Rum Cake #2
Submitted by coolsprings
Microwave rum cake with devil’s food cake mix, rum-soaked layers, apricot preserves filling, and a glossy boiled frosting made from corn syrup and egg whites.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
35 minA rum cake baked entirely in the microwave. Devil’s food cake mix gets split between two pans and cooked in minutes, then soaked with rum while still warm. The rum seeps into the chocolate cake, making it boozy and intensely moist.
The frosting is a classic boiled icing: egg whites beaten with sugar while boiling corn syrup gets poured in slowly. It sets up glossy, marshmallow-like, and perfectly white against the dark chocolate cake. It takes patience and steady beating, but the result is worth the arm workout.
Apricot preserves spread between the layers add a fruity, tart note that balances the sweetness of the frosting and the richness of the rum-soaked cake.
Kitchen Tips
- Have the egg whites at room temperature before beating. Cold whites take longer to reach stiff peaks and hold less volume.
- Pour the boiling corn syrup in a very thin, steady stream while beating constantly. Dumping it in all at once will cook the egg whites into scrambled bits.
- Soak both layers with rum while they’re still warm. Warm cake absorbs liquid better than cold.
- Let the frosting cool completely and reach full stiffness before spreading. If it’s still warm, it slides right off the cake.
Variations
- Use yellow cake mix instead of devil’s food for a lighter, more traditional rum cake.
- Swap apricot preserves for raspberry jam for a chocolate-raspberry combination.
- Add a tablespoon of instant espresso to the cake batter for a mocha-rum version.
Ingredients
Directions
Grease two 8-inch square, heat-resistant, non-metallic cake Pans. Line bottom with wax paper cut to fit bottom of cake Pans. Set aside.
Prepare cake mix according to package directions.
Pour ½ of the batter into each prepared pan.
Heat each layer, covered with wax paper, in Microwave Oven 6½ minutes.
Allow cake to cool 10 minutes before removing from pan.
Invert on cooling rack and remove wax paper from bottom of cake.
While cakes are cooling, prepare frosting. In a small mixing bowl, beat egg whites with salt until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Pour corn syrup into a 2-cup, heat-resistant, non-metallic measuring cup.
Heat corn syrup, uncovered, in Microwave Oven 2 minutes or until corn syrup comes to a boil.
Gradually pour boiling mixture over egg whites, beating constantly until frosting is cool and very stiff. Beat in vanilla.
Pour rum over the tops of both cake layers.
Spread apricot preserves over one of the cooled layers. Then spread some of the frosting on it.
Place second layer on top of first layer and spread entire cake with frosting.
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