Monday, October 6, 2014

Rum Squares with Bacon

Adapted from Epic Meal Time, these rum squares are topped with sugar and bacon to give a memorable look and flavor.

Yield: 16 servings


  • 1 1/2 cups egg whites (approximately 13 large egg whites)
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1 3/4 cups sugar
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 6 slices thick cut bacon
  • 1 quart cooking oil
  • 1 1/2 quarts rum
  • 1/2 cup powdered sugar


  1. Place the egg whites into a metal bowl.  Whip on high speed with a hand mixer until stiff peaks form.  Add the vanilla when there are soft peaks.
  2. In a separate bowl, combine the flour, sugar, salt, and baking powder.  Fold into the egg whites.
  3. Spread the batter into a 9" square pan with a piece of parchment paper on the bottom.  Bake at 325°F for 40 minutes.  Cool completely on a wire rack.
  4. Cut the bacon into bits.  Cook in a cast iron pan.  Set the bacon aside and keep the grease in the pan.  Add the cooking oil and warm.
  5. Cut the cake into 16 pieces.  Dip each in the rum and then try on all 6 sides in the cast iron pan.  Once all sides are browned, remove to a wire rack to cool.
  6. Dust powdered sugar over each cake piece.  Top with bacon and serve.

Adapted from Epic Meal Time.

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