Serves: 8
Total Calories: 519
1 Grease a 10-inch tube pan.
2 Sprinkle the yeast over the warm milk. Let stand until creamy, about 1 minute, then stir until dissolved.
3 In a large mixing bowl, with an electric mixer on medium speed, beat the eggs until foamy, about 1 minute. Beat in the flour, sugar, and salt. Add the yeast and butter and beat until well blended, about 2 minutes
4 Scrape the dough into the prepared pan. Cover with plastic wrap and let stand in a warm place 1 hour or until the dough has doubled in volume.
5 Place a rack in the center of the oven. Preheat the oven to 400°F. Bake the cake 30 minutes or until it is golden and a toothpick inserted in the center comes out clean.
6 Invert the cake onto a cooling rack. Remove the pan and let cool for 10 minutes.
7 To make the syrup, combine the sugar, water, and lemon zest in a medium saucepan. Bring the mixture to a boil and stir until the sugar is dissolved, about 2 minutes. Remove the lemon zest. Stir in the rum. Set aside 1/4 cup of the syrup.
8 Return the cake to the pan. With a fork, poke holes all over the surface. Slowly spoon the syrup over the cake while both are still hot. Let cool completely in the pan.
9 Just before serving, invert the cake onto a serving plate Drizzle with the remaining syrup. Serve immediately. Store covered with an overturned bowl at room temperature up to 2 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rum Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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