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Aunt Esther's Secret Rum Cake Recipe

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“I lose this so often I'm "archiving" it here. It just isn't Christmas without gaining 5 pounds with this cake. But it's sooooo worth it! Note that I don't make this according to recipe. I add a healthy slosh of REAL rum into the batter as well as top this with extra sprinkling of sugar to achieve a wonderful crusty top.”
READY IN:
3hrs
SERVES:
14
YIELD:
1 slice
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Beat butter and sugar thoroughly. Add yolks.
  3. In another bowl, combine flour, salt and baking soda.
  4. Alternately add flour mixture and sour cream to butter mixture.
  5. Add extracts and rum, if desired.
  6. In separate chilled bowl, beat whites to stiff peaks.
  7. Fold whites into batter.
  8. Spoon into pan.
  9. Coat top with additional sugar.
  10. Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.

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