Rum Kuchen

by Ann on November 6, 2009

Rum Kuchen

Rum Kuchen

Alright, here’s another attempt at something that could’ve been amazing but fell short.  It’s a re-make of a recipe my aunt used to make and I wanted to make it a little healthier.  With my version, I removed the trans-fats, added some spelt flour, and also used some sucanat in place of regular sugar.  With these minor changes- the cake’s flavor was amazing, but the texture was a little dry – if you want to make it, reduce the spelt or add some moisture by about 1/2 cup.  I am planning on making this again with more liquids, something in between what this cake is and what my Marzipan Cake was like.   Or maybe just a little rum on the Marzipan cake would be delicious too!   Rum Kuchen would be a perfect addition to any Christmas meal!

Also, a while back, I received some palm oil shortening from Tropical Traditions.  I was soooo excited to use it since in my life I’ve come across so many recipes that call for shortening – I’ve always changed the recipe and just replaced it with butter or coconut oil.  But it took me awhile, because on numerous occasions I’ve come up with somthing fun to make with this shortening and then I change my mind and use coconut oil instead!  I think it’s important to find an alternative to regular shortening to cut out those nasty hydrogenated fats!  By now, I think everyone knows how horrible they are for you- but if not, please click on this brochure which tells you how it’s made – you’ll never want to eat trans fats ever again!  It’s nice to have some non-hydrogenated shortening in the house though – in case I run out of my coconut oil, I’ll always have a back-up plan! 

Ingredients:

  • 1 cup organic white flour
  • 1 cup spelt flour
  • 1 stick butter
  • 1/2 cup palm oil shortening (I used Tropical Traditions)
  • 1 cup organic sugar
  • 2/3 cup sucanat
  • 5 eggs
  • 2 tbsp rum
  • 1 tsp vanilla
  • Glaze
  • 1/4 stick butter
  • 1/2 cup sugar (I used sucanat)
  • 1 shot rum

Method:

  • Pre-heat oven to 325
  • Cream butter and sugars
  • Add one egg at a time, then rum and vanilla
  • Slowly mix in flours
  • Pour in greased angel food cake pan and bake about an hour or until toothpick inserted in center comes out clean
  • Remove from pan
  • Allow to cool slightly, poke little holes on the top, pour melted butter, rum and sugar on top – the glaze is awesome!

The original recipe is: 1 stick butter, 1/2 cup shortening, 1 2/3 cup sugar, 2 cups flour, 5 eggs, 1tsp rum, 1/2 tsp vanilla, same glaze.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

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