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Almond Rum Cake |
"This is a easy butter cake with almonds on backside and dark rum sprinkled over the baked cake."
Ingredients :
- three eggs
- half of teaspoon cream of tartar
- 2/three cup butter, softened
- 1 half of cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 3/4 cup milk
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 cup finely chopped blanched almonds
- 2 teaspoons darkish rum
Instructions :
Prep : 30M | Cook : 14M | Ready in : 2H |
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- Preheat oven to three hundred levels F (150 tiers C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the lowest.
- Separate the eggs. In a bowl, beat the egg whites with the cream of tartar till stiff. Set apart.
- In a huge bowl, cream the butter with the sugar. Beat inside the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.
- In every other bowl, stir collectively the flour, baking powder, and baking soda. Beat into the creamed combination. Stir in about 1/three of the egg whites to lighten the batter and then fold inside the relaxation gently however thoroughly. Turn batter into the prepared pan.
- Bake at three hundred tiers F (one hundred fifty stages C) for 1-half of hours or till cake tests achieved when a toothpick inserted neat the center comes out clean. As quickly as you put off the cake from the oven, sprinkle the top flippantly with the rum. Transfer to a rack to cool. Makes approximately 14 servings.
Notes :
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