Ingredients
- For cake:
- 4 cups cake flour
- 2 tsp. baking powder
- 1 tsp. salt
- 4 cups sugar
- 3/4 cup butter, room temperature
- 1 cup shortening
- 6 eggs
- 1/2 tsp. lemon extract
- 1/2 tsp. orange extract
- 1 tsp. vanilla extract
- 1 cup milk
- For butter-rum syrup:
- 1 cup sugar
- 1/2 tsp. salt
- 1/2 cup water
- 2 Tbsp. corn syrup
- 2 Tbsp. butter
- 2 tsp. rum extract
Directions
-
Preheat oven to 325 degrees. Generously grease 10-inch angel-food tube pan. Trace and cut out a paper liner for the bottom round of the tube cake pan. Place in the bottom round and grease again over the paper.
-
Sift together cake flour, baking powder and salt. Set aside.
-
In bowl of a standing mixer, beat sugar and butter and shortening together. Slowly (one or two at a time) add eggs in, beating between additions. Beat for three minutes. When batter is fluffy, add extracts. Mix in dry ingredients in two batches, alternating with the milk.
-
Pour batter into the prepared tube pan and bake for 1 1/2 hours. Test for doneness by poking a toothpick into the center of the cake. When the toothpick comes out clean and crumb-free, the cake is done. (Be sure to bake this for a full 1 1/2 hours at 325 degrees. The cake forms a crust as you bake so touching the top won’t indicate doneness.) Remove cake from oven and let rest for 15 minutes.
-
While cake is resting, make butter-rum syrup. Stirring constantly, mix sugar, salt, water,corn syrup and butter in small saucepan and heat until syrup begins to thicken and bubble. Remove from heat. Let cool slightly. Mix in rum extract.
-
Using a sharp knife, loosen cake from sides of the pan. Invert pan onto a foil-covered plate and remove pan center, using a sharp knife as needed to separate pan center from what is now the top of the cake. Remove paper from top of cake. Brush or pour syrup all over cake. Remove cake to a clean platter and serve. Cake keeps well wrapped in foil.