"Rum"drop Loaf Cake
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 164.1
- Total Fat: 5.4 g
- Cholesterol: 22.1 mg
- Sodium: 35.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 0.9 g
- Protein: 1.9 g
View full nutritional breakdown of "Rum"drop Loaf Cake calories by ingredient
Introduction
Rum soaked gumdrops, raisins and dried cranberries stud these moist loaf cakes with a delicate background of coconut flavour. Rum soaked gumdrops, raisins and dried cranberries stud these moist loaf cakes with a delicate background of coconut flavour.Number of Servings: 28
Ingredients
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1 ½ cups gumdrops (no black ones), chopped
½ cup dried cranberries
¼ cup raisins
½ cup spiced rum
1 tbsp vanilla extract
1⁄2 cup butter, softened
¾ cup sugar
½ tsp nutmeg
2 eggs
1 1⁄4 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1 cup canned coconut milk
Tips
The longer the mixture soaks, the better!
Directions
Combine the gumdrops, cranberries, raisins, rum and vanilla in a bowl, set aside for 30 minutes.
Preheat oven to 350F and grease two 8x4” loaf pans.
In a mixing bowl, cream together butter, sugar and nutmeg.
Add eggs, one at a time, beating well.
Add the all purpose flour, then all the coconut milk, mixing well.
Add remaining flour, baking powder and salt, mixing just to moisten.
Fold in the rum mixture (including liquid).
Bake for one hour, until a toothpick inserted near the center comes out clean.
Cool for 20 minutes in pan before removing to a wire rack.
Serving Size: Makes 2 8x4” loaf pans, 28 slices
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 350F and grease two 8x4” loaf pans.
In a mixing bowl, cream together butter, sugar and nutmeg.
Add eggs, one at a time, beating well.
Add the all purpose flour, then all the coconut milk, mixing well.
Add remaining flour, baking powder and salt, mixing just to moisten.
Fold in the rum mixture (including liquid).
Bake for one hour, until a toothpick inserted near the center comes out clean.
Cool for 20 minutes in pan before removing to a wire rack.
Serving Size: Makes 2 8x4” loaf pans, 28 slices
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.