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Rum Cake De Tía Ofelita
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Rum Cake De Tía Ofelita

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
When cake is cool and still in the pan, spoon warm syrup over cake and let it set in the refrigerator for one hour.
4
Remove from the fridge and let it come to room temperature. Remove from springform pan.
5
Variations:
6
Cover with creme anglaise or powdered sugar if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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