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Rum Cake De Tía Ofelita

Kraft Memeber Recipe
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Makes: 20 servings Total Time: 2 hr
Category: Desserts Sub Category: Cakes

what you need
  • 4 eggs
  • 2 sticks unsalted butter, softened
  • 1/3 cup evaporated milk
  • Pinch of salt
  • 1 box yellow cake with pudding in the mix
  • 1/3 cup white rum
  • 1 tsp. Fiori di Sicilia
  • Syrup:
  • 1/2 cup water
  • 1/2 cup sugar
  • Rind of 1 very green lime
make it
Mix eggs, soft unsalted butter and milk at medium speed. Add salt and cake mix, beating until well mixed about 2 minutes. Add rum and Fiodi di Sicilia last.

Pour into well-greased Springform pan and bake in a 350 degrees F oven for 45 - 60 minutes or until done. Insert a toothpick in the center to check.

When cake is cool and still in the pan, spoon warm syrup over cake and let it set in the refrigerator for one hour.

Remove from the fridge and let it come to room temperature. Remove from springform pan.

Variations:
Cover with creme anglaise or powdered sugar if desired.
Notes
Fool proof. I often add slivered almonds or nuts.

If you cannot find Fiori di Sicilia use good quality vanilla.
Average Rating  (2)
Rated  by a cook on 7/26/2006 Best recipe for a Rum Cake ever! We were hooked on Rum Cakes ever since we had the Tortuga Rum Cake in the islands. I've searched and tried many, many recipes but none like this one! I recommend it to all, because it is easy and like Ophelia says, fool proof. Happy baking!!!
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