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Christmas Rum Cake
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5 from 4 votes

Christmas Rum Cake

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Venezuelan
Servings: 12

Ingredients

  • 12 Tbs. of unsalted butter
  • 1 2/3 cup of brown sugar
  • 5 eggs
  • 1 Tsp. of salt
  • 2 cups of all-purpose flour
  • 1 Tsp. of baking powder
  • 2 cups of Rum nuts, dry fruits and spices maceration, that must be processed by pressing a food processor 3-4 times an being careful not to over process

Instructions

  • Have all the ingredients at room temperature.
  • Preheat the oven to 350°F.
  • Butter and flour a donut-shaped baking pan.
  • In a bowl, combine the flour, baking powder, salt and reserve it.
  • In another bowl, with an electric mixer at low speed, beat the butter for a minute.
  • Add the sugar, increase the speed and continue beating for 3-4 minutes, until fluffy.
  • Add the eggs one at a time and beat for one minute each, until well blended.
  • Reduce the speed and add the dry ingredients.
  • Beat for 4-5 minutes, until the mixture is uniform.
  • With a spatula, incorporate the maceration, folding carefully.
  • Pour the mixture into the pan and bake for 50 minutes or until toothpick inserted, comes out clean.
  • To prevent the cake from getting dry, you may need to cover it with parchment paper over the last few minutes in the oven.
  • Transfer the pan to a rack and let cool down for 10 minutes.
  • Unmold on a serving dish. It tastes better the next day. Sprinkle with powdered sugar before serving.