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Rum Cake

Source: Burt Wolf's Menu Cookbook
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour
  Makes 8 servings
1 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup granulated sugar
4 eggs
4 to 6 tablespoons dark rum or orange juice, or 3 tablespoons rum extract
One 8-ounce can crushed pineapple, drained of juice
Confectioners' sugar for dusting
Preheat the oven to 350 degrees F. Lightly butter and flour a 6-cup Bundt pan.

In a bowl, combine the flour, baking powder, and salt, then set aside.

In another bowl, beat together the butter and sugar. Add the eggs, one at a time, beating until blended. Stir in the rum and pineapple.

Add half of the dry ingredients to the wet ingredients, beating until blended, then beat in the remaining dry ingredients. Pour the batter into the prepared Bundt pan.

Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the cake comes out clean. Cool the cake in the pan on a rack for 10 minutes, then remove if from the pan and cool completely.

Dust with confectioners' sugar before serving.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slice of Joy: Easy Holiday Cakes
 Rum Cakes
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 249
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 34g
Sodium: 236mg
% Cal. from Fat: 29%
Cholesterol: 122mg
Protein: 5g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Gail Reviewed: 12/09/2009
Very Disappointed
Made this recipe yesterday to surprise my friends at work. After mixing, I found it to be too small as it didn't even fill 1/2 of my bundt pan, so had to make another. The cake was chewy, and I couldn't taste the rum or pineapple. Rating: no cups Will throw out recipe.
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