Crisco Rum Flavored Cake
A moist, flavorful cake with rum aroma, perfect for celebrations or teatime, combining buttery richness with a tender crumb and a hint of tropical flair.
Ingredients
Instructions
- Cream butter, Crisco, and sugar together until light and fluffy.
- Add one egg at a time, beating well after each addition.
- Alternately add dry ingredients and sweet milk, beginning and ending with dry ingredients, mixing after each addition.
- Stir in rum flavoring.
- Lightly grease and flour the baking pan.
- Bake in a 325°F oven for 1 hour and 10 minutes.
- Do not open the oven door or shake the floor before the time is up.
- Remove from oven and let cool before serving.
Tips & Substitutions
For a lighter cake, sift the cake flour before measuring. You can substitute the rum flavoring with vanilla extract for a different taste. Make sure your butter and eggs are at room temperature to achieve the best texture. If you want to add a twist, consider incorporating some crushed nuts or chocolate chips for added flavor and texture.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for a rich dessert experience. It pairs beautifully with a cup of coffee or tea. For a special touch, consider serving it alongside slices of fresh fruit or a drizzle of caramel sauce. For more delicious treats, explore American recipes like Banana-Coconut Dream Cake.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds, or warm in the oven at a low temperature to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Crisco Rum Flavored Cake contains roughly 484 calories, with 6g protein, 65g carbohydrates, and 22g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
While cake flour is recommended for its light texture, you can use all-purpose flour as an alternative. Just be aware that it may result in a denser cake. If using all-purpose flour, consider sifting it to lighten the texture.
What can I do if my cake sinks in the middle?
A sinking cake can often be attributed to underbaking or opening the oven door too early. Make sure to follow the baking time and check for doneness by inserting a toothpick in the center; it should come out clean. Avoid opening the oven until the recommended baking time is up.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw in the refrigerator before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).