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Rum Cake
Rum Cake
(Torta al Rhum)
 
 
Ingredients:

For the Cake:
7 oz (200 grams) unsalted butter
6 free range eggs
7 oz (200 grams) caster sugar
8 oz (225 grams) plain white or Italian type '00' flour
1 teaspoon (5 ml) vanilla extract
4 tablespoons (60 ml) dark rum

For the Frosting:
4 oz (100 grams) unsalted butter, softened
8 oz (225 grams) icing sugar
1 egg, beaten
1 teaspoon (5 ml) vanilla extract
2 tablespoons (30 ml) dark rum

Directions:

Prepare the Cake:
Pre-heat the oven to 180C (350F) Gas Mark 4.

Grease and flour a deep, 9 inch (23 cm) round cake tin.

Melt the butter and set aside to cool.

Put the eggs and sugar in a heatproof bowl, standing over a saucepan of gently simmering water.

Whisk until the mixture is thick, pale and tripled in volume.

Remove from heat and gradually fold in the flour.

Slowly trickle the melted butter around the edge of the bowl, then fold in the vanilla extract.

Pour the mixture into the prepared tin and bake in the oven for 30-35 minutes until golden brown and firm to the touch.

Turn out onto a wire rack and leave to cool.

When cool, cut the cake in half sprinkle each layer with rum.

Prepare the Frosting:
Cream the butter until it is soft and fluffy.

Gradually beat in some of the sugar.

Beat in the egg, vanilla extract and rum.

Gradually beat in the remaining sugar.

When the cake has cooled completely, spread the frosting over one layer and put the second layer on top.

Spread the frosting over the second layer, then over the side of the cake.

Chill the cake in the fridge to harden the frosting and make it easier for slicing. Serves 12.

That's it!
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