Key west rum cake

10 -12

Ingredients

Quantity Ingredient
2 cups Flour
2 teaspoons Baking powder
¼ teaspoon Salt
2 ounces Semisweet chocolate
1 ounce Unsweetened chocolate (I used all semisweet)
2 Sticks butter
1 teaspoon Vanilla
½ teaspoon Almond extract
1½ cup Sugar
4 larges Eggs
¼ teaspoon Baking soda
2 cups Toasted pecans; chopped coarsely
½ cup Water
⅔ cup Sugar
⅔ cup Light rum
1 tablespoon Lime juice

Directions

SYRUP

Courtesy of Maida Heatter, from her Book of Great American Desserts Recipe by: Maida Heatter Servings: 10 - 12 portions Preheat 325. Butter a tube pan with a 13 - 14 cup capacity and dust all over with fine dry bread crumbs (I used cocoa powder). Set aside.

Combine flour, baking powder, and salt. Set aside.

Melt chocolates together. Set aside.

Beat butter in mixer until soft. Beat in vanilla and almond extracts and then the sugar. Add eggs one at a time. Add flour at low speed and beat only until incorporated.

Remove 1 cup batter from the mixer and combine with melted chocolate and baking soda.

Place chocolate batter in the bottom of the pan and smooth with a spoon.

Mix pecans into remaining batter and spread it evenly over chocolate layer.

Bake 50 minutes or until it tests done.

While the cake bakes, prepare syrup: Stir water and sugar in saucepan over moderate heat until mixture comes to a boil. Let boil without stirring for 5 minutes. Remove from heat and let stand until fairly cool. Stir in rum and lime juice.

When the cake is done, leave it in the pan and spoon the syrup over it until it is completely absorbed. While cake is still hot, place a cake plate over the pan, invert, and remove the pan.

Do not try to cut the slices too thin; they will crumble.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by pamra@...

(Alexandra Soltow) on Oct 23, 1997

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