Ingredients
3/4 cup sugar
6 eggs
1 1/2 cups flour, sifted 3 times
6 tablespoons melted butter
1 1/2 tablespoons dark Rum
Directions
Place sugar and eggs in top of double boiler, but do not allow water in bottom of double boiler to boil.
Beat eggs with beater until mixture is lukewarm.
Remove eggs to a mixing bowl and continue beating until mixture is light and foamy.
Gradually sift in flour, stirring well after each addition.
Add butter, mixing lightly until ingredients are well blended.
Stir in Rum.
Pour batter in 3 nine-inch cake pans, previously buttered and lightly floured; or pans may be lined with waxed paper.
Bake in 375 F. degree oven for 20 minutes until done.
Invert on cake racks and cool.
Almond extract may be substituted for Rum.
Notes
This recipe was taken from "Simple Italian Cookery" by Edna Beilenson. It was published by Peter Pauper Press in 1959. For the complete copyright-free cook book see www.archive.org.... Photo: Mary Melfi. | 
