I searched but did not find mom's rum cake among the stack of her recipe cards. There were years when she would spend an entire December weekend making rum cakes as gifts for neighbors, co-workers and friends. It became a holiday tradition that I wish I could continue.
She used the recipe recommended by Barcardi that started with a yellow cake mix. I'm convinced she would add her own touches to the ingredients but I don't know what she did. There will probably be many dishes that I'm going to realize she made her own and I'll never know how.
So I created my own rum cake recipe that has a touch of Triple Sec, which tastes really good with dark rum. I make them as mini cupcakes. They are great additions to a tray of treats or for a cookie exchange. But just like I wish I knew what was in Mom's rum cake, I also wish she could've tasted mine.
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons grated orange peel
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 1/2 cup dark rum
- 2 oz. Triple Sec (orange liquor)
Rummy buttercream frosting
- 12 Tblsp. butter (1 1/2 sticks), softened
- 3 cups powdered sugar
- 2 oz. dark rum
- Preheat oven to 350 degrees F. Line mini cupcake tins with paper lines.
- Cream butter and sugar until fluffy. Beat in eggs and mix completely. Stir in grated orange peel.
- Whisk together flour with baking powder, baking soda and salt. Gradually beat flour into butter mixture, alternating with buttermilk and vanilla. Stir in dark rum and Triple Sec.
- Spoon batter into prepared mini cupcake tins and bake in 350 degree oven for 16-20 minutes. Cake is done when it lightly springs back after you touch it with your finger. Let cupcakes cool while you make frosting.
- Cream butter and gradually add the powdered sugar. Mix in the rum and stir to test the spreading consistency. Add a little more rum if you need a softer frosting. Use a piping bag to add a little poof on top of each cupcake.
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