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."
 
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photo by VivaLaVaites photo by VivaLaVaites
photo by VivaLaVaites
Ready In:
3hrs
Ingredients:
9
Yields:
1 slice
Serves:
14
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ingredients

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directions

  • 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.

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