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 Italian rum cake

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  • Total Posts: 3
  • Joined: 2/24/2013
  • Location: Newton, NJ
Italian rum cake Wed, 02/27/13 11:05 PM (permalink)
May I bring this thread up again and beg for a recipe?  My husband would love this cake for his birthday.

    • Total Posts: 4899
    • Joined: 4/15/2006
    • Location: "Big D"
    Re:Italian rum cake Thu, 02/28/13 12:23 AM (permalink)
    Ok, but this thread should really have been posted in the Recipe forum.
    Here you go. This should help.....;ie=UTF-8&oe=UTF-8

      • Total Posts: 587
      • Joined: 2/28/2008
      • Location: Carroll County, People's Republic of Maryland
      • Roadfood Insider
      Re:Italian rum cake Thu, 02/28/13 7:29 AM (permalink)
      Leave the gun. Take the  cannoli   rum cake. 
      Nona’s Rum Cake
      3    Egg yolks
      4    Eggs
      1  cup  Sugar
      2 1/4  cups  A.P. Flour
      2  cups  Milk
      1/2    Lemon  - Grated peel
      1  cup  Butter
      3/4  cup  Sour cream
      1  teaspoon  Vanilla extract
      1/2  cup  Dark rum
      1/2  teaspoon  Nutmeg
      1/4  teaspoon  Baking soda
      1/4  teaspoon  Salt
      Preheat oven to 350F. Beat the egg yolks and 1/4 cup sugar together and slowly add 1/4 cup flour. Place the milk in a small pot and bring to almost boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill.
      With your mixer at high speed, cream butter and remaining sugar. Add the eggs 1 at a time, waiting until the previous egg has been absorbed. Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50-to-60 minutes. The cake is done when the surface cracks and a toothpick inserted into the center comes out clean.
      Remove cake from the oven and let cool for 15 minutes before unmolding onto rack.
      When the cake is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving.
        ann peeples

        • Total Posts: 8317
        • Joined: 5/21/2006
        • Location: West Allis, Wisconsin
        Re:Italian rum cake Thu, 02/28/13 7:44 AM (permalink)
        Wow! Thanks eruby-sounds awesome!

          • Total Posts: 6086
          • Joined: 8/16/2007
          • Location: brick, NJ
          Re:Italian rum cake Thu, 02/28/13 7:48 AM (permalink)
          That's a keeper! Thanks

            • Total Posts: 3
            • Joined: 2/24/2013
            • Location: Newton, NJ
            Re:Italian rum cake Thu, 02/28/13 9:36 AM (permalink)
            Thank you so very much!

              • Total Posts: 562
              • Joined: 8/20/2006
              • Location: mansfield, TX
              Re:Italian rum cake Thu, 02/28/13 12:05 PM (permalink)
              Italian rum cake is different from other rum cake in that it has a layer of vanilla or marscapone and a layer of chocolate pudding. TWINWILLOW,  an excellent Italian rum cake  can be bought ay 9106 garland rd dallas at cheesecake royale. you have to ask for the italian one tho because they also sell the nonitalian version

                • Total Posts: 562
                • Joined: 8/20/2006
                • Location: mansfield, TX
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