Cuneos Rum Cake by Ray Kennedy's via


Makes one, tall, 10-inch tube cake

For cake:

4 cups cake flour
1 tsp salt
2 tsps baking powder
4 cups sugar
1 cup shortening
¾ cup butter
6 eggs
½ tsp each lemon and orange extract
1 tsp vanilla extract
1 cup milk

For butter-rum syrup:

1 cup sugar
½ tsp salt
½ cup water
1 oz corn syrup
2 Tbsp butter
2 tsp rum extract


Note: Be sure to bake this for a full 1 1/2 hours at 325. The cake forms a crust as you bake so touching the top won't indicate doneness: Poke a toothpick in the center to test for doneness.

  1. Generously grease 10-inch angel-food tube pan. Trace and cut out a paper liner for the bottom round of the tube cake pan. Place in the bottom round and grease again over the paper.
  2. . Sift together cake flour, baking powder and salt. Set aside.
  3. In bowl of a standing mixer, beat sugar and butter and shortening together. Slowly (one or two at a time) add eggs in, beating between additions. Beat for three minutes. When batter is fluffy, add extracts.
  4. Mix in dry ingredients in two batches, alternating with the milk.
  5. Pour batter into the prepared tube pan and bake at 325 for 1 and ½ hours. Test for doneness by poking a toothpick into the center of the cake.
  6. Remove cake from oven and let rest for 15 minutes.
  7. While cake is resting, make butter-rum syrup. Stirring constantly, mix sugar, water, butter and salt in small saucepan and heat until syrup begins to thicken and bubble. Remove from heat. Let cool slightly. Mix in rum extract.
  8. Using a sharp knife, loosen cake from sides of the pan. Invert pan onto a foil-covered plate and remove pan center, using a sharp knife as needed to separate pan center from what is now the top of the cake. Remove paper from top of cake. Brush or pour syrup all over cake. Remove cake to a clean platter and serve. Cake keeps well wrapped in foil.

Other Info (pictures, nutrition, etc)

Ray Kennedy's Rum Cake: A Slice of Austin, Texas History

November 20, 2011--When reader T.J. Campbell wrote in search of the recipe for a famous rum cake that used to be the signature at Cuneo's Bakery in Austin, Texas, we didn't have much hope of finding it. Cuneo's closed 50 years ago, and attempts to find the former owners didn't yield positive results. But, a string of phone calls to food-history buffs in Austin, led to Addie Broyles, a food writer at the Austin American-Statesman newspaper, who unearthed a link to an article in the paper mentioning Ray Kennedy, former production manager at Cuneo's.

Chats with Kennedy's son James and daughter Rita yielded more information about Ray, Cuneo's and the famous rum cake. Turns out Ray, who learned the baking trade from the Fleischman School of Baking in the 1930's created and perfected the rum cake recipe and brought it with him to Cuneo's where he baked for 11 years before leaving to open his own bakery in Cisco, Texas. “But,” recalls Rita, “Mr. Cuneo asked him to please come back, so he did.”

Decades later (1977), Ray shared a bulk-version of his recipe with Austin readers. Among other ingredients, the recipe called for 6 pounds of sugar, 2 pounds of water and more than three pounds of shortening. Introductory copy with the recipe included Ray's memory that, “They used to line up outside the bakery to buy those rum cakes, they were so good.” Ray's secret to the buttery-sweet flavor? Submerging the whole cake in a butter-rum syrup while the cake is still warm. “Give 'em a bath in it!” said Ray. Here then, is the scaled-down-for-the-home-cook recipe. --Monica Kass Rogers
Topic revision: r3 - 2017/11/18, RickMach
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