rum cake

★★★★★ 3
★★★★★ 3
serves 8

Ingredients For rum cake

  • 2 stick
    butter
  • 2 Tbsp
    rum
  • 1
    lemon, juiced
  • 3/4 c
    chopped pecans
  • 1 c
    chopped pecans
  • 1 c
    buttermilk
  • 3/4 tsp
    salt
  • 1 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1/2 c
    all purpose flour
  • 2
    eggs
  • 1/2 tsp
    grated lemon rind
  • 1 tsp
    grated orange rind
  • 2 c
    sugar
  • 1/2 c
    powdered sugar

How To Make rum cake

  • 1
    Beat room temperature butter until fluffy.
  • 2
    Gradually add sugar. Mix well.
  • 3
    Add rinds and eggs, one at a time, beating after each addition.
  • 4
    In another bowl, sift together flour, baking powder, baking soda and salt.
  • 5
    Add flour mixture to creamed mixture, alternately with buttermilk.
  • 6
    Beat well after each addition.
  • 7
    Fold in one cup chopped nuts.
  • 8
    Grease tube pan
  • 9
    Place 3/4 cup chopped pecans in bottom and along sides of tube pan.
  • 10
    Gently pour batter into pan, trying not to disturb nuts coating outside of pan.
  • 11
    Bake at 350 for 1 hour, or until cake shrinks from pan edges.
  • 12
    While cake cooks, combine fruit juice, rum and powdered sugar.
  • 13
    Bring to a boil, and continue boiling boiling for about 5 minutes.
  • 14
    Pour over the cake when you take it out of the oven.

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