Rich Rum Cake Recipe

Name: Rich Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, room temperature,; 2-1/2 cups confectioners' sugar; 3/4 cup orange juice; 1/4 cup butter, cubed; 3/4 cup rum; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/2 cup packed brown sugar, divided; 1 teaspoon vanilla extract; 3/4 cup butter, melted; Optional: Whipped cream and finely chopped glazed pecans

Servings: persons

4 large eggs, room temperature,
2-1/2 cups confectioners' sugar
3/4 cup orange juice
1/4 cup butter, cubed
3/4 cup rum
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar, divided
1 teaspoon vanilla extract
3/4 cup butter, melted
Optional: Whipped cream and finely chopped glazed pecans

1
Place egg whites in a large bowl; let stand at room temperature 30 minutes. For sauce, in a saucepan, combine confectioners' sugar, juice and 1/4 cup cubed butter; cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup for serving.
2
Preheat oven to 375u00b0. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice; set aside.
3
In a bowl, beat egg whites on medium until soft peaks form. Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form.
4
In another bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter.
5
Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when lightly touched. Immediately poke holes in cake with a fork; slowly pour remaining sauce over cake, allowing sauce to absorb into cake. Cool completely in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce and, if desired, whipped cream and glazed pecans.

985

kcal

Calories

Fat

108

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 14 ingredients. The key ingredients include: 4 large eggs, room temperature,, 2-1/2 cups confectioners' sugar, 3/4 cup orange juice, 1/4 cup butter, cubed, and more.

Yes, Rich 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.

Rich Rum Cake

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