PAINKILLER CAKE
I love rum cakes this is another version of a rum cake to die for, I came across this recipe on line a while back made some changes to it because I like certain kinds of ingredients for more moisture and flavor....It is so moist that it melts in your mouth...Just a little something to add to a Holiday Party...I haven't got a pic,...
Provided by JoSele Swopes
Categories Cakes
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Grease cake pan lightly Pour the cup of pineapple juice to a saucepan. Strain the juice from the can of crushed pineapple, adding the juice to the pan. Reduce the liquid over medium-high heat until you have 1/2 cup of liquid in the pan. This brings out the pineapple flavor.
- 2. Blend all of the cake ingredients and pour into a greased cake pan. Pour the batter about 1 inch thick in the pan, so the the cake will be about 2 inches thick. You do not want to make this cake very thick because you want the cake to be able to absorb the topping.
- 3. Bake at 350° for 35 to 40 minutes. Cake is done when it is browned on top. When the cake starts to brown, check for doneness with a toothpick.
- 4. When cake is done, remove from oven and let cool(about 2 hours). Loosen cake from pan, but leave in pan.
- 5. Make the cake topping by whipping rum, Gran Marnier, and coconut cream together until creamy.
- 6. Lightly poke top of cake with a toothpick.
- 7. Drizzle topping slowly over top of cake in pan. Don't let it run over the sides. The cake will soak up the topping. Continue drizzling until all of the topping is used. You want the cake to be soaked.
- 8. Grate a light amount of orange zest over top of cake. Grate a very light amount of fresh nutmeg over the top.
- 9. Serve from pan. The cake is best after it soaks for 4+ hours in the pan.
- 10. Try serving it with Rum Sauce poured over the top!
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Celeste Castaneda
[email protected]This cake was a bit too sweet for me, but my friends loved it. I think I'll try making it again with less sugar next time.
Liah Phillips
[email protected]I made a few modifications to the recipe, but the overall result was still amazing! I used dark chocolate instead of semi-sweet chocolate and I added a little bit of cinnamon to the batter. The cake turned out rich and flavorful.
Sunil Mukhiya
[email protected]This cake is perfect for a party or a potluck. It's easy to make and it always gets rave reviews.
life w zniyah
[email protected]I was a little hesitant to try this recipe because I'm not a huge fan of coconut, but I'm so glad I did! The coconut flavor was subtle and it complimented the chocolate and rum perfectly.
Amir hamza Boos
[email protected]I'll definitely be making this cake again.
Megan Thompson
[email protected]I would definitely recommend this recipe to anyone looking for a fun and easy dessert.
Gideon Benson
[email protected]This cake is so delicious and easy to make. I love the flavor of the coconut and rum.
Rizoo Rizla
[email protected]I've made this cake several times and it always turns out amazing! It's a great recipe for a special occasion or just a weekend treat.
Julian Cazares
[email protected]This cake is a must-try for any chocolate lover! The combination of chocolate, coconut, and rum is divine. The cake was easy to make and it turned out perfect.
Moumita Rahman
[email protected]I'm not a huge fan of coconut, but I decided to give this cake a try and I'm so glad I did! The coconut flavor was subtle and it complemented the chocolate and rum perfectly. The cake was also very moist and flavorful.
Mpolokeng Makhele
[email protected]I made this cake for my birthday party and it was a huge hit! Everyone loved it and I received so many compliments. The cake was easy to make and it turned out beautiful. I will definitely be making this cake again.
Prince Jackson
[email protected]This cake was an absolute delight! The flavors of chocolate, coconut, and rum were perfectly balanced, and the cake was incredibly moist and fluffy. I also loved the crunch of the toasted coconut on top. I would definitely recommend this recipe to an