Rum Cake with Rum Raisin Ice Cream and Island Fruit |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | |||||||||
| INGREDIENTS: | ||
| CAKE: 3 cups all purpose flour | 2-1/2 teaspoons baking powder | 1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature |
| 1-3/4 cups sugar | 1/2 teaspoon salt | 5 large eggs |
| 1 cup water | 1 teaspoon vanilla extract | SAUCE: 1 cup (packed) golden brown sugar |
| 1/2 cup heavy whipping cream | 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes | 3 tablespoons dark rum |
| 2 tablespoons dark corn syrup | 3/4 teaspoon ground allspice | 1/4 teaspoon ground nutmeg |
| RUM RAISIN ICE CREAM: 4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guaval) | toasted chopped pecans | |
| 1 | FOR CAKE: Preheat oven to 350 F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan. |
| 2 | Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. |