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Rum Cake Recipe

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This recipe for Rum Cake is from Memories of Nonna Cia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. butter softened, 1 1/2 c. sugar, 3 eggs, 1 egg yolk, 2 tsp. vanilla, 2 tbsp. grated lemon rind, 3/4 c. dark rum, 3 c. flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 1/8 tsp. salt, 1 c. whipping cream, Rum Syrup, powdered sugar.
Rum Syrup: 10 tbsp. butter, 3/4 c. sugar, 1/2 c. dark rum.
Directions:
Directions:
Beat butter and sugar at medium speed until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beaten until blended. Gradually add rum and beat until blended. Batter will look curdled. Stir together flour, baking powder, baking soda, and salt. Add to batter alternately with the cream until just blended. Pour batter into greased and floured 10 inch Bundt pan. Bake at 350º for 55 to 60 minutes or until a skewer inserted in center of cake comes out clean. Cool in pan on a wire rack for 15 min. Pierce cake multiple times and pour rum syrup evenly over cake. Let stand 45 min and remove from pan. Cool completely on a wire rack. Sprinkle with powdered sugar before serving.
Rum syrup: Melt butter in a 2 quart saucepan and sir in the sugar and rum. Bring to a boil, stirring often. Reduce head and cook about 10 minutes or until slightly thickened. Remove from heat and cool 10 minutes.
Personal Notes:
Personal Notes:
This recipe looks like it is from an old magazine.

 

 

 

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