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

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
14
Yield:
1 -10 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Separate the eggs. In a bowl, beat 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 extract, lemon juice, lemon rind, and milk.

  • 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.

  • 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.

Nutrition Facts

293 calories; protein 5.2g; carbohydrates 39.5g; fat 12.9g; cholesterol 64.1mg; sodium 221.7mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
10/21/2010
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! Read More
(12)

Most helpful critical review

Rating: 3 stars
01/25/2004
Not bad but definitely average. The rum flavour is lost. Read More
(22)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/25/2004
Not bad but definitely average. The rum flavour is lost. Read More
(22)
Rating: 5 stars
10/21/2010
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! Read More
(12)
Rating: 4 stars
08/16/2010
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! Read More
(10)
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Rating: 5 stars
12/17/2009
This is an excellent recipe instead of using rum I used almond extract curshed almonds and a box of white cake mix. Read More
(2)
Rating: 5 stars
10/20/2018
So Worth the Calories! Cake light sponge with a hint of Rum. I did use a tad bit more the aroma of the cake and Rum was a marriage in heaven! I doubled the mix to make cup cakes. For the filling I used a vanilla custard with Swiss meringue frosting what ever is used on this awesome cake will taste amazing! Thanks will use this recipe forever! Read More