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home > recipes > cakes > babka rumowa
from Chicago, IL Rum Cake - Poland Set oven temperature to 325°F (165C) and preheat. Grease Bundt form - (some specialty stores will call it a Babka form) - Sprinkle ½ cup (120mL) chopped walnuts or pecans on bottom of greased form. In mixing bowl, mix together: 18oz. (500g) yellow cake mix 3 3/4oz. (110g) Instant yellow pudding (Jello brand or similar) 4 eggs ½ cup (120mL) cold water ½ cup, vegetable oil ½ cup Bacardi dark rum Pour mixture into form and place in oven. Bake for 1 hour. Allow to cool. When completely cool, invert form on serving plate and remove cake. Prick top of cake, all over. Slowly pour glaze mixture over top and sides. Allow cake to absorb glaze. Repeat until all of glaze mixture is used up. Prepare Glaze as follows: 3 oz (85g) sweet (unsalted) butter. ¼ cup (60mL) water ½ cup (120mL) Bacardi dark rum 1 cup (240mL) granulated sugar Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. This cake is very moist and will stay fresh for a couple of weeks, if stored in a cool place, wrapped in plastic foil, or in a plastic bag. Enjoy! May be served with whipped cream topping, if desired.

Babka Rumowa


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keyword: babka
keyword: rumowa
ethnicity: eastern european
recipes for cakes
recipes by dave
Email Address:
(posted November 12, 2003)

from Chicago, IL

Rum Cake - Poland

Set oven
temperature to 325°F (165C) and preheat.

Grease Bundt form - (some specialty stores will call it a Babka form) - Sprinkle ½ cup (120mL) chopped walnuts or pecans on bottom of greased form.

In mixing bowl, mix together:

18oz. (500g) yellow
cake mix
3 3/4oz. (110g) Instant yellow pudding (Jello brand or similar)
4
eggs
½ cup (120mL) cold water
½ cup, vegetable oil
½ cup Bacardi dark
rum
Pour mixture into form and place in oven.
Bake for 1 hour.
Allow to cool. When completely cool, invert form on serving plate and remove
cake.
Prick top of cake, all over. Slowly pour glaze mixture over top and sides. Allow cake to absorb glaze.
Repeat until all of
glaze mixture is used up.

Prepare
Glaze as follows:

3 oz (85g)
sweet (unsalted) butter.
¼ cup (60mL) water
½ cup (120mL) Bacardi dark
rum
1 cup (240mL)
granulated
sugar
Melt butter in saucepan, stir in water and sugar.
Boil for 5 minutes, stirring constantly.
Remove from heat and stir in
rum.
This
cake is very moist and will stay fresh for a couple of weeks, if stored in a cool place, wrapped in plastic foil, or in a plastic bag.

Enjoy! May be served with whipped
cream topping, if desired.



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