GERMAN RUM CAKE
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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
  1. Mix all ingredients – EXCEPT EGGS – 2 minutes at low speed plus 2 minutes on high speed.
  2. Add Eggs – 2 minutes on high speed
  3. Turn batter into prepared pans.
  4. Bake 30 -35 minutes
  5. Put clean bowl and beaters in freezer
  6. Split cooled cake onto 2 layers
  7. Sprinkle with white rum and cover with a cloth
  8. Let stand 6-8 hours (Cover tight if overnight)
  9. Make a standard chocolate frosting using dark or bittersweet chocolate and substitute white rum for ½ of the liquid
  10. Using bowl and beaters from freezer, whip 1 Pint Heavy Whipping Cream to peak
  11. Fold in (very slowly) ¼ - 3/8 Cup White Rum
  12. Assembly:
  13. Whipped cream goes between each layer
  14. Frost top and sides with chocolate frosting
  15. Decorate sides with powdered almonds
  16. Keep refrigerated
RECIPE BACKSTORY
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.