(for two 9-cup Nordic Ware Wreath pans, or one large pan)
I’ve made this cake many times, always for Christmas celebrations, always using a Nordic Ware Wreath Pan (for which the recipe was designed), and always doubled because it proved so popular. It’s modified from the Original (provided by Nordic Ware, see their original proportions for a single cake below) I use xtra large or jumbo eggs, so the number of eggs is only 5, but I also reduced the flour and soda proportions a bit as compared to the original.
This makes a shallow cake, one that would be dry except for being soaked with Rum Syrup. Notice this recipe calls for 50% more syrup, which I believe is necessary.
You’ll need ingredients for Creaming, Dry, and Wet ingredients…
Creaming, whip butter at room temp, and cream in the sugar:
- 2.25 c butter
- 2.25 c sugar
Sift together, then add the following Dry ingredients:
- 4.5 c flour
- 1 T baking powder
- 0.5 t soda
- 0.25 t salt
Mix together, then Add the following Wet ingredients:
- 5 xtra large eggs
- 1 T vanilla
- 1.5 c cream
- 1 c rum
Prep the pans, fill, and bake at 350 for about 40 minutes
Prepare Rum Syrup while cake is in oven, boil together until a light syrup. Soak this syrup into the cake while still in the pan. Note: Reduce the sugar and rum before adding the butter; otherwise the butter will cause the syrup to boil up constantly.
- 1.5 c butter
- 2.25 c sugar
- 1.5 c rum
Once removed from the oven, pierce the cake (while still in the mold) and soak in as much rum syrup as it will take. Invert the cake to a serving platter and pour over any remaining syrup. The cake holds well and is well-received.
For a single cake, here are the original Nordic Ware proportions:
Creaming ingredients:
- 1 cup butter – room temperature
- 1 1/2 cups sugar
Dry:
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Wet:
- 1/2 cup dark rum
- 1 1/2 teaspoons vanilla
- 3/4 cup whipping cream
- 3 eggs
Link for this page: https://botanyincontext.com/rum-wreath-cake/