RUM CAKE

Using Panasonic INVERTER® Microwave


  
EQUIPMENT:
  •  Measuring Spoons
  •  Measuring Cup
  •  Electric Mixer
  •  high sided glass dish
  •  Microwave safe bowl
  •  Wax Paper
  •  Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
  •  Cake:
  •  1 package yellow cake mix (1 lb)
  •  4 eggs
  •  1/2 cup water
  •  1/2 cup oil
  •  1/2 cup dark rum
  •  1 cup finely chopped nuts
  •  Rum Glaze:
  •  1/4 cup butter, melted
  •  1/2 cup sugar
  •  1/3 cup dark rum
PROCEDURE:
  1.  Using an electric mixer, beat cake mix, eggs, water, oil and rum, in a large bowl, for 2 minutes with the paddle attachement (or the plastic blade of a food processor – Pulsing).
  2.  Heavily grease a 11" (3.5 L) high sided glass dish.
  3.  Press nuts on sides and bottom of dish.
  4.  Pour batter into dish, cover with wax paper and cook at P3 10 minutes.
  5.  Remove wax paper and cook at P6 6 - 8 minutes.
  6.  Let stand 10 minutes.
  7.  To Complete: Prepare rum glaze by heating butter and sugar at P7 1 minute.
  8.  Stir in rum.
  9.  Pierce cake all over with a long skewer.
  10.  Pour half the glaze over cake.
  11.  Invert cake onto serving plate and drizzle remaining glaze over cake until it is all absorbed.
  12.  Sprinkle with nuts. Store covered.
  13.  Makes: 1 cake


 
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RUM CAKE