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This cake has no butter…Instead the fat source is the cream….It’s a dense cake which is very flavorful and perfect for breakfast or for that matter any time of the day…Do give it a try…So here is the recipe…

All you need is

For the cake

  • All purpose flour-2 and 14 cups
  • Baking powder-2 tsp
  • Salt-34 tsp
  • Cold heavy cream-1 and 12 cups
  • Eggs-3
  • Vanilla extract-1 tsp
  • Granulated sugar-2 and 14 cups

For the glaze

  • Confectioner’s sugar-1 cup
  • White rum-1and 12 tsp
  • Milk-1-2 tsp

Method of preparation

For the cake

Grease and flour a bundt pan
Pre heat the oven to 350 degrees
In a bowl, whisk all purpose flour, baking powder and salt
In another bowl, blend eggs and vanilla extract
In another large bowl, whisk heavy cream , until stiff peaks forms
Add eggs and mix until combined
Add sugar and whisk until combined
Add half of the flour and fold with a spatula until most of it is incorporated in the mixture
Add the remaining flout and fold til well combined
Pour the batter in the prepared pan
Bake for 55-60 minutes, until a tooth pick comes out clean and the cake is nicely browned on the surface
Let it cool in the pan for 5 minutes
Remove from the pan and cool on a wire rack

For the glaze

In a small bowl, combine confectioner’s sugar and rum
Add milk, very little at a time, until it is little flowy
Pour the glaze on top of the cake when it is completely cooled

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13 thoughts on “Whipped cream cake with rum glaze

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