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Saffron Cake with Rum Glaze

Spice Islands®

Saffron Cake with Rum Glaze


  • Prep Time: 15 minutes
  • Total Time: 43 minutes

Approximately 6 servings, depending upon pan size



Preheat oven to 400°F.

Heat sugar and water over medium heat until sugar is dissolved and bring to a boil for 1 minute; cool. Stir in rum. Set aside.

Grease and flour individual mini-tube pans.

Stir together flour and baking powder; set aside.

Melt butter over medium heat and cool.

Beat eggs and sugar with an electric mixer on high until light colored and thick, about 2 to 3 minutes. Add lightly crushed saffron, melted butter and milk. Stir in flour and baking powder.

Pour batter into prepared pan, filling two-thirds full. Bake 22 to 28 minutes. Cool 5 minutes before inverting cakes to a cooling rack placed on waxed paper. Spoon rum glaze evenly over warm cakes.

Serve with fresh berries and whipped cream.

Recipe Note:  Individual mini-decorative mold pans may vary in size.

Recipe Tip: This cake can also be baked in a greased, 10-inch springform pan.  Increase baking time up to 45 minutes.

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