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Almond Rum Cake

Almond Rum Cake

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Carol

Carol

This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CAROLYN HAMMOND
22

CAROLYN HAMMOND

1/25/2004

Not bad but definitely average. The rum flavour is lost.

Rebecca
10

Rebecca

10/21/2010

This cake was SOOOOOOOOOOO good. I too adapted it a little more to add more rummy goodness. I left out the lemon zest and juice and added 2 tsp of rum. I also used 6 tbsp of butter and 1/4 cup of extra light olive oil in place of the the 2/3 cup butter to lower the saturated fat content of the cake. Finally, I used the previous reviewers recipe for a rum glaze but it made way too much, you probably only need 2 tbsp melted butter, 1/4 cup brown sugar, 1/4 cup white sugar, and 1/4 cup rum (after removing from heat). It was very good moist and addictive!

_-*Rasta Pasta*-_
9

_-*Rasta Pasta*-_

8/16/2010

I used the basis of this recipe to make a very rummy cake that came out super good. What I changed: Swap almond extract for equal amounts of rum extract. Leave out the lemon zest. Swap the 2 tsp. lemon juice for rum. leave out the almonds & use a rum glaze made with 3 tbsp butter, 3/4 cups brown sugar, 1/4 white sugar, and +-1/2 cup rum of your choice. Dissolve sugar in melted butter, remove from heat and stir in rum. Yum!

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