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Saffron Cake with Rum Glaze
#0338

Spice Islands®

Saffron Cake with Rum Glaze

Difficulty

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

Approximately 6 servings, depending upon pan size

Ingredients

Rum Glaze

1/4 cup sugar

1/2 cup water

2 tablespoons rum

Cake

1-3/4 cups flour

2 teaspoons baking powder

3/4 cup butter

2 eggs

1-1/2 cups sugar

2/3 cups milk

1 pinch Spice Islands® Saffron

Instructions

Preheat oven to 400°F.

Glaze:
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.

Cakes:
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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