Aunt Esthers Favorite Cake Food

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AUNT ESTHER'S SECRET RUM CAKE RECIPE



Aunt Esther's Secret Rum Cake Recipe image

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.

Provided by VivaLaVaites

Categories     Dessert

Time 3h

Yield 1 slice, 14 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
3 cups sugar
6 large eggs, separated
3 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon vanilla extract
2 teaspoons rum extract

Steps:

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

Nutrition Facts : Calories 445.8, Fat 18.8, SaturatedFat 11, Cholesterol 123.5, Sodium 110.9, Carbohydrate 64.1, Fiber 0.7, Sugar 43.6, Protein 6

AUNT ESTHER'S FAVORITE CAKE



Aunt Esther's Favorite Cake image

I have been making this cake since the dinosaur days. I like it because it is easy, delicious and mixes in the pan used to bake. I clipped this recipe from the SNPJ newspaper around 1975.

Provided by Helene Lopes

Categories     Other Snacks

Time 55m

Number Of Ingredients 12

1 1/2 c flour
1/3 c cocoa powder
1 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp vinegar
5 Tbsp melted shortening (oil, ok)
1 c warm water
cool whip frosting
caramel sauce
or 10x sugar and a paper doily

Steps:

  • 1. Use one pan (8X8) ungreased, the pan in which you are going to bake the cake .
  • 2. Sift into pan the flour, cocoa, sugar, salt and baking soda.
  • 3. Add the vinegar, vanilla and melted shortening.
  • 4. Pour warm water over all.
  • 5. Beat well, using a fork to clean the corners of the pan.
  • 6. Bake at 350 degrees for 45 minutes until cake springs back or toothpick is clean.
  • 7. Let cake cool and then frost or use the 10x and the doily.

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