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GERMAN RUM CAKE
GERMAN RUM CAKE
I've given them as Christmas gifts, but know that you assemble them on the day they will be eaten.
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PrintINGREDIENTS
- 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)
DIRECTIONS
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
RECIPE BACKSTORY
I've given them as Christmas gifts, but know that you assemble them on the day they will be eaten.
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