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Grandma's Rum Cake




Source of Recipe


by Catmama635, from her Grandma


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3827.1

List of Ingredients




1 tsp. baking soda
pinch of salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1/2 cup milk
3 eggs
1/2 cup vegetable oil
1 1/2 cups sugar
1/4 cup dark rum
1 cup dried currants
1/2 cup chopped walnuts

Glaze:
1 cup butter
1/4 cup water
1 cup sugar
1 1/4 cups dark rum

Recipe



Soak the currants in dark rum until they are plump, drain off excess rum.

Preheat oven to 300 degrees. Grease and flour a 10 cup Bundt pan.

Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.

In a bowl whisk together the 1 1/2 cups sugar, eggs, oil, milk and 1/4 cup rum. Pour rum mixture into flour mixture and stir until combined. Stir in currants and walnuts. Pour into prepared pan. Bake for 1 hour or until a toothpick inserted into center comes out clean. Allow to cool in pan.
Pierce cake all over really well with a skewer. The more holes the better!

Prepare rum glaze: In a saucepan, melt 1 cup butter in the 1/4 cup of water and bring to a slow boil. Stir in 1 cup sugar and boil for about 5 minutes. Mix in 1 1/4 cups dark rum. Let cool for 20 minutes.

Drizzle a small amount of glaze over the top of the cake while it is still in the pan. When the top of the cake cannot absorb any more glaze turn it out onto a plate (preferably one with a bit of a lip) and repeat the glazing to the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the glazing from the beginning, putting the cake back in the pan to glaze the top, then do the bottom again. It may take all day for the cake to absorb all of the glaze, but it's worth the wait!!!

Store in a tightly covered tin at room temperature. I usually serve this with a little cinnamon whipped cream!