Ingredients
1/4 pound butter
1 cup brown sugar
4 eggs, separated
1 cup flour
1 teaspoon baking powder
1 large can mixed fruit
1 cup sugar
rum
Almond sauce (Salsa di Mondorle)
2 egg yolks
1 cup powdered sugar
1 teaspoon almond extract
1/8 teaspoon salt
1/2 pint heavy cream
Directions
Rum Cake
Melt the brown sugar and butter in a heavy skillet, and cover with the fruit.
Beat egg yolks and granulated sugar together, add flour and baking powder alternately with beaten egg whites.
Pour this batter over fruit and bake in a moderate (350 degree F) oven for 30 minutes.
When baked, remove from oven, invert on a cake dish, and pour rum over it.
Serve with almond sauce.
Almond Sauce
Beat yolks, salt, and sugar together, and add almond extract.
Fold in the whipped cream and serve over rum cake, plane cakes, puddings, etc.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
