Advertisement
Ingredients
•
4 large eggs, room temperature,
separated
•
2 ½ cups confectioners' sugar
•
¾ cup orange juice
•
¼ cup butter, cubed
•
¾ cup rum
•
1 cup all-purpose flour
•
1 tsp baking powder
Method
1. Place egg whites in a large bowl; let
stand at room temperature 30
minutes.
2. For sauce, in a saucepan, combine
confectioners' sugar, juice and ¼ cup
cubed butter; cook and stir over
medium-low heat until sugar is
dissolved. Remove from heat; stir in
rum. Reserve ¾ cup for serving.
3. Preheat oven to 190°C. Grease and
flour a 10-inch. tube pan. Sift flour,
baking powder, cinnamon, salt and
nutmeg together twice; set aside.
4. In a bowl, beat egg whites on
medium until soft peaks form.
Gradually add ¼ cup brown sugar, 1
tbs at a time, beating on high after
each addition until sugar is dissolved.
Continue beating until stiff peaks
form.
Rich Rum Cake
Cooking time: 55-60m – Temperature: 190°C
•
½ tsp ground cinnamon
•
¼ tsp salt
•
¼ tsp ground nutmeg
•
½ cup packed brown sugar, divided
•
1 tsp vanilla extract
•
¾ cup butter, melted
•
Optional: Whipped cream and finely
chopped glazed pecans
5. In another bowl, beat egg yolks until
slightly thickened. Gradually add ¼
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.
6. 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.
Advertisement
