Directions: |
Directions:Preparation:
1. Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 Tbsp. butter, and 1 tsp. molasses in a small saucepan.
2. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low, and simmer, stirring occasionally, 3 to 4 minutes or until brown sugar is dissolved and mixture is thickened and bubbly. Transfer to a serving dish. Serve immediately.
Note: If glaze becomes too thick to pour, return saucepan to cooktop, and whisk in 1 to 2 Tbsp. water. Cook over low heat, whisking until glaze thins and becomes a pourable consistency.
Instructions for freezing a rum cake:
1. Allow the rum cake to cool completely. Avoid pouring any glaze over the rum cake until you defrost it. This will help to preserve the flavor of the cake.
2. Remove the rum cake from the baking dish. Place it on a cookie sheet and place it in the freezer for 1 to 2 hours.
3. Remove the rum cake from the freezer. Wrap it in plastic wrap to cover it completely. Wrap the rum cake in two layers of aluminum foil to prevent freezer burn.
4. Place the rum cake into a cake box. This will prevent it from becoming crushed in the freezer. Freeze the rum cake for up to 6 monthes
Tips & Warnings
To thaw, remove the rum cake from the freezer and place it in the refrigerator overnight. It can take up to 1 to 2 days to thaw completely depending on the size. Allow it to sit out at room temperature for 1 to 2 hours before you slice it. Once the rum cake thaws, prepare the glaze and pour it over the cake.
Make a simply glaze by combing 1 cup of powdered sugar, 1 tsp. of melted butter and 1 tbsp. of rum together in a bowl. Add 1 to 2 tsp. of water slowly until you reach the consistency that you desire. Pour the glaze over the spiced rum cake.
Avoid freezing the rum cake past the recommended storage time because the taste and texture will begin to deteriorate. |
This recipe for Italian rum/cream/wedding cake is from