Name: Rich Rum Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 4 large eggs, separated -; 2-1/2 cups confectioners' sugar -; 3/4 cup orange juice -; 1/4 cup butter, cubed -; 3/4 cup rum -; 1 cup all-purpose flour -; 1 teaspoon baking powder -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon salt -; 1/4 teaspoon ground nutmeg -; 1/2 cup packed brown sugar, divided -; 1 teaspoon vanilla extract -; 3/4 cup butter, melted -; Optional: Whipped cream and finely chopped glazed pecans -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Rich Rum Cake

1. 4 large eggs, separated -

2. 2-1/2 cups confectioners' sugar -

3. 3/4 cup orange juice -

4. 1/4 cup butter, cubed -

5. 3/4 cup rum -

6. 1 cup all-purpose flour -

7. 1 teaspoon baking powder -

8. 1/2 teaspoon ground cinnamon -

9. 1/4 teaspoon salt -

10. 1/4 teaspoon ground nutmeg -

11. 1/2 cup packed brown sugar, divided -

12. 1 teaspoon vanilla extract -

13. 3/4 cup butter, melted -

14. Optional: Whipped cream and finely chopped glazed pecans -

How to cook deliciously - Rich Rum Cake

1. Stage

Place egg whites in a large bowl and let them stand at room temperature for 30 minutes. Editor's Tip: Don't skip this step! Baking with room-temperature eggs will help the ingredients mix more easily and your cake will bake up with more volume.

2. Stage

In a saucepan, combine the confectioners' sugar, juice and 1/4 cup cubed butter. Cook and stir the sauce over medium-low heat until the sugar is dissolved. Remove from heat and stir in the rum. Plan to reserve 3/4 cup for serving.

3. Stage

Preheat your oven to 375°F, then grease and flour a 10-inch tube pan. Test Kitchen Tip: Use solid shortening to grease plain and fluted tube pans. This will make the cake easy to remove.

4. Stage

Over a large bowl, sift together the flour, baking powder, cinnamon, salt and nutmeg. Then, sift the ingredients one more time to ensure there are no lumps left. Set it aside.

5. Stage

In another bowl, beat the egg whites on medium speed until soft peaks form. Gradually add 1/4 cup brown sugar, a tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until stiff peaks form.

6. Stage

In another bowl, beat the egg yolks until slightly thickened. (Hope you have a dishwasher!) Gradually add 1/4 cup of the remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into the batter. Alternately fold in the flour mixture and remaining whites. Last, gently fold in the melted butter.

7. Stage

Transfer the batter to your prepared tube pan. Bake on the lowest oven rack for 25 to 30 minutes or until the top springs back when lightly prodded.

8. Stage

Immediately poke holes in the cake with a fork and slowly pour the remaining sauce over cake, allowing it to absorb into the sponge. Cool the cake completely in the pan on a wire rack, then flip it onto a serving plate. Serve your rum cake with the reserved sauce and, if you'd like, whipped cream and glazed pecans.