd Zenner bz2v@poe.acc.virginia.edu
Date: 19 Oct 1994 21:59:07 -0400
Someone asked for a rum cake recipe–this one was my grandmother’s:
Preheat the oven to 325 degrees. In a heavy-duty mixer, beat the sugar and
butter with the salt until light and fluffy; beat in the eggs one by one.
Add the vanilla and almond extracts, then alternate the flour with the sour
cream (into which the baking soda has been mixed) in three separate
additions, ending with the flour. Do *not* overbeat.
Turn the batter (it will be quite heavy) into a tube pan that has been
greased and then coated with fine dry bread crumbs. Bake the cake for
approximately 1 hour, or until it tests clean.
Remove the cake from the oven and let cool for five to ten minutes. Bring
the butter, sugar, and rum to a boil in a saucepan and boil for 3 minutes;
remove from heat. Prick the cake well with a long, thin skewer and slowly
pour the hot rum syrup over it until the whole surface is glazed and the
skewer holes have absorbed as much as they can. Let the cake sit in the pan
for a couple of hours to cool while the glaze sets up.
This cake is much better the day after it is made, and keeps very well.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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