"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pop's Rum Cake Recipe

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This recipe for Pop's Rum Cake, by , is from Muzynski Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Muzynski Hart
Added: Tuesday, February 12, 2008


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

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

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

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 350 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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