November 05, 2008
Anne's Christmas Rum Cake
My favourite RUM CAKE - as requested by little brother
PREHEAT oven to 350 degrees F
This cake will make 2 bundt or funnel cakes.
Spray cake pans well with Pam. I prefer non-stick pans also.
INGREDIENTS:
1 Cup Butter
1 1/2 cups White Sugar
1/2 cup Brown Sugar
5 large Eggs - beaten
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup dark rum
2 cups walnuts or pecans (1 cup if using raisins also)
2 cups raisins (1 cup if using nuts also)
RUM SOAK MIXTURE:
1/2 cup rum
1 cup white sugar
Mix and bring to boil. Let boil for 3 minutes.
THIS IS WHAT YOU DO:
In a large bowl:
Cream butter well. - Do not use margerine
Add eggs - and mix well
Mix white and brown sugar together and add to egg mixture. Mix well.
In another bowl:
Sift flour
Add salt, baking powder, nutmeg and cinnamon.
If you are adding nuts or raisins, add those to the flour mixture now.
Mix 1/3 of the egg mixture with 1/3 of flour mixture and add 1/3 cup of rum.
Add another 1/3 of egg mixture, flour mixture and 1/3 cup of rum.
Add remaining egg mixture, flour mixture and 1/3 cup of rum.
Blend well.
Pour into well sprayed pans and bake for 1 hour.
When cake is done, Mix 1/2 cup rum with 1 cup sugar and bring to boil . Pour this mixture over the hot cake. It will soak into the cake. If you don't think it is soaking fast enough you can always make small poke holes in the cake with a fork. But don't worry, sometimes it just takes a bit of time for the rum mixture to soak through.
When cake is cool, take it out of the pans and, wrap in foil . you can now put them in the freezer until needed. I recommend waiting at least 24 hours before cutting cake. The longer the cake is stored the better it will taste. I always make mine at least a month before the holidays.
Once the cake is completely cooled, I always wrap it in cheesecloth that is soaked with rum, before I wrap it in foil. The extra rum gives it a little extra flavouring.
If you don't want to use rum, you can always use 2 tablespoons of rum flavouring and omit the cake soaking part at the end.
Hey little brother, let me know how this turns out for you and just wanted to let you know that I will be making my cakes this weekend. I will make an extra one for you. I will send it with the Christmas gifts later this month.
Enjoy!!!!
PREHEAT oven to 350 degrees F
This cake will make 2 bundt or funnel cakes.
Spray cake pans well with Pam. I prefer non-stick pans also.
INGREDIENTS:
1 Cup Butter
1 1/2 cups White Sugar
1/2 cup Brown Sugar
5 large Eggs - beaten
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup dark rum
2 cups walnuts or pecans (1 cup if using raisins also)
2 cups raisins (1 cup if using nuts also)
RUM SOAK MIXTURE:
1/2 cup rum
1 cup white sugar
Mix and bring to boil. Let boil for 3 minutes.
THIS IS WHAT YOU DO:
In a large bowl:
Cream butter well. - Do not use margerine
Add eggs - and mix well
Mix white and brown sugar together and add to egg mixture. Mix well.
In another bowl:
Sift flour
Add salt, baking powder, nutmeg and cinnamon.
If you are adding nuts or raisins, add those to the flour mixture now.
Mix 1/3 of the egg mixture with 1/3 of flour mixture and add 1/3 cup of rum.
Add another 1/3 of egg mixture, flour mixture and 1/3 cup of rum.
Add remaining egg mixture, flour mixture and 1/3 cup of rum.
Blend well.
Pour into well sprayed pans and bake for 1 hour.
When cake is done, Mix 1/2 cup rum with 1 cup sugar and bring to boil . Pour this mixture over the hot cake. It will soak into the cake. If you don't think it is soaking fast enough you can always make small poke holes in the cake with a fork. But don't worry, sometimes it just takes a bit of time for the rum mixture to soak through.
When cake is cool, take it out of the pans and, wrap in foil . you can now put them in the freezer until needed. I recommend waiting at least 24 hours before cutting cake. The longer the cake is stored the better it will taste. I always make mine at least a month before the holidays.
Once the cake is completely cooled, I always wrap it in cheesecloth that is soaked with rum, before I wrap it in foil. The extra rum gives it a little extra flavouring.
If you don't want to use rum, you can always use 2 tablespoons of rum flavouring and omit the cake soaking part at the end.
Hey little brother, let me know how this turns out for you and just wanted to let you know that I will be making my cakes this weekend. I will make an extra one for you. I will send it with the Christmas gifts later this month.
Enjoy!!!!
// posted by Anne @ 10:31 a.m. 
Comments:
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Yahoo! Thanks for the Recipe and I will be waiting by the mailbox. :-)
Can you guess What I will be doing this weekend as well :-)
I may need to know before you send it as April was Prenant last year and couldnt have any and she is planning on making up for it this year. I need to hide that cake. :-)
I do think that for those who are not into Rum that the same recipe will work nicely with Whisky. I had some whisky cake before and it was very tasty too.
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Can you guess What I will be doing this weekend as well :-)
I may need to know before you send it as April was Prenant last year and couldnt have any and she is planning on making up for it this year. I need to hide that cake. :-)
I do think that for those who are not into Rum that the same recipe will work nicely with Whisky. I had some whisky cake before and it was very tasty too.
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