Rich Rum Cake Recipe
Rich Rum Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We like a touch of rum for the holidays, and this orangey rum cake is decadent alone or with big swoops of whipped cream. —Nancy Heishman, Las Vegas, Nevada
Recommended: Top 10 Coconut Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 4 large eggs, separated
  • 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
  • Whipped cream and finely chopped glazed pecans, optional

Directions

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 butter; cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup for serving.
Preheat oven to 375°. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice; set aside.
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.
In another bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup brown sugar and 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.
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 candied pecans. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Rich Rum Cake in Taste of Home December 2015, p66

Nutritional Facts

1 slice (calculated without whipped cream and pecans): 371 calories, 17g fat (10g saturated fat), 103mg cholesterol, 233mg sodium, 44g carbohydrate (35g sugars, 0 fiber), 3g protein.

  • 4 large eggs, separated
  • 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
  • Whipped cream and finely chopped glazed pecans, optional
  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 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 375°. 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 brown sugar and 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 candied pecans. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Rich Rum Cake in Taste of Home December 2015, p66

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MY REVIEW
leslieCA User ID: 8079067 258577
Reviewed Dec. 24, 2016

"This cake has promise but you need to reduce the amount of rum way down. I am making it again but using 1/3 the amount of rum listed."

MY REVIEW
pajamaangel User ID: 1603339 258097
Reviewed Dec. 13, 2016

"I should have read this recipe all the way through. I never would have made this cake if I had. The rum was way too strong for us and we had to throw away the cake which means a waste of good rum as well."

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