Ingredients Jump to Instructions ↓

  1. Rum Cake 1 cup butter, at room temperature

  2. 3 cups sugar

  3. 1 teaspoon salt

  4. 6 eggs

  5. 3 cups flour

  6. 1 cup sour cream

  7. 1/4 teaspoon baking soda

  8. 1 teaspoon vanilla extract

  9. 1/2 teaspoon almond extract

  10. 1 cup sugar

  11. 1/2 cup butter

  12. 1/2 cup dark Jamaican rum

  13. Preheat the oven to 325 degrees. In a heavy-duty mixer, beat the

  14. sugar and butter with the salt until light and fluffy; beat in the

  15. eggs one by one. Add the vanilla and almond extracts, then alternate

  16. the flour with the sour cream (into which the baking soda has been

  17. mixed) in three separate additions, ending with the flour. Do *not*

  18. overbeat.

  19. Turn the batter (it will be quite heavy) into a tube pan that has

  20. been greased and then coated with fine dry bread crumbs. Bake the

  21. cake for approximately 1 hour, or until it tests clean.

  22. Remove the cake from the oven and let cool for five to ten minutes.

  23. Bring the butter, sugar, and rum to a boil in a saucepan and boil

  24. for 3 minutes; remove from heat. Prick the cake well with a long,

  25. thin skewer and slowly pour the hot rum syrup over it until the

  26. whole surface is glazed and the skewer holes have absorbed as much

  27. as they can. Let the cake sit in the pan for a couple of hours to

  28. cool while the glaze sets up.

  29. This cake is much better the day after it is made, and keeps very

  30. well.


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