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Butter rum walnut sponge cake

Butter rum walnut sponge cake


Butter rum walnut sponge cake


2 sticks soft salted butter
½ cup rapeseed oil
3 cups white sugar
6 eggs large eggs
3 ½ cups sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon butter extract
1 tablespoon rum extract
1 cup half and half

(For best results, all ingredients should be at room temperature)
Mix sugar, butter and oil with a mixer, scraping the bowl several times, until combined, about 15 to 20 minutes Sugar has dissolved and the mixture is light and fluffy.

Add the eggs one at a time, making sure they are well mixed. Add the rum and butter extract. Gradually add flour, baking powder and salt (I start with a cup and a half of flour, mix well, then another cup, mix well and then the last cup). Gradually add half, about ¼ cup at a time, mixing well and scraping the bowl about halfway down.

Pour into a drip pan or Bundt pan.Place in a cold oven, set the temperature to 300 degrees and set the timer for 1 hour and 30 minutes. Depending on the oven type, it may take 1 hour 45 or a little longer. So check by sticking a toothpick in it (I use skewer straws because they are longer). When you take them out they are clean, remove them from the oven and let them cool on a rack. for about 20 minutes.
Carefully remove from the mold and let cool for another 30 minutes.


2-3 cups powdered sugar
Bacardi white rum
Sift the sugar or loosen it in a bowl with a whisk. Gradually add the rum until you have a very thick glaze (sorry, I don’t measure, but I start with about 2 cups of sugar).Using a tablespoon, carefully frost from the outer edge toward the center; If the glaze drains too quickly, add more powdered sugar to thicken it. Light or heavy, the choice is yours.

Get creative, place pecan halves before frosting, or pecan pieces after frosting, or if you’re from the South, both.
Note: Salted butter will keep on the countertop for several days, so you’re always ready to bake. If you forget to remove the eggs, put them in a bowl and run warm water to remove the cold.Swann Down Cake Flour is my top choice for baking flour. Half and half can be heated in the microwave to drive away the cold.

Use this receipt and change the extract in your favor and bake a wonderful cake with lemon, vanilla, orange or any other flavor you like the most. The glaze for these cakes uses water or milk and the same extract you used to flavor the cake, 1 tsp.

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