Almond Rum Cake So Tasty

Monday, September 5, 2011

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Almond Rum Cake

"This is a easy butter cake with almonds on bottom and darkish rum sprinkled over the baked cake."

Ingredients :

three eggs
half of teaspoon cream of tartar
2/three cup butter, softened
1 half of cups white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons lemon zest
2 teaspoons lemon juice
three/four cup milk
2 1/three cups all-purpose flour
2 teaspoons baking powder
three/4 teaspoon baking soda
half cup finely chopped blanched almonds
2 teaspoons dark rum

Instructions :

Prep : 30M	Cook : 14M	Ready in : 2H

Preheat oven to three hundred degrees F (a hundred and fifty degrees C). Grease one 10 inch tube pan and sprinkle the almonds calmly over the lowest.
Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set apart.
In a massive bowl, cream the butter with the sugar. Beat within 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 combination. Stir in approximately 1/three of the egg whites to lighten the batter after which fold in the rest gently but very well. Turn batter into the prepared pan.
Bake at 300 degrees F (a hundred and fifty stages C) for 1-half of hours or until cake checks executed while a toothpick inserted neat the center comes out smooth. As quickly as you take away the cake from the oven, sprinkle the pinnacle lightly with the rum. Transfer to a rack to cool. Makes about 14 servings.

Notes :

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