Almond Topped Rum Cake
A simple butter cake is baked with a layer of almonds on the base then when cooked is sprinkled with rum to create a wonderful excuses to have afternoon tea.
Ingredients
Serves: 14
- 1/2 cup finely diced blanched almonds
- 3 eggs
- 1/2 teaspoon cream of tartar
- 2/3 cup butter, softened
- 1 1/2 cups (350g) white sugar
- 1 teaspoon vanilla essence
- 1 teaspoon almond essence
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- 3/4 cup (190ml) milk
- 2 1/3 cups (300g) plain flour
- 2 teaspoons baking powder
- 3/4 teaspoon bicarbonate of soda
- 2 teaspoons dark rum
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- Preheat oven to 150 degrees C. Grease one 25cm tube pan and sprinkle the almonds evenly over the bottom.
- Separate the eggs. In a bowl whisk 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 essence, lemon juice, lemon zest and milk.
- In another bowl stir together the flour, baking powder and bicarbonate of 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 150 degrees C for 1-1/2 hours or until cake tests done when a toothpick inserted near the centre 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.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (5)
Not bad but definitely average. The rum flavour is lost. - 02 Aug 2003 (Review from Allrecipes USA and Canada)
This cake was SOOOOOOOOOOO good. I too adapted it a little more to add more rummy goodness. I left out the lemon zest and juice and added 2 tsp of rum. I also used 6 tbsp of butter and 1/4 cup of extra light olive oil in place of the the 2/3 cup butter to lower the saturated fat content of the cake. Finally, I used the previous reviewers recipe for a rum glaze but it made way too much, you probably only need 2 tbsp melted butter, 1/4 cup brown sugar, 1/4 cup white sugar, and 1/4 cup rum (after removing from heat). It was very good moist and addictive! - 21 Oct 2010 (Review from Allrecipes USA and Canada)
I used the basis of this recipe to make a very rummy cake that came out super good. What I changed: Swap almond extract for equal amounts of rum extract. Leave out the lemon zest. Swap the 2 tsp. lemon juice for rum. leave out the almonds & use a rum glaze made with 3 tbsp butter, 3/4 cups brown sugar, 1/4 white sugar, and +-1/2 cup rum of your choice. Dissolve sugar in melted butter, remove from heat and stir in rum. Yum! - 13 Aug 2010 (Review from Allrecipes USA and Canada)