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Rum Cake Recipe


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     Rum Cake

Category   Desserts - Breads
Sub Category   None

2 2/3 c flour
2 tsp baking powder
pinch salt
2 1/3 c sugar
2 vanilla beans, split lengthwise ans scraped out or 1 tsp vanilla
6 eggs, room temp.
2/3 c heavy cream
2 tbsp dark rum
1 stick - 7 tbsp butter, melted and cooled
1/3 c water
c cugar
c dark rum

Preheat oven to 350. Butter 2 loaf pans. Put the vanilla pulp in a bowl with the sugar and sub until incorporated. Combine flour, baking powder, and salt. Add eggs one at a time. Whisk in vanilla (if using) then cream followed by rum. Gently stir in dry ingred. Fold in melted butter and pour into pans. Bake 55-60 min, covering with foil after 30 min. Meanwhile stir water and sugar in pan over med. heat until sugar melts. Bring to a boil. Remove from heat and stir in rum. Pour into a bowl and cool. When cakes are done immediately poke small holes with a skewer on top and drizzle with syrup. Cool in pan.

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