Wednesday, March 28, 2012

Cranberry Rum Coffee Cake

A restaraunt near where I work closed.  Among various food items, I was given a large bottle of expensive rum.   Not being a drinker, I had to find some way to use it.  This was delicious!


1 cup Craisins (sweetened, dried cranberries)
1/2 cup butter
1 cup water
1 1/2 cups all purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 egg
1/4 cup cold water
1/4 cup rum
3/4 cup chopped nuts
confectioners sugar

What to Do
1. Preheat oven to 350°F.
2. Butter and flour an 8 inch square baking pan, tapping out any excess flour.
3. In a medium saucepan, combine Craisins, butter and 1 cup water. Bring to a boil; reduce heat to low and simmer for 5 minutes. Remove from burner and allow to cool to room temperature. Stir in 1/4 cup rum and 1/4 cup water. 
4. In a medium bowl, whisk together dry ingredients (flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg) until evenly mixed. Set aside.
5. In the bowl of an electric mixer, break the egg and beat until light; stir in the cooled Craisin/rum mixture.
6.  Gradually stir in the dry ingredients mixing only until the flour is thoroughly dampened. Mixture does not need to be smooth, and may still have some lumps.
7.  Gently fold in chopped nuts. Macadamia, walnuts, pecans and almonds or any combination may be used.
8.  Bake coffeecake for 35-40 minutes or until cake tests done (a toothpick inserted in center comes out nearly clean; cake will begin to pull away from sides of pan slightly).
9. Remove from oven. Brush top with melted butter and dust lightly with confectioners sugar while still warm. Cool on wire rack for 5-10 minutes.  Run a blunt knife along side of pan and remove cake from pan.

Tip: For extra flavor, toss nuts with melted butter and sprinkle lightly with confectioners sugar and a pinch of cinnamon, if desired before adding to batter.

No comments:

Post a Comment