Almond Rum Cake

This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 293 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 ½ cups white sugar
• 3 eggs
• ¾ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon cream of tartar
• ¾ cup milk
• 1 teaspoon almond extract
• 2 ⅓ cups all-purpose flour
• ⅔ cup butter, softened
• ½ cup finely chopped blanched almonds
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice
• 2 teaspoons dark rum

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.