Sunday, May 15, 2016


My Story:  This cake reminds me of my Italian Grandmother.  She would always bake cakes from scratch.  Every time there was a special occassion she would call us to ask us what kind of cake we wanted, and then she would bake it, no matter what we asked for.  One of her specialties was an Italian rum cake.  The cake layers would be brushed with rum and then frosted.  I decided to put an orange twist to my rum cake and also make an orange glaze to serve with it.  I am sure Grandma would just love my addition of the cheddar also.  

1 stick butter, softened
1 1/2 cups sugar
4 large eggs
2 cups sour cream
1 cup canola oil
1 1/4 cups orange juice
4 TBS vanilla
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
4 cups flour ( I use gluten free)
1 cup grated extra sharp cheddar cheese ( I use a good brand)
6-8 drops orange food coloring (or to liking)
1/2 cup rum

2 pkgs (8 oz each) cream cheese
1 stick butter, softened
2 TBS vanilla
6 cups powdered sugar (or to liking)

1 cup orange juice
2 TBS butter
3 TBS brown sugar
1/4 tsp ground cloves
1 TBS vanilla
1/8 tsp salt
3 TBS rum

1.  Preheat oven to 350 degrees.  Grease and flour four round cake pans.
2.  In large bowl whisk together butter and sugar until blended.  Add remaining wet ingredients, whisk.  In separate bowl add salt, baking powder, soda and flour.  Mix.  Add to wet ingredients and mix well.  Fold in cheddar cheese.  Add food coloring and mix well.
3.  Bake for approx 20 mins.  Remove and let cool.  Remove from pans and brush rum onto top of each cake.
4.  To make frosting:  combine all ingredients in food processor.  Blend well.
5.  To make glaze:  In small saucepan add orange juice.  Bring to boil.  Reduce heat and simmer for additional 5-7 mins to reduce liquid.  Add butter, brown sugar, cloves, vanilla, salt and rum.  Simmer for additional 5-7 mins.
6.  Layer cake with frosting in between each layer.  Spread remaining frosting around outside and top of cake.  Garnish with orange slices, orange zest and mint leaves.

Serves 12

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