Recipe Archives->Cakes->Italian Rum 02

Italian Rum Cake
Yield: 10 Servings

3 egg yolks
1 cup sugar
2 1/4 cup all-purpose flour
2 cups milk
grated peel of 1/2 lemon
1 cup butter; room temperature
4 eggs
3/4 cup sour cream 
1 ts vanilla extract
1/2 ts nutmeg
1/4 ts baking soda
1/4 ts salt
1/2 cup dark rum

Preheat oven to 350F. Beat the yolks and 1/4 cup sugar together in
a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the
milk in a small pot and bring to the brink of boiling. Slowly pour
the milk over the yolk mixture, then pour the whole thing back into
the pot. Place over medium heat and cook, stirring constantly,
until the mixture thickens. Remove from the heat and mix in the
lemon peel.  Scrape into a plastic container, cover and place in
the refrigerator to chill. Running your mixer at high speed, cream
butter and remaining sugar together in a mixer fitted with a paddle.
Add the eggs 1 at a time, waiting until the previous 1 has been
absorbed. Add the sour cream and mix until incorporated. Add vanilla,
nutmeg, baking soda and salt. Decrease the speed to medium, add
remaining flour and mix an additional minute. Scrape the batter
into a 1-quart round or rectangular cake pan, leaving 1/2-inch
space at the top.  Place on the middle rack of the oven for 50-to-60
minutes. The cake is done when the surface cracks and a toothpick
inserted into the center comes out clean. Remove cake from the oven
and let cool for 15 minutes before unmolding onto rack. When the
cake is completely cool, slice it into 6 layers. Place the first
layer on a cake platter and sprinkle with some of the rum. Cover
the layer with some of the custard mixture. Place the second layer
on top of the custard, sprinkle with rum and cover with more custard.
Continue until the cake is assembled. Lightly spread the custard
all over the surface of the cake. Refrigerate for 2 hours before
serving.

Printable version: italian-rum02.txt.