Rum Cake with Rum Raisin Ice Cream and Island Fruit

Ingredients

  • 5 large eggs
  • ½ teaspoon salt
  • 1 ¾ cups sugar
  • 1 cup (packed) golden brown sugar
  • 1 teaspoon vanilla extract
  • 2 ½ teaspoons baking powder
  • 3 cups all purpose flour
  • + 11 more ingredients
    • Toasted chopped pecans
    • 4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)
    • Rum raisin ice cream
    • ¼ teaspoon ground nutmeg
    • ¾ teaspoon ground allspice
    • 2 tablespoons dark corn syrup
    • 3 tablespoons dark rum
    • ¼ cup (½ stick) unsalted butter, cut into ½-inch cubes
    • ½ cup heavy whipping cream
    • 1 cup water
    • 1 ¼ cups (2 ½ sticks) unsalted butter, room temperature

1. For cake: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup wa...

View full recipe at SpringPad

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