Rum cake #08
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; at room temperature |
| 3 | cups | Sugar |
| 1 | teaspoon | Salt |
| 6 | Eggs | |
| 3 | cups | Flour |
| 1 | cup | Sour cream |
| ¼ | teaspoon | Baking soda |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Almond extract |
| 1 | cup | Sugar |
| ½ | cup | Butter |
| ½ | cup | Dark jamaican rum |
Directions
GLAZE
From: Boyd Zenner <bz2v@...>
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.
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