Rum Cake With Rum Raisin Ice Cream And Island Fruit Recipe

Name: Rum Cake With Rum Raisin Ice Cream And Island Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all purpose flour; 2 1/2 teaspoons baking powder; 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature; 1 3/4 cups sugar; 1/2 teaspoon salt; 5 large eggs; 1 cup water; 1 teaspoon vanilla extract; 1 cup (packed) golden brown sugar; 1/2 cup heavy whipping cream; 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes; 3 tablespoons dark rum; 2 tablespoons dark corn syrup; 3/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; Rum raisin ice cream; 4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava); Toasted chopped pecans

Servings: persons

3 cups all purpose flour
2 1/2 teaspoons baking powder
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
5 large eggs
1 cup water
1 teaspoon vanilla extract
1 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
3 tablespoons dark rum
2 tablespoons dark corn syrup
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Rum raisin ice cream
4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)
Toasted chopped pecans

1
Preheat oven to 350u00b0F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
2
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
3
Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
4
Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.

1780

kcal

Calories

Fat

216

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 18 ingredients. The key ingredients include: 3 cups all purpose flour, 2 1/2 teaspoons baking powder, 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, 1 3/4 cups sugar, and more.

Yes, Rum Cake With Rum Raisin Ice Cream And Island Fruit falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Rum Cake With Rum Raisin Ice Cream And Island Fruit

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