Cooking with Rum
Mocha Crème Rum Cake
Ingredients:
- 4 Eggs, beaten separately
- 1 C. Powdered Sugar
- ½ tsp. Vanilla Extract
- 1 Tbsp. Coffee, regular strength
- 4 Tbsp. Coffee Flavored Rum
- 1/3 C. Flour, measured before sifting
- 1/3 tsp. Baking Powder
- ½ tsp. Ground Cinnamon
- ¼ tsp. Allspice
Directions:
- Preheat oven to 350°F.
- Use an 8-inch round pan. Line the bottom of the pan with greased paper.
- Separate eggs. In the bowl with the yolks add the powdered sugar, vanilla, coffee and rum. In the other bowl with the egg whites, add a tiny pinch of sea salt (a few grains) and beat egg whites until frothy.
- In another bowl sift the flour once then add the baking powder, cinnamon and allspice and sift mixture again twice.
- Combine the yolk mixture with the flour mixture into one bowl then start folding egg whites into the bowl. Once everything is mixed, pour mixture into pan.
- Bake cake for approximately 40 minutes or until done. Remove from oven and allow to cool for about 10 minutes. Turn cake over on a flat pan and remove paper. Cut cake in half. On one of the halves, spread the Mocha Crème Filling (see below recipe), then sprinkle the pieces of walnuts. Now stack the cakes. Ice the cake with the Mocha Frosting (see below recipe). Repeat these steps if you want additional layers (see photo on next page).
Mocha Crème Filling
Ingredients:
- 2 Egg Yolks
- 1 Tbsp. Flour
- ¼ C. Sugar
- ½ C. Coffee Flavored Rum
- ½ C. Cream
- ¼ C. Toasted Walnuts, chopped into small pieces
Directions:
Beat egg yolks. Add flour, sugar, rum and cream. Pour into a double boiler and set over a flame. Stir until custard is thick.
Mocha Frosting
Ingredients:
1 ½ C. Powdered Sugar
2 Tbsp. Butter, softened (not melted)
3 Tbsp. Coffee Flavored Rum
¼ C. Toasted Walnuts, chopped into small pieces
Directions:
Sift the powdered sugar. Add the softened butter and enough rum to make a paste just stiff enough to spread without running. Spread on cake and while icing is soft, sprinkle top with toasted walnuts.
Mocha Creme Cake
