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GERMAN RUM CAKE


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By qui
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 ½ Cups Cake Flour
1 ½ Cups Sugar
3 ½ teaspoons Baking Powder
1 teaspoon Salt
½ Cup Shortening
1 Cup Milk
1 teaspoon Almond Extract
4 Egg Whites

You will also need White Rum, powdered or crushed almonds and your recipe ingredients for chocolate butter icing (Read substitutes to recipe)


Mix all ingredients – EXCEPT EGGS – 2 minutes at low speed plus 2 minutes on high speed.


Add Eggs – 2 minutes on high speed


Turn batter into prepared pans.


Bake 30 -35 minutes


Put clean bowl and beaters in freezer



Split cooled cake onto 2 layers


Sprinkle with white rum and cover with a cloth


Let stand 6-8 hours (Cover tight if overnight)



Make a standard chocolate frosting using dark or bittersweet chocolate and substitute white rum for ½ of the liquid


Using bowl and beaters from freezer, whip 1 Pint Heavy Whipping Cream to peak


Fold in (very slowly) ¼ - 3/8 Cup White Rum


Assembly:


Whipped cream goes between each layer


Frost top and sides with chocolate frosting


Decorate sides with powdered almonds


Keep refrigerated


Pairs Well With


Notes

A scrumptious cake for Oktoberfest or the holidays.

I've given them as Christmas gifts, but know that you assemble them on the day they will be eaten.

OOoooh does this ever sound good. Thanks for the recipe.

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