Almond Rum Cake |
"This is a simple butter cake with almonds on bottom and darkish rum sprinkled over the baked cake."
Ingredients :
- three eggs
- half teaspoon cream of tartar
- 2/3 cup butter, softened
- 1 half cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- three/4 cup milk
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- three/four teaspoon baking soda
- half of cup finely chopped blanched almonds
- 2 teaspoons dark rum
Instructions :
Prep : 30M | Cook : 14M | Ready in : 2H |
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- Preheat oven to three hundred degrees F (a hundred and fifty ranges C). Grease one 10 inch tube pan and sprinkle the almonds lightly over the bottom.
- Separate the eggs. In a bowl, beat the egg whites with the cream of tartar till stiff. Set apart.
- In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.
- In every other bowl, stir collectively the flour, baking powder, and baking soda. Beat into the creamed combination. Stir in approximately 1/3 of the egg whites to lighten the batter and then fold within the rest gently but thoroughly. Turn batter into the organized pan.
- Bake at three hundred degrees F (a hundred and fifty levels C) for 1-half of hours or until cake assessments finished whilst a toothpick inserted neat the center comes out easy. As quickly as you take away the cake from the oven, sprinkle the pinnacle lightly with the rum. Transfer to a rack to chill. Makes about 14 servings.
Notes :
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