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Florida Rum Cake Recipe


2-1/2 C. sifted all-purpose flour

2 t. baking powder

1 t. baking soda

1/2 t. salt

8 oz. (2 sticks) unsalted butter

1 C. granulated sugar

2 eggs

1 C. buttermilk

Finely grated rind of 1 large lemon

Finely grated rind of 2 large, deep-colored oranges

4 oz. (generous 1 C.) walnuts, chopped into small pieces


3 T. fresh lemon juice

1/2 C. fresh orange juice

1 C. granulated sugar

5 T. dark rum

For the cake: Adjust rack one-third from the bottom of the oven and preheat oven to 350 F. Butter a one-piece kugelhopf or bundt-type tube pan with an 8-to 10-cup capacity. Dust the pan with fine, dry bread crumbs, then tap to shake out excess crumbs. Set aside.

Sift together the flour, baking powder, baking soda and salt, and set aside.

Beat the butter in the bowl of an electric mixer until it is soft. Add the sugar and beat to mix well. Add eggs, one at a time, and beat to mix after each addition.

On low speed, add sifted dry ingredients in three additions alternately with the buttermilk in two additions, scraping the bowl as necessary with a spatula and beating only until smooth after each addition.

Remove from the mixer. Stir in the grated rinds and the nuts. Turn into the prepared pan and smooth the top. Bake for 55 to 60 minutes, until the top springs back sharply when it is lightly pressed with a fingertip.

Meanwhile, prepare the glaze. Place both juices and the sugar in a small saucepan and set aside. When the cake is done, remove it from the oven and set it on a rack; place the saucepan over moderate or high heat and stir with a small wooden spoon until sugar is dissolved and mixture just comes to a low boil. Remove it from the heat and stir in the rum.

Pierce all over the top of the cake with a cake tester. Gradually spoon the hot glaze over the hot cake, about a tablespoonful at a time. When about half of the glaze has been added and some of it remains around the rim of the cake pan (instead of being absorbed immediately), use a small, narrow metal spatula or a table knife and gently ease the edges of the cake (around the tube also) just a bit away from the pan, allowing the glaze to run down the sides. Continue adding the glaze.

Let stand about 10 minutes. Then cover the pan with a cake plate, hold the pan and plate firmly together, and turn them over. Remove the pan.

Let stand for a few hours and then cover airtight with plastic wrap. Let stand overnight. Serve in thick slices.

16 servings.

Source: From "Maida Heatter's Cakes"


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