About
Rum, Rum Rudolph Cake clears it all up for us! Santa wasn't in a hurry to drop off presents because he was late. No, that jolly, red-suit-wearing dude is quite efficient with his time. He wanted Rudolph to run, run fast so that he could make it into town to get a slice of this buttery, sweet treat as soon as possible! You'll understand his urgency, too, once you've had a bite of the springy, citrusy, rum-infused bake. The hints of rich cinnamon and nutty nutmeg bring the Christmas cheer, which we can all appreciate. Just like they say, Santa knows best (and we can trust that knowing he's tasted a treat or two), so expect to find yourself run, running into the kitchen to grab you a slice of some Rum, Rum Rudolph Cake!
Ingredients
- 4 large eggs, whites and yolks separated
- 2 1/2 cups confectioners' sugar
- 3/4 cup orange juice
- 1/4 cup butter, cubed
- 3/4 cup rum
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar, packed and divided
- 1 teaspoon vanilla extract
- 3/4 cup butter, melted
- whipped cream, optional, to taste
- glazed pecans, optional, finely chopped
Directions
Step 1 -In a large bowl, add the egg whites and let them stand at room temperature for 30 minutes.
Step 2 -In a saucepan over medium-low heat, combine the confectioners' sugar, the orange juice, and the butter and cook, while stirring constantly, until the sugar has dissolved.
Step 3 -Transfer the sauce away from the heat and stir in the rum.
Step 4 -Reserve 3/4 cup of the sauce for serving.
Step 5 -Preheat the oven to 375 degrees F.
Step 6 -Grease and flour a 10-inch tube pan.
Step 7 -In a bowl, sift the flour, the baking powder, the cinnamon, the salt, and the nutmeg together twice.
Step 8 -In a large bowl, beat the room temperature egg whites with an electric mixer on medium speed until soft peaks form.
Step 9 -Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, to the egg mixture, beating on high after each addition, until the sugar is dissolved.
Step 10 -Continue beating the batter mixture until stiff peaks form.
Step 11 -In another bowl, beat the egg yolks until slightly thickened.
Step 12 -Gradually add 1/4 cup of the remaining brown sugar and the vanilla to the egg yolks, beating with an electric mixer on high until thick.
Step 13 -Fold 1/4 of the egg white mixture into the egg yolk mixture.
Step 14 -Alternately fold the flour mixture and the remaining egg white mixture into the egg yolk mixture, taking great care not to overmix or knock the air out.
Step 15 -Fold the melted butter into the batter.
Step 16 -Transfer the batter to the prepared baking pan.
Step 17 -Bake on the lowest oven rack until the top springs back when lightly touched with a fork, about 25-30 minutes.
Step 18 -Immediately poke holes in the cake with a fork and slowly pour the remaining sauce over the cake, allowing the sauce to absorb into the cake.
Step 19 -Allow the cake to completely cool in the pan on a wire rack.
Step 20 -Invert the cooled cake onto a serving plate.
Step 21 -Slice and serve with the reserved sauce, the whipped cream, and the glazed pecans.
