Italian Rum Cake

Growing up in northern Jersey a rum cake from Frances Bakery in Belleville always appeared at birthdays and other celebrations.

To help celebrate my sister Lucia’s 80th birthday her husband Carlo who turned 80 in June and all of their kids and grandchildren I made my version of this wonderful creation.

Italian Rum Cake
Author: www.Gianni.tv
Ingredients
  • For the cake
  • 7 large eggs
  • 1 1/3 cup sugar
  • 2 tablespoons plus 1½ teaspoons lemon juice
  • 11/2 teaspoons grated lemon zest
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 1/2 cups sifted cake flour
  • For the rum syrup
  • 1 cup water
  • ½ cup rum
  • ¾ cup sugar
  • 2 drops lemon juice
  • For the pastry cream
  • 1 ¾ flour
  • 2 c sugar
  • 4 eggs
  • 1 qt milk
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla
  • Amarena cherries or jam
  • Whipped cream
  • Sliced almonds
Instructions
  1. Cake
  2. Lightly butter 13×7 inch (10- inch round)cake pan. Parchment paper on the bottom.
  3. Pre-heat oven to 325
  4. In medium bowl, beat the egg yolks and 2/3 cup sugar with handheld mixer until pale yellow and ribbon texture. Beat the lemon, juice, lemon zest and vanilla into the yolks.
  5. Beat egg whites with salt until foamy. Continue beating gradually adding the remaining sugar until whites form soft peaks.
  6. With large spatula, scrape egg-yolk mixture over whites. Fold the yolks gently into egg whites. Sift in flour and fold gently.
  7. Bake until top golden brown and cake begin to pull away from sides of pan, about 30 minutes. Cool.
  8. Cream
  9. Boil milk with 1 c sugar, salt
  10. Mix flour, 1 c sugar, whisk in eggs
  11. Temper, cook to first bubble
  12. Syrup

 

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