Apple Rum Cake Food

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APPLE RUM CAKE



Apple Rum Cake image

Make and share this Apple Rum Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 13

2 tart apples, peeled, halved, cored, and sliced about 1/8 inch thick (Granny Smith)
1/2 cup golden raisin
2 tablespoons dark rum
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
3/4 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
2 tablespoons milk
1 cup powdered sugar
2 tablespoons dark rum

Steps:

  • Line bottom of a 9-inch springform pan with parchment paper; butter parchment paper and sides of pan.
  • Set a rack in the middle of the oven; preheat oven to 350°.
  • Combine all the filling ingredients in a bowl (glass or stainless); let stand while you prepare the batter.
  • In another bowl, combine the flour, baking powder, and salt; mix well and set aside.
  • In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy.
  • Beat in the eggs one at a time, beating until smooth after each addition.
  • Beat in vanilla; using a rubber spatula, fold in half the flour mixture.
  • Drain the apples in a colander set over a bowl; add the milk to any rum that drains into the bowl and stir the liquids into the batter, then fold in the remaining flour mixture.
  • Spread half the cake batter evenly in the prepared pan; scatter with the sliced apple mixture.
  • Scrape remaining batter onto the filling and smooth out.
  • Slide a foil-lined cookie sheet onto the rack below the middle one to catch any drips.
  • Bake for 55-65 minutes or until cake is risen, firm, and deep golden and the apples are cooked through and tender.
  • Let cake cool in pan for 15 minutes, then loosen the cake by running a sharp paring knife around the inside of the pan, scraping the knife against the pan, not the cake.
  • Remove the sides and slide the cake off the base to a rack to finish cooling.
  • When the cake has cooled completely, invert the cake onto a plate, remove the paper, and invert the cake onto the rack again so it is right side up.
  • Make the glaze: stir together the powdered sugar and rum in a small saucepan; mix well.
  • Place over medium heat until warm and fluid.
  • Drizzle half the glaze over the top of the cake in a series of parallel lines.
  • Rewarm the glaze if necessary and drizzle another series of lines on a diagonal to the first ones.
  • Wait until the glaze dries, then slide the cake onto a platter.
  • Serve with ice cream or whipped cream; this cake is best served on the day it is made.

Nutrition Facts : Calories 504.3, Fat 19.7, SaturatedFat 11.7, Cholesterol 125.6, Sodium 268.9, Carbohydrate 73.1, Fiber 2.1, Sugar 42.6, Protein 6.7

FRESH APPLE SPICE CAKE



Fresh Apple Spice Cake image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 9 to 12 servings

Number Of Ingredients 19

1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran's, heated

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
  • Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
  • Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

BAKED APPLES WITH RUM AND CINNAMON



Baked Apples with Rum and Cinnamon image

These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious.

Provided by Alex Guarnaschelli

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/2 cup dark brown sugar
1/2 cup dark rum
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
6 whole cloves
6 small to medium apples, preferably a sturdy variety like Rome or Granny Smith, washed and cored
6 cinnamon sticks
2 tablespoons butter, cut into small pieces
1 cup unsweetened apple cider
Rum raisin ice cream, optional

Steps:

  • For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
  • For the apples: Preheat the oven to 375 degrees F.
  • In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
  • Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover.

Nutrition Facts : Calories 215 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 95 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 0 grams, Sugar 31 grams

APPLE RUM CUSTARD CAKE



Apple Rum Custard Cake image

Make and share this Apple Rum Custard Cake recipe from Food.com.

Provided by Sackville

Categories     Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/4 cup dried currant
1/4 cup rum
1/2 cup fresh white breadcrumbs
2 tablespoons melted butter
6 medium tart cooking apples (about two pounds)
2 cups all-purpose flour
3/4 cup unsalted butter, softened
4 egg yolks
2 tablespoons sugar
2 tablespoons finely grated lemons, rind of
2 whole eggs
2 egg yolks
1/3 cup sugar
1 3/4 cups heavy cream
2 tablespoons sugar
2 tablespoons melted butter

Steps:

  • Place the currants in a small bowl and pour the rum over them.
  • Allow to soak for at least 20 minutes.
  • Peel, core and cut the apples into 1/4 inch thick slices.
  • At this point, pre-heat the oven to 350 F and start making the pastry.
  • Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
  • With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
  • Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
  • Now fill the pastry shell.
  • Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
  • Sprinkle the mixture over the dough in the pan and spread the apples over it.
  • Drain the currants and set the rum aside.
  • Scatter the currants over the apples.
  • Bake in the middle of the oven for 10 minutes.
  • During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
  • Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
  • Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
  • Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
  • Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
  • Remove the pan from the oven and let the tart cool completely before removing from the springform.
  • Slide onto a cake plate and serve.

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