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    You are in: Home / Recipes / Apple Rum Cake Recipe
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    Apple Rum Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    45 mins

    1 hr 5 mins

    ratherbeswimmin''s Note:

    Nick Malgieri

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    Ingredients:

    Servings:

    Units: US | Metric

    Apple Filling

    Cake Batter

    Rum Glaze

    Directions:

    1. 1
      Line bottom of a 9-inch springform pan with parchment paper; butter parchment paper and sides of pan.
    2. 2
      Set a rack in the middle of the oven; preheat oven to 350°.
    3. 3
      Combine all the filling ingredients in a bowl (glass or stainless); let stand while you prepare the batter.
    4. 4
      In another bowl, combine the flour, baking powder, and salt; mix well and set aside.
    5. 5
      In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy.
    6. 6
      Beat in the eggs one at a time, beating until smooth after each addition.
    7. 7
      Beat in vanilla; using a rubber spatula, fold in half the flour mixture.
    8. 8
      Drain the apples in a colander set over a bowl; add the milk to any rum that drains into the bowl and stir the liquids into the batter, then fold in the remaining flour mixture.
    9. 9
      Spread half the cake batter evenly in the prepared pan; scatter with the sliced apple mixture.
    10. 10
      Scrape remaining batter onto the filling and smooth out.
    11. 11
      Slide a foil-lined cookie sheet onto the rack below the middle one to catch any drips.
    12. 12
      Bake for 55-65 minutes or until cake is risen, firm, and deep golden and the apples are cooked through and tender.
    13. 13
      Let cake cool in pan for 15 minutes, then loosen the cake by running a sharp paring knife around the inside of the pan, scraping the knife against the pan, not the cake.
    14. 14
      Remove the sides and slide the cake off the base to a rack to finish cooling.
    15. 15
      When the cake has cooled completely, invert the cake onto a plate, remove the paper, and invert the cake onto the rack again so it is right side up.
    16. 16
      Make the glaze: stir together the powdered sugar and rum in a small saucepan; mix well.
    17. 17
      Place over medium heat until warm and fluid.
    18. 18
      Drizzle half the glaze over the top of the cake in a series of parallel lines.
    19. 19
      Rewarm the glaze if necessary and drizzle another series of lines on a diagonal to the first ones.
    20. 20
      Wait until the glaze dries, then slide the cake onto a platter.
    21. 21
      Serve with ice cream or whipped cream; this cake is best served on the day it is made.

    Ratings & Reviews:

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    Nutritional Facts for Apple Rum Cake

    Serving Size: 1 (175 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 504.3
     
    Calories from Fat 177
    35%
    Total Fat 19.7 g
    30%
    Saturated Fat 11.6 g
    58%
    Cholesterol 125.6 mg
    41%
    Sodium 268.9 mg
    11%
    Total Carbohydrate 73.1 g
    24%
    Dietary Fiber 2.1 g
    8%
    Sugars 42.6 g
    170%
    Protein 6.6 g
    13%

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