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Italian Rum Cake

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 15 ingredients

  1. 3 egg yolks
  2. 4 eggs
  3. Cake:
  4. 1/2 cup dark rum
  5. 1 cup sugar
  6. 1/2 teaspoon nutmeg
  7. 1/4 teaspoon salt
  8. 1 cup butter -- room temperature
  9. 1/4 teaspoon baking soda
  10. Custard:
  11. 2 cups milk
  12. 2 1/4 cups all-purpose flour, divided
  13. 1 teaspoon vanilla extract
  14. 1/2 lemon; grated peel only
  15. 3/4 cup sour cream
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Preheat oven to 350F.
  2. Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot and bring to the brink of 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.
  3. Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 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.
  4. 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.
  5. 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.
  6. Yields 12 servings.
  7. Contributed to the FareShare Gazette by Joan; 27 June 2007. www.fareshare.net

Plating

Cookware for this recipe

  • Saucepan
  • Cake tin
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Chef Michael Roberts, Prodigy Guest Chef. Source: Chef Michael Roberts, Prodigy Guest Chef. Saved from www.fareshare.net (http://www.fareshare.net/recipesV10-06I.html), file Recipes/www.fareshare.net/recipesV10-06I.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.