Rum cake ring
2 tablespoons vanilla sugar
2 teaspoons baking powder
3 tablespoons rum
3-4 tablespoons rum
cake ring pan
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© Janneke's Recipe pages - recipe cake, pie and pastry making
How to prepare:
Preheat the oven to 180°C/360°F (fan oven 160°C/310°F).
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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