Tailgate Rum Cake
Posted: May 13, 2008 9:31 am
Here's the recipe for the rum cake I'm serving at the Raleigh and Nissan tailgate. If I can figure out how to get it on the plane without the TSA needing to do a body cavity search.....I'll bring it to Alpine too.
You have to do it in three parts.
Toasted Coconut Pecan topping/filling
1 c. chopped pecans - toasted
1 c. flaked coconut - toasted
3/4 c. light brown sugar
1 T flour
1 tsp cinnamon
3 T cold butter
rum
Mix all ingredients together using enough rum to keep it together.
Rum Syrup
10 T butter
3/4 c. sugar
1/4 c. rum
1/4 c. amaretto
Melt butter and stir in remaining ingredients. Bring to boil and then reduce heat and cook about 10 mins. or until sl. thickened.
Rum Cake
1 1/2 c. butter softened
1 1/2 c. sugar
3 large eggs
1 egg yolk
2 t. vanilla
2 T grated lemon rind
1/2 c. rum
1/4 c. amaretto
3 c. flour
2 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 cup whipping cream
Beat butter and sugar until light and fluffy. Add eggs, egg yolk and vanilla, beating until blended. Add lemon rind. Gradually add rum and amaretto, beating until blended - batter will look curdled.
Stir together flour and next three ingredients; add to batter alternately with cream. Beat after each addition until just blended.
Pour 1/2 of batter into a greased and floured 10" bundt pan. Spread coconut topping then pour the rest of the batter on top.
Bake at 350* for 55-60 mins. Cool pan for 15 mins. Pierce cake multiple times with wooden skewer and pour rum syrup evenly over cake. Let stand 45 mins, then remove from pan and cool completely. Dust with powder sugar.
I use white rice flour in place of regular flour because I'm gluten intolerant.......came out just as good.
You have to do it in three parts.
Toasted Coconut Pecan topping/filling
1 c. chopped pecans - toasted
1 c. flaked coconut - toasted
3/4 c. light brown sugar
1 T flour
1 tsp cinnamon
3 T cold butter
rum
Mix all ingredients together using enough rum to keep it together.
Rum Syrup
10 T butter
3/4 c. sugar
1/4 c. rum
1/4 c. amaretto
Melt butter and stir in remaining ingredients. Bring to boil and then reduce heat and cook about 10 mins. or until sl. thickened.
Rum Cake
1 1/2 c. butter softened
1 1/2 c. sugar
3 large eggs
1 egg yolk
2 t. vanilla
2 T grated lemon rind
1/2 c. rum
1/4 c. amaretto
3 c. flour
2 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 cup whipping cream
Beat butter and sugar until light and fluffy. Add eggs, egg yolk and vanilla, beating until blended. Add lemon rind. Gradually add rum and amaretto, beating until blended - batter will look curdled.
Stir together flour and next three ingredients; add to batter alternately with cream. Beat after each addition until just blended.
Pour 1/2 of batter into a greased and floured 10" bundt pan. Spread coconut topping then pour the rest of the batter on top.
Bake at 350* for 55-60 mins. Cool pan for 15 mins. Pierce cake multiple times with wooden skewer and pour rum syrup evenly over cake. Let stand 45 mins, then remove from pan and cool completely. Dust with powder sugar.
I use white rice flour in place of regular flour because I'm gluten intolerant.......came out just as good.
oh my
