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Rum Cake

Rum Cake

Recipe by Nordic Ware
Prep Time: 0:20 Bake Time: 0:35 Yields: 10-11 servings

- 1 cup + 2 Tbsp butter, softened
- 1 cup +2 Tbsp sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1/2 cup dark rum
- 2 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup whipping cream

Rum Syrup:
- 1/2 cup butter
- 3/4 cup sugar
- 1/2 cup dark rum

Prep and Instructions
Heat oven to 350°F. Grease and flour pan and set aside. In large bowl, blend all cake ingredients on low speed, scraping bowl otfen until blended. Increase speed to medium and mix 2 minutes, until well combined. Spoon batter into prepared pan, spreading batter up to the top edges of pan. Bake at 350°F for 35-45 minutes, until toothpick inserted comes out clean.
Remove from oven and cool cake 15 minutes in pan. While cake is cooling, combine rum syrup ingredients in a medium saucepan and heat over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 5 minutes. Let cool 5 minutes. While cake is still in pan, use a wooden skewer or toothpick to poke several holes in cake. Spoon half of the rum syrup over cake. Invert cake onto serving platter and spoon remaining syrup over top of cake. Serve warm or cooled.

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