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Cake, Lady Finger, Rum Recipe

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This recipe for Cake, Lady Finger, Rum, by , is from Our Family Favorites Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Carignan
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 dozen Lady Fingers
4 egg yolks
1/2 cup butter
11/2 cups confectioners sugar
1 cup good dark rum
Raspberry or apricot jam(optional...but I really like it!~)

Frosting:
!/2 pint heavy cream
1 Tbs. confectioners sugar
1 tsp. vanilla extract

Directions:
Directions:
Mix egg yolks, butter and confectioner's sugar until fluffy.

Line a loaf pan with wax paper (for easy removal of cake later) Layer lady fingers in bottom of pan. "Sprinkle" rum over lady fingers and layer with some filling, add another layer of lady fingers sprinkle with rum and spread with jam, add another layer of lady fingers sprinkle with rum and spread with cream filling. Repeat until all fingers are used up and end with lady fingers on top...sprinkle w/ rum. Refrigerate overnight. Next day whip 1/2 pint heavy cream and 1 Tbs. confectioner's sugar and 1 tsp. vanilla extract until stiff. Place wide strips of wax paper around edge of a serving plate. (This allows you to frost the cake with the whipped cream, then remove strips, for a nice neat appearance. Remove cake from pan, place it on the serving plate. Frost with cream, then remove wax paper strips from edge of cake plate and "VOILA!" A beautiful and luscious rum cake, that will knock your socks off!~ Caution...not for children!~ =O

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This rum cake recipe was given to me by Ruth Wolfe, a toll painting artist, a dear friend, and hair client from Deering, NH. She would serve it to her Bridge Club ladies, and said they would always say "Woooo" when they took a bite!~ She was a great Spirit!~

 

 

 

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