Every month or so, the men of our church get together for a themed evening of fellowship called, “Man, Beer, Food”. And it is well named——–lots of food, beer and other drinks and wall-to-wall men. This month’s theme was ‘Cooking with Spirits’…..any kind of recipe made with wine, beer or liquor in it.
Usually the men’s parties are are pretty slim in the dessert category–so I thought about doing a rum cake. But not the standard boxed cake & instant pudding rum cake that is tasty but dated. I started looking for recipes on line and found a cooking blog called homecookingrocks that had a rum cake that also used Limoncello , the lemon liqueur from Italy, in addition to the rum. The recipe looked good so that’s what I made.
Ingredients
Rum Cake with Limoncello
Ingredients
- 3/4 c. of butter, softened
3/4 c. of white sugar
2 large whole eggs
1 tsp. of vanilla essence
1 tbsp. of grated lemon zest
1/4 c. of light rum
1/8 c. of Limoncello
1-1/2 c. of all-purpose flour
1 tsp. of baking powder
1/4 tsp. of baking soda
pinch of salt
1 c. of half & half
2 T of powdered sugarFor the syrup:1/3 c. of butter, melted
1/2 c. of white sugar
1/4 c. of light rum
1/4 c. of Limoncello
Preheat the oven to 350oF.
Have the rum and Limoncello at room temperature.
Flour Mixture
In a bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest.
Rum & Limoncello
In a ramekin, combine the rum and Limoncello and set aside.
Creaming Butter & Sugar
Put the butter and white sugar in a mixing bowl and cream until it is light & fluffy. I used my Kitchen Aid for this, so if you have an electric mixer…..use it!
This is What Well Creamed Looks Like
When this is well creamed, add the eggs, one at a time, beating well after each addition.
Add the flour mixture and cream alternately, mixing after each addition, starting and ending with the flour.
Pour in the vanilla extract and stir to combine ( you can easily do the rest of this by hand).
Finally, add the combined rum and Limoncello. Mix until smooth.
Ready to Bake
Pour the batter into the cake pan, scraping the bowl with a rubber spatula to get all the batter into the pan.
Run the spatula around the top of the batter to to smooth it.
Hot from the Oven
Bake at 350oF for an hour.
Applying the Glaze
Cool the cake in the pan for about 20 minutes. While still warm, using a skewer, pierce the cake in several places all the way to the bottom.
Mix the syrup ingredients together.
Pour the syrup over the cake little by little, cover the surface of the cake and allow it to drip down each hole that you made. Cool the cake completely, then chill in the refrigerator overnight.
After Refrigeration
Invert the cake on a plate, dust with powdered sugar, slice and serve.
Will feed 8-10.
Decorated with Fresh Lemon Leaves
And there was not one slice left–this cake was moist with a delicious lemon/rum kick. This seemed perfect for any party or get together, not only because it was so good, but this cake can also be made several days in advance and just stored in the refrigerator until you are ready to turn it out of the mold, sprinkle powdered sugar over it and decorate it.
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