"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 c. cake flour 1 tsp. baking powder 1 c. half and half cream 1 tsp rum flavoring 1 tsp. vanilla flavoring ½ lb butter ½ c. shortening 3 c. sugar 5 eggs 1 c. Macadamia nuts (mixed with 1 tbsp flour)
Sift 3 c. flour with baking powder and set aside. Mix together cream, rum and vanilla flavorings. Set aside. Lightly grease and flour a 10-inch tube pan. Preheat oven to 325 degrees. In large bowl cream butter and shortening. Add sugar and beat until light. Add ½ c. of the half and half cream with the flavorings. Add 1 egg and part of dry ingredients until all 5 eggs and dry ingredients are mixed in. Add remaining half and half cream. Add Macadamia nuts which have been tossed with 1 tbsp flour and fold into cake mixture. Bake 1 hour and 20 minutes at 325 degrees until cake tests done. Cool and cover with a caramel icing.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.