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Pop's Rum Cake Recipe

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This recipe for Pop's Rum Cake is from Muzynski Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1/2 c. margarine
3/4 c. sugar
2 eggs, separated
1 tsp. grated orange peel
1/2 c. orange juice
1/4 tsp. almond extract
1/4 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Filling:
2 tsp. unflavored gelatin
2 T. cold water
2 c. heavy cream
1/2 c. confectioners sugar
1/3 c. white rum

Frosting:
6 T. margarine
1/3 to 3/4 c. cocoa, depending on flavor
2 2/3 c. confectioners sugar
1/3 c. milk
1 tsp. vanilla
Directions:
Directions:
Cream margarine. Add 3/4 c. sugar and egg yolks. Combine orange juice with 3 T. rum and extracts. In separate bowl, combine dry ingredients. Alternately add wet and dry ingredients to margarine and mix well.

In separate bowl, beat egg whites. Add 1/4 c. sugar and beat until stiff. Fold batter into the egg whites. Pour into 2 9" cake pans which have been greased, floured and lined with wax paper. Bake at 350º for 25 minutes.

While cake is baking, sprinkle gelatin over cold water. Heat until gelatin dissolves, then cool. In separate bowl, beat heavy cream and sugar. Gradually beat in rum, then slowly pour in gelatin.

When cake has cooled, carefully remove from pan and cut in half horizontally. Sprinkle cake halves lightly with additional rum. Spread whipped cream between layers. Frost with chocolate frosting and top with chopped walnuts.

 

 

 

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