~Beatrice's Rum Cake~
Source of Recipe
SweetPeach
Recipe Introduction
Although I don't drink, I love cakes with alcohol in them. I like to taste of the alcohol and the buttery sweetness mixed together.
List of Ingredients
1 1/2 cups butter (room temperature)
2 1/2 cups sugar
4 eggs - room temperature
3 cups all purpose unbleached flour
2 cups buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons pure vanilla extract
2 tablespoons rum extract
1 cup nuts, chopped (pecan or walnuts)
INGREDIENTS FOR SAUCE:
1 cup sugar
2 sticks of butter
2 tablespoon rum extract
1 cup Barcardi Rum (dark) more if desired
or you can use 1 cup E & J Brandy
Recipe
PREPARATIONS:
Heat oven to 325 degrees. In large mixing bowl, cream sugar and butter, beating until fluffy. Add eggs one at a time, beating thoroughly after each. Sift flour, salt, baking powder and baking soda. Add flour and buttermilk alternately in small amounts to creamed mixture. Stir in flavor. Grease, (Bottom Only) of 10 inch tube non-stick pan. Add 3/4 cup of nuts to bottom of pan, pour in batter and bake 60 to 65 minutes or until fork comes out clean when inserted. Ten minutes before cake is done, make sauce for cake.
SAUCE:
Place sugar, water and butter in small sauce pan and heat until butter is melted. Make sure it doesn't boil. Remove from heat, stir in rum and rum extract. When cake is done, remove from oven and prick with long skewer all over all the way to the bottom of cake. Pour warm sauce over cake making sure it soaks into all the pricks. Cool completely before removing from pan. Sprinkle with 1/3 cup chopped nuts.
!!!!!!!!!!!!!THIS IN NOT KID FRIENDLY!!!!!!!!!!!!
~~~~~~~~FOR ADULTS ONLY~~~~~~~~
ENJOY!!!!
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