Spirited: Homemade Rum Cake
Source of Recipe
Claudine Swanson
List of Ingredients
31⁄4 cups all-purpose flour
11⁄2 teaspoons baking powder
11⁄2 cups pure butter, softened
1 tablespoon vanilla extract
1⁄2 teaspoon nutmeg
3 1⁄4 cups lightly packed brown sugar
5 large eggs
3⁄4 cup milk
1⁄4 cup rum
Glaze
1⁄3 cup granulated sugar
1⁄4 cup rum
Recipe
• Place oven rack in lower third of oven. Grease and flour a bundt or tube pan.
• Sift together flour and baking powder. Beat butter, vanilla, nutmeg at medium speed until smooth. At low speed, beat in brown sugar until blended and increase speed to medium-high. Beat 3 minutes, scraping sides.
• Add eggs, one at a time, beating well after each addition. Combine milk and rum alternately with flour mixture at low speed, beginning and ending with flour mixture, scraping bowl until batter is smooth.
• Pour into prepared pan. Bake at 350 F for 1 hour and 20-25 minutes.
• Cool in pan on wire rack for 15 minutes. Remove and invert cake right side up. Meanwhile, combine sugar and rum in a small saucepan. Cook until sugar dissolves. Brush warm glaze on warm cake. Cool.
• May be frozen up to 2 weeks.
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