Recipe for cooking carrot cake with rum sauce

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Carrot Cake with Rum Sauce

1 (8 3/4 ounce) can crushed pineapple in syrup
3 c. all-purpose flour
2 c. sugar
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 lrg. eggs
1 1/2 c. vegetable oil
2 tsp. vanilla extract or flavoring
2 c. coarsely shredded carrots, loosely packed
1 1/2 c. broken pecans

Grease a 10 x 4-in. angel cake pan.

Drain pineapple and reserve syrup.

In lrg. bowl of an electric mixer, stir together flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla extract or flavoring into it. Beat at med. speed until blended. With a spoon, stir in reserved pineapple, carrots and pecans. Pour into the greased pan. Bake in a preheated 325 degree F oven until a cake tester inserted in the center comes out clean, about 1 1/2 hours.

Place pan on a wire rack to cool for 10 mins.. Loosen edges; turn out on rack; cool completely. Serve warm or cold with Rum Sauce.

Rum Sauce
1 c. packed dark brown sugar
1/2 c. dark corn syrup
1/2 c. light cream
1/4 c. butter
1/4 c. light rum
1 tsp. vanilla extract or flavoring

In a 2-qt. saucepan over low heat, mix together the sugar, corn syrup, cream and butter, stirring constantly until mixture boils.

Cool to warm, stirring occasionally. Stir in rum and vanilla extract or flavoring.

Serve warm with Carrot Cake. Sauce may be made ahead, stored in the refrigerator and reheated gently.