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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Butter a 10 inch Bundt or tube pan. | 2. Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved. | 3. In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended. | 4. Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size). | 5. Preheat oven to 400 degrees F. | 6. Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden. | 7. Invert cake on a wire rack and let cool 10 minutes. Set the pan aside. | 8. For the syrup: | 9. Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup. | 10. Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake. | 11. Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1/4	ounce		6.3042	0.0	1.4025	0.0354
water	1/4	cup		0.0	0.0	0.0	0.0
egg	6			429.0	2.16	37.68	28.53
lemon zest	1	tablespoon	grated	6.3042	0.0	1.4025	0.0354
purpose flour	2 2/3	cups		6.3042	0.0	1.4025	0.0354
sugar	3	tablespoons		1611.96	403.19199999999995	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
butter	12	tablespoons	unsalted softened	1221.768	0.1022	1.4484	138.2114
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
dark rum	1/2	cup		6.3042	0.0	1.4025	0.0354
cream			whipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.