This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.
Almond Rum Cake
- 3 eggs
- 1/2 teaspoon cream of tartar
- 2/3 cup butter, softened
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 3/4 cup milk
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 cup finely chopped blanched almonds
- 2 teaspoons dark rum
1 Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom.
2 Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside.
3 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.
4 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.
5 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.