Italian Rum Cake

This cake has won several blue ribbons for me in the past years.

6 whole eggs
1 cup sugar
1 tablespoon rum concentrate
1 cup cake flour

In a 5 quart mixing bowl whip the eggs and rum concentrate adding the sugar 1/3 at a time allowing 3 to 4 minutes between additions until all the sugar is in, whip until real fluffy and fold in your cake flour, add mixture to 3-9x1inch cake pans, bake in preheated 350 degree oven until golden brown, cool.

Syrup For Cake: 1 cup corn syrup 1/2 cup rum concentrate Combine corn syrup and rum concentrate

When cake is cool drizzle syrup on to all 3 layers of cake.

6 egg yolks
3 tablespoons corn starch
1/3 cup sugar
2 cup milk
1/2 cup rum concentrate

In a stainless steel sauce pan whip together eggs, cornstarch, sugar, milk and rum concentrate. Place pan on stove over medium heat until thick mixing regularly, don't burn. Cool to room temperature.

Assemble Cake:
Your cake is now ready to be frosted: Frost with whip cream. Don't forget to put your sliced almonds on the sides and shaved chocolate on top with the cherries.

Users Reading this article are also interested in:
Top Searches on Cake Recipe:
Italian Rum Cake Chocolate Rum Cake
About The Author, Andrew Krause
About The Author
Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at For Free
NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end)