Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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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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