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Ingredients
| unsalted butter: 1 cup (softened) |
| granulated sugar: 3 cups |
| eggs: 6 (large//separated) |
| all-purpose flour (unsifted): 3 cups |
| salt: 1/4 tsp |
| baking soda: 1/4 tsp |
| sour cream: 8 oz |
| vanilla extract: 1 tsp |
| rum extract: 2 tsp |
Aunt Esther's Secret Rum Cake Recipe
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
150 min -
Servings
1 serving(s)
Tags
- Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
- Beat butter and sugar thoroughly. Add yolks.
- In another bowl, combine flour, salt and baking soda.
- Alternately add flour mixture and sour cream to butter mixture.
- Add extracts and rum, if desired.
- In separate chilled bowl, beat whites to stiff peaks.
- Fold whites into batter.
- Spoon into pan.
- Coat top with additional sugar.
- Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.