Aunt Esthers Secret Rum Cake Recipes
AUNT ESTHER'S SECRET RUM CAKE RECIPE
I lose this so often I'm "archiving" it here. It just isn't Christmas without gaining 5 pounds with this cake. But it's sooooo worth it! Note that I don't make this according to recipe. I add a healthy slosh of REAL rum into the batter as well as top this with extra sprinkling of sugar to achieve a wonderful crusty top.
Provided by VivaLaVaites
Categories Dessert
Time 3h
Yield 1 slice, 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
- Beat butter and sugar thoroughly. Add yolks.
- In another bowl, combine flour, salt and baking soda.
- Alternately add flour mixture and sour cream to butter mixture.
- Add extracts and rum, if desired.
- In separate chilled bowl, beat whites to stiff peaks.
- Fold whites into batter.
- Spoon into pan.
- Coat top with additional sugar.
- Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
Nutrition Facts : Calories 445.8, Fat 18.8, SaturatedFat 11, Cholesterol 123.5, Sodium 110.9, Carbohydrate 64.1, Fiber 0.7, Sugar 43.6, Protein 6
AUNT ESTHER'S FAVORITE CAKE
I have been making this cake since the dinosaur days. I like it because it is easy, delicious and mixes in the pan used to bake. I clipped this recipe from the SNPJ newspaper around 1975.
Provided by Helene Lopes
Categories Other Snacks
Time 55m
Number Of Ingredients 12
Steps:
- 1. Use one pan (8X8) ungreased, the pan in which you are going to bake the cake .
- 2. Sift into pan the flour, cocoa, sugar, salt and baking soda.
- 3. Add the vinegar, vanilla and melted shortening.
- 4. Pour warm water over all.
- 5. Beat well, using a fork to clean the corners of the pan.
- 6. Bake at 350 degrees for 45 minutes until cake springs back or toothpick is clean.
- 7. Let cake cool and then frost or use the 10x and the doily.
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