Florida Rum Cake Recipe

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Florida Rum Cake
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Ingredients
15
Count
Nutrition
244
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. Adjust a rack 1/3 up from the bottom of the oven; preheat oven to 350°.
  2. Butter a one-piece kugelhopf or bundt-type pan that has an 8-10 cup capacity (best to use soft butter and a pastry brush).
  3. Dust the pan all over with fine, dry breadcrumbs, then, over a piece of paper, tap to shake out excess crumbs; set aside.
  4. Into a bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
  5. In a large bowl of an electric mixer, beat the butter until it is soft.
  6. Add in the sugar and beat to mix well.
  7. Add in the eggs, one at a time, and beat to mix after each addition.
  8. On low speed, add the sifted dry ingredients in three additions alternately with the buttermilk in two additions, scraping the bowl as necessary and beating only until smooth after each addition.
  9. Remove bowl from mixer; stir in grated rinds and then the nuts.
  10. Turn batter into prepared pan and smooth the top.
  11. Bake for 55-60 minutes, until the top springs back sharply when it is lightly pressed with a fingertip.
  12. Meanwhile, to prepare the glaze: add both juices and sugar to a small saucepan; set aside.
  13. When the cake is done, remove it from the oven and set it on a rack; immediately place the saucepan over medium or high heat and stir with a small wooden spoon until the sugar is dissolved and the mixture just comes to a low boil.
  14. Remove pan from heat and stir in the rum.
  15. Pierce all over the top of the cake with a cake tester.
  16. Gradually spoon the hot glaze over the hot cake (still in the pan), spooning only about 1 tablespoon at a time.
  17. 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.
  18. Continue adding the glaze (and releasing the sides occasionally) until it is all absorbed (toward the end you will wonder, but the cake will absorb it all).
  19. Let stand for about 10 minutes, until the bottom of the pan is not too hot to touch.
  20. Then cover the pan with a cake plate, hold the pan and plate firmly together, and turn them over.
  21. Remove the pan; brush away any loose crumbs on the plate.
  22. Let stand for a few hours and then cover airtight with plastic wrap; let stand overnight (if possible).
  23. Serve in thick slices—when you cut the cake you will see it has absorbed the glaze on the outer edges, not all the way through to the middle.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 244.29 Kcal (1023 kJ)
Calories from fat 149.69 Kcal
% Daily Value*
Total Fat 16.63g 26%
Cholesterol 52.51mg 18%
Sodium 178mg 7%
Potassium 185.33mg 4%
Total Carbs 20.09g 7%
Sugars 17.82g 71%
Dietary Fiber 0.94g 4%
Protein 3.29g 7%
Vitamin C 15.7mg 26%
Vitamin A 0.1mg 5%
Iron 0.4mg 2%
Calcium 64.2mg 6%
Amount Per 100 g
Calories 262.46 Kcal (1099 kJ)
Calories from fat 160.82 Kcal
% Daily Value*
Total Fat 17.87g 26%
Cholesterol 56.42mg 18%
Sodium 191.24mg 7%
Potassium 199.12mg 4%
Total Carbs 21.58g 7%
Sugars 19.15g 71%
Dietary Fiber 1.02g 4%
Protein 3.54g 7%
Vitamin C 16.9mg 26%
Vitamin A 0.2mg 5%
Iron 0.4mg 2%
Calcium 69mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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