GERMAN RUM CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation 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 - whisk to light foam
  • 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

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.

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