Pecan-packed cake has a hefty rum punch

Recipe Finder

August 12, 1998|By ELLEN HAWKS | ELLEN HAWKS,SUN STAFF

A rum cake recipe using either walnuts or pecans was the request of Laverne Blake of Lutherville. Her response came from Beth Hunter of Timonium, who notes, "This may just be the rum pecan cake recipe Laverne Blake is seeking. It comes from 'Southern Heritage Company's Coming Cookbook.' "

Rum Pecan Cake

Serves 24

1 (15-ounce) package raisins, chopped

1 cup candied pineapple, finely chopped

1 (8-ounce) package candied cherries, finely chopped

8 cups chopped pecans

4 cups all-purpose flour

1 1/2 cups butter or margarine, softened

2 cups sugar

6 eggs

2 1/2 teaspoons baking powder

2 teaspoons ground nutmeg

1 cup rum

1 cup orange marmalade

1/2 cup molasses

Combine first 4 ingredients; dredge with 1 cup of flour, stirring to coat well. Set aside.

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine remaining 3 cups flour, baking powder and nutmeg. Add to creamed mixture alternately with rum, marmalade and molasses; mix well after each addition. Stir in the fruits and nuts.

Heavily grease one 10-inch tube pan; line sides and bottom of pan with greased, heavy brown paper. Spoon batter into pan and bake at 275 degrees for 3 1/2 to 4 hours, or until a tester comes out clean. Cool cake completely in pan. To store, wrap cake in cloth soaked in rum and then wrap with plastic or waxed paper and place in tightly covered tin.

Tester Laura Reiley's comments: "This is an absolutely huge recipe. The batter made enough to fill two tube pans. The recipe could easily be cut in half. It is a dense, rich cake in the fruitcake family - full of fruits and nuts with a hefty rum kick.

"Divided into two tube pans, it required only about 2] hours in the oven, so start checking around 2 hours. I don't advise chopping the fruits and nuts in the food processor; the results are too inconsistent. It's best to manually chop your way through it all."

Recipe request

* Virginia Brisbane Sekora of Greensburg, Pa., says she just had to write and ask for help in finding an Italian bread recipe "that I made for 40 years. But in the transition of getting married again I lost the recipe. It was made with unbleached flour and the dough was kneaded every 10 minutes for 1 hour. Then it was left to rise for about 35 minutes. I would very much appreciate your effort if you could find it."

* Lucy W. Merrill of Baltimore writes that last Christmas "I was looking for a cookie recipe I used to have for lemon-raisin sugar cookies. It was a pale drop cookie flattened with a glass dipped in sugar, and the dough contained lemon juice or extract, enough to make it very lemony, and of course raisins. Not finding the recipe, I improvised with disappointing results. I hope some of your readers can provide it for me."

* Jill Laguindanum of Slickville, Pa., is seeking a recipe for a bean soup that has "lots of spices and jalapeno peppers. It was in Soap Opera Digest magazine a few years ago."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 8/12/98

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