Rum Cake with Rum Raisin Ice Cream and Island Fruit
Rum Cake with Rum Raisin Ice Cream and Island Fruit is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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 water and vanilla extract in measuring cup.
Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions.
Transfer batter to prepared springform pan.
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Cool completely in pan on rack. (Can be made 1 day ahead.
Store airtight at room temperature.).
Combine first 7 ingredients in heavy medium saucepan.
Stir over medium heat until sugar dissolves, about 3 minutes.
Increase heat to medium-high.
Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes.
Cool slightly. (Can be prepared 1 day ahead.
Let stand at room temperature.
Rewarm slightly before continuing.).
Remove sides from cake pan.
Place 1 wedge on each plate.
Place scoop of ice cream alongside.
Spoon chopped tropical fruit alongside.
Drizzle cake with sauce.
Sprinkle with chopped pecans and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.