Mrs. Lewis' Rum Cake
A moist, rum-flavored cake with a tender crumb and crunchy nuts, perfect for special occasions or as a delicious dessert for gatherings.
Ingredients
Instructions
- Cream the butter and gradually add the sugar, beating at medium speed until well creamed, about 5 to 10 minutes.
- Add the egg yolks one at a time, beating only until the yolk is broken after each addition.
- Sift together the dry ingredients: cake flour, baking powder, and salt.
- Stir the dry ingredients into the batter along with the rum extract.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter.
- Sprinkle 1/2 cup chopped nuts on the bottom of a well-greased and floured tube pan.
- Pour the batter into the prepared pan over the nuts.
- Bake at 350°F (175°C) for 75 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider using dark rum instead of rum extract for a richer taste. If you want a nut-free version, you can omit the nuts entirely or replace them with chocolate chips. Ensure that your butter is at room temperature for easier creaming, and be careful not to overmix the batter after adding the egg whites to keep the cake light and fluffy.
Serving Suggestions
This rum cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. You can also serve it alongside a fresh fruit salad or a slice of Taffel'S Salad for a refreshing contrast. It makes for a fantastic dessert option at gatherings, complementing dishes like Beef Roast With Mushroom Onion Gravy.
Storage & Reheating
Store leftover rum cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Lewis' Rum Cake contains roughly 290 calories, with 4g protein, 30g carbohydrates, and 8g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 742mg per serving (32% of the Daily Value).
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?
While cake flour is ideal for this recipe due to its lower protein content, you can substitute it with all-purpose flour. However, the texture may be slightly denser. If you prefer gluten-free options, consider using a gluten-free cake flour blend, ensuring to check for proper rising agents.
What can I do if my cake is too dry?
If your cake turns out dry, consider brushing it with a simple syrup made from equal parts sugar and water heated until dissolved. This will add moisture and sweetness. Additionally, make sure to not overbake the cake, as this can lead to dryness. Use a toothpick to check for doneness a few minutes before the suggested baking time.
Can I freeze the rum cake?
Yes, you can freeze the rum cake! Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. To defrost, place it in the refrigerator overnight before serving.
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).