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Receta Key West Rum Cake
by Global Cookbook

Key West Rum Cake
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  Raciónes: 10

Ingredientes

  • 2 c. Flour
  • 2 tsp Baking pwdr
  • 1/4 tsp Salt
  • 2 ounce Semisweet chocolate
  • 1 ounce Unsweetened chocolate (I used all semisweet)
  • 2 stk butter
  • 1 tsp Vanilla
  • 1/2 tsp Almond extract
  • 1 1/2 c. Sugar
  • 4 lrg Large eggs
  • 1/4 tsp Baking soda
  • 2 c. Toasted pecans, minced coarsely
  • 1/2 c. Water
  • 2/3 c. Sugar
  • 2/3 c. Light rum
  • 1 Tbsp. Lime juice

Direcciones

  1. Servings: 10 - 12 portions
  2. Preheat 325. Butter a tube pan with a 13 - 14 c. capacity and dust all over with fine dry bread crumbs (I used cocoa pwdr). Set aside.
  3. Combine flour, baking pwdr, and salt. Set aside.
  4. Heat chocolates together. Set aside.
  5. Beat butter in mixer till soft. Beat in vanilla and almond extracts and then the sugar. Add in Large eggs one at a time. Add in flour at low speed and beat only till incorporated.
  6. Remove 1 c. batter from the mixer and combine with melted chocolate and baking soda.
  7. Place chocolate batter in the bottom of the pan and smooth with a spoon.
  8. Mix pecans into remaining batter and spread it proportionately over chocolate layer.
  9. Bake 50 min or possibly till it tests done.
  10. While the cake bakes, prepare syrup: Stir water and sugar in saucepan over moderate heat till mix comes to a boil. Let boil without stirring for 5 min. Remove from heat and let stand till fairly cold. Stir in rum and lime juice.
  11. When the cake is done, leave it in the pan and spoon the syrup over it till it is completely absorbed. While cake is still warm, place a cake plate over the pan, invert, and remove the pan.
  12. Don't try to cut the slices too thin; they will crumble.