Italian Rum Cake

Italian Rum Cake

Ingredients for Cake
6 TB butter
1 cup sugar
2 eggs, separated
1 1/2 tsp vanilla
1 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk

Preparation
Preheat the oven to 350 degrees.

Butter and lightly flour 2 8-inch round cake pans. Cream the butter until softened and slowly add the sugar. Beat until light and fluffy. Add the egg yolks and vanilla. Sift the flour, baking powder and salt onto a piece of waxed paper. Alternately blend the dry ingredients and the butter mixture...do this in 3 separate stages. Beat until smooth. In a separate bowl, beat the egg whites until stiff but not dry. Stir a third of the whites into the cake batter. Spoon into the cake pans. Bake for 30 - 35 minutes or until a straw inserted into the center of the cake comes out dry. Cool in pans for 5 minutes before turning out onto racks.

 

Ingredients for Pudding
1 vanilla bean
1 1/2 tsp vanilla
2 tbs butter
7/8 cups sugar
3 eggs
1 cup milk
1 1/2 tbs flour
lemon juice
lemon rind, grated   *this will make the mixture look curdles

(I have no instructions for the pudding as of yet...2/5/02)

Rum Sauce Ingredients and Preparation
1/2 cup Morgan's Spiced Rum
3/4 cup honey

Blend together.

 

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