Rum Sizzle Cake
Rum Sizzle Cake
Ingrediënten
Makes: 12 To 16 Servings
- 1¼ Cups Dark Raisins
- 1¼ Cups Golden Raisins
- 1 Cup Chopped Pitted Prunes
- 1½ Cups Dark Rum Divided Use
- 2 Tablespoons Finely Chopped Candied Ginger See “Candied Fruit”
- ⅓ Cup Chopped Candied Orange And Lemon Peel See “Candied Fruit”
- 1 Cup 2 Sticks Unsalted Butter, At Room Temperature, Plus A Little For Greasing The Pan
- Parchment Paper
- 1⅔ Cups Dark Brown Sugar Firmly Packed
- 2 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Cloves
- ⅛ Teaspoon Ground Mace
- 6 Large Eggs At Room Temperature
- 4 Tablespoons Molasses
Instructies
- The Day Before Baking, Soak The Dried Fruit.
- Place The Dark And Golden Raisins And The Prunes In A Medium-Size Bowl.
- Pour About ¾ Cup Of The Rum Over The Fruit, Toss To Coat, And Cover The Bowl.
- Let Soak For 24 Hours.
- Stir Occasionally.
- For The Candied Fruit
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 300°F.
- Grease A 10″ Tube Pan With Soft Butter, And Line It With Parchment Paper.
- First Cut A Piece Of Parchment To Fit The Bottom Of The Pan (Turn The Pan Over And Use The Bottom As An Outline For Cutting), Then Cut A Strip That Is Deep Enough To Go Around The Sides Of The Pan.
- To Allow For The Widening Of The Pan, Cut The Strip At Intervals So It Fans Out.
- Lightly Grease The Parchment With A Little Butter, And Set The Pan Aside.
- Place The Butter And Brown Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Fluffy, 3 To 4 Minutes.
- Set Aside.
- Sift The Flour, Baking Powder, Cinnamon, Cloves, And Mace Into A Large Bowl.
- Alternately Add The Flour Mixture To The Creamed Butter And Sugar With The Eggs, Beginning And Ending With The Flour Mixture, Until Just Blended.
- Scrape Down The Sides Of The Bowl With A Rubber Spatula, And Stir In The Molasses.
- Fold In The Chopped Ginger And Orange And Lemon Peel.
- Fold In The Soaked Dried Fruit And Rum (Do Not Drain).
- When The Batter Is Well Combined, Turn It Into The Prepared Pan, Smoothing The Top With The Spatula.
- Place The Pan In The Oven.
- Bake The Cake Until A Wooden Skewer Comes Out Clean, About 1 Hour 40 To 50 Minutes.
- Remove The Pan From The Oven, And Place It On A Wire Rack.
- Immediately Poke Holes In The Cake With The Skewer.
- Pour The Remaining ¾ Cup Rum Slowly And Evenly Over The Top Of The Cake.
- The Cake Will Sizzle As The Rum Goes Into The Hot Cake—Thus The Name.
- When The Sizzling Stops, Cover The Pan Loosely With A Clean Kitchen Towel And Let It Cool To Room Temperature, About 3 Hours.
- Turn The Cake Out Onto A Plate, Slice, And Serve.
Notes / Tips / Wine Advice:
Cake Note:
Place It In A Cake Saver Or Under A Cake Dome. It Will Keep For Up To 2 Weeks.
