Almond Topped Rum Cake

    Almond Topped Rum Cake

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    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.

    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

    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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