Brandy Rum Cake Recipe

Name: Brandy Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. cake flour, sifted before measuring; 1 c. sweet butter; 2 1/4 c. granulated sugar; 1 tsp. dark rum; 1 tsp. lemon juice; 1/2 c. apricot brandy; 1/2 tsp. salt; 1/4 tsp. baking soda; 6 large eggs (room temperature); 1 tsp. vanilla; 1 c. sour cream

Servings: persons

3 c. cake flour, sifted before measuring
1 c. sweet butter
2 1/4 c. granulated sugar
1 tsp. dark rum
1 tsp. lemon juice
1/2 c. apricot brandy
1/2 tsp. salt
1/4 tsp. baking soda
6 large eggs (room temperature)
1 tsp. vanilla
1 c. sour cream

1
Heat oven to 375u00b0.
2
Thoroughly butter a 12 cup Bundt pan. Mix flour, salt and baking soda in a large bowl.
3
In another bowl beat butter and sugar with electric mixer 5 to 8 minutes, until light and fluffy.
4
Add eggs, one at a time, beating well after each addition.
5
Beat in vanilla, rum and lemon.
6
With mixer at low speed add flour, about 1/4 cup at a time, alternating with the sour cream and apricot brandy.
7
Scrape into prepared pan and smooth the batter. Bake 1 hour and 15 minutes.
8
Place pan on wire rack to cool completely.
9
Slice thin to serve.
10
Should have 26 slices.

1942

kcal

Calories

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. cake flour, sifted before measuring, 1 c. sweet butter, 2 1/4 c. granulated sugar, 1 tsp. dark rum, and more.

Yes, Brandy Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brandy Rum Cake

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