Rum cake ring


200 gr convert conversionbutter or margarine

200 gr convert conversionsugar

2 tablespoons vanilla sugar

3 eggs

200 gr flour convert conversion

100 gr convert conversioncornstarch

2 teaspoons baking powder

100 gr convert conversionchopped almonds

3 tablespoons rum


200 gr convert conversionicing sugar

3-4 tablespoons rum



cake ring pan

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How to prepare:

Preheat the oven to 180C/360F (fan oven 160C/310F).

Beat the butter with sugar and vanilla sugar creamy and add one by one the eggs. Keep whipping well.

Mix flour, cornstarch and baking powder and add to the butter.

Mix the batter with the chopped almonds and rum.

Grease a cake ring pan (or baking pan), spoon the batter in and bake the rum cake 60-65 minutes.

Let the ring cool on a wire rack and stir for the glaze the icing sugar with the rum to a smooth mass and cover the cooled cake.

Decorate at flavour with (chopped) preserved fruit.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)