Recipe for cooking almond rum cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Almond Rum Cake

3 eggs
1/2 tsp. cream of tartar
2/3 c. butter, softened
1 1/2 c. sugar
1 tsp. vanilla extract or flavoring
1 tsp. almond extract or flavoring
2 tsp. grated lemon zest
2 tsp. lemon juice
3/4 c. milk
2 1/3 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 c. finely chopped blanched almonds
2 tsp. dark rum

Preheat oven to 300 degrees F. Grease a 10-in. tube pan and sprinkle the almonds evenly over the bottom.

Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside.

In a lrg. bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla extract or flavoring, almond extract or flavoring, lemon juice, lemon rind and milk.

In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/ 3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.

Turn batter into greased pan. Bake at 300 degrees F for 1 1/2 hours or until cake tests done when a wooden pick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool.

Makes approximately about 14 servings.