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Ingredients
| eggs: 3 |
| cream of tartar: 1/2 tsp |
| salted butter: 2/3 cup (softened) |
| granulated sugar: 1 1/2 cups |
| vanilla extract: 1 tsp |
| almond extract: 1 tsp |
| lemon zest: 2 tsp |
| lemon juice: 2 tsp |
| 2% milk: 3/4 cup |
| all-purpose flour (unsifted): 2 1/3 cups |
| baking powder: 2 tsp |
| baking soda: 3/4 tsp |
| blanched almonds (chopped): 1/2 cup |
| dark rum: 2 tsp |
Almond Rum Cake
Credit: AllRecipes
User rating:
"This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake."
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Prep Time
30 min -
Cook Time
90 min -
Servings
14 serving(s)
Tags
Directions
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch 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 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 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 the prepared pan.
- Bake at 300 degrees F (150 degrees C) for 1-1/2 hours or until cake tests done when a toothpick 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 about 14 servings.