Almond Topped Rum Cake

    (4)
    1 hour 30 minutes

    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.


    4 people made this

    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 

    1. Preheat oven to 150 degrees C. Grease one 25cm tube pan and sprinkle the almonds evenly over the bottom.
    2. Separate the eggs. In a bowl whisk the egg whites with the cream of tartar until stiff. Set aside.
    3. 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.
    4. In another bowl stir together the flour, baking powder and bicarbonate of soda. Beat into the creamed mixture.
    5. 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.
    6. 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.
    7. 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:
    (4)

    Reviews in English (4)

    by
    22

    Not bad but definitely average. The rum flavour is lost.  -  02 Aug 2003  (Review from Allrecipes USA and Canada)

    by
    10

    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)

    by
    10

    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)

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