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Rum Cake De Tía Ofelita
Rum Cake De Tía Ofelita

Rum Cake De Tía Ofelita

2 Hr(s)
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1 serving
Original recipe yields 1 serving
4 eggs
2 sticks unsalted butter, softened
1/3 cup evaporated milk
Pinch of salt
1 box yellow cake with pudding in the mix
1/3 cup white rum
1 tsp Fiori di Sicilia
Syrup:
1/2 cup water
1/2 cup sugar
Rind of 1 very green lime
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Let's Make It
1
Mix eggs, soft unsalted butter and milk at medium speed. Add salt and cake mix, beating until well mixed about 2 minutes. Add rum and Fiodi di Sicilia last.
2
Pour into well-greased Springform pan and bake in a 350 degrees F oven for 45 - 60 minutes or until done. Insert a toothpick in the center to check.
3
When cake is cool and still in the pan, spoon warm syrup over cake and let it set in the refrigerator for one hour.
4
Remove from the fridge and let it come to room temperature. Remove from springform pan.
5
Variations:
6
Cover with creme anglaise or powdered sugar if desired.
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