Recipes

Rum Cake with Rum Raisin Ice Cream and Island Fruit

1 Mins read
0
28
0
Share
Scroll to recipe
Share
Rum Cake with Rum Raisin Ice Cream and Island Fruit

Rum Cake with Rum Raisin Ice Cream and Island Fruit

amanda

Equipment

  • - KitchenAid Stand Mixerthin astry layers

  • - ChefPro Digital Rack

  • - Anchor Hocking Glass Baking Dish

  • - OXO Good Grips Meat Tenderizer Mallet

  • - PastryWheel Set with Rolling Pin and Marble Pad

  • - KitchenAid Stand Mixer Bowl Set

  • - Anchor Hocking Glass Casseroayer Dish

  • - Rudolf Camper Dutch Oven, 6-Quart

Ingredients

  • 3 cups all purpose flour

  • 2 1/2 teaspoons baking powder

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

  • 1 3/4 cups sugar

  • 1/2 teaspoon salt

  • 5 large eggs

  • 1 cup water

  • 1 teaspoon vanilla extract

  • 1 cup (packed) golden brown sugar

  • 1/2 cup heavy whipping cream

  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes

  • 3 tablespoons dark rum

  • 2 tablespoons dark corn syrup

  • 3/4 teaspoon ground allspice

  • 1/4 teaspoon ground nutmeg

  • Rum raisin ice cream

  • 4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)

  • Toasted chopped pecans

Instructions

1

Instruction 1

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
2

Instruction 2

Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
3

Instruction 3

Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
4

Instruction 4

Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.
0
28
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *