This is a memorable holiday cake in our family. If you're not big on rum, skip the alcohol, using other flavorings. Serves 12.

Ingredients:

• 8 eggs total (divided)
• 5  c. sugar, divided (two 1/2 c. + 4 c. sugar)
  
• 2 tsp. vanilla
• 2/3  c. butter
• 2 c. flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 4 c. water
• 1 c. rum (or sub 2 tsp. extract,  plus scant 1 c. water)
  

Beat until fluffy: > 8 egg yolks > 1/2 c. sugar > 2 tsp. vanilla 

Microwave 40 seconds (until melted): > 2/3 c. butter  

Set aside mixture of: > 2 c. flour > 1/2 tsp. salt > 2 tsp. baking powder 

Whip until almost stiff: > 8 egg whites 

Add slowly to beaten egg whites, while whipping: > 1/2 c. sugar 

Fold the above ingredients together, incorporating the flour into the whipped egg yolk mix alternately with the melted butter, folding the egg whites in last of all. Bake in a buttered bundt pan at 375 degrees for 30 minutes.

Begin syrup right away, stirring occasionally, boiling the following in a saucepan until it reaches 235 degrees on a candy thermometer: > 4 c. sugar > 4 c. water  

When syrup is to temperature, remove and add: > 1 c. rum (or substitute 2 tsp. almond, lemon, or orange extract, plus scant 1 c. water) 

Leaving cake in pan, pour hot syrup over cake immediately. Let cake soak 2 hours, then turn out onto plate. Enjoy!

Favorite Quotes