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Rum Cakes Recipe

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This recipe for Rum Cakes is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Batter:
1 cup soft butter (margarine)
1 cup sugar
5 eggs, separated
1 cup flour
1 Tbsp baking powder
1/4 cup light or dark rum
3/4 cup pecan halves (optional)

Rum Syrup:
1 cup sugar
1/2 cup butter
1/4 cup water
1/2 cup light or dark rum
Directions:
Directions:
Cream butter with sugar. Add egg yolks and beat well until light and fluffy. Mix together flour and baking powder. Add alternately with rum to creamed mixture, beating lightly after each addition. In a separate bowl, beat egg whites until stiff. Stir about 1/4 of the whites into batter, fold in the remaining white.

Grease 20-24 medium sized muffin tins (Pam). If desire arrange 6-8 pecan halves in bottom of each. Spoon batter into pans about 2/3 full. Bake at 350ºF (180ºC) for about 20 minutes or until tops spring back when lightly touch.

Rum Syrup: in a small saucepan, combine sugar, butter and water. Bring to a boil and boil for 5 minutes stirring occasionally. Remove from heat and stir in rum. Spoon over cakes; allow the syrup to soak in. Gradually spoon remaining syrup over cakes.

Cool Cakes; store at room temperature in airtight containers.

 

 

 

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