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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