Italian Rum Cake
Italian Rum Cake
3 egg yolks
3/4 cup sour cream
1 cup granulated sugar, divided
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, divided
1/2 teaspoon nutmeg
2 cups milk
1/4 teaspoon baking soda
Grated peel of 1/2 lemon
1/4 teaspoon salt
1 cup butter (at room temp)
1/2 cup dark rum
4 eggs
Preheat oven to 350 deg F
Beat the yolks and 1/4 cup of the sugar together in a mixing bowl and slowly add 1/4 cup of the 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 everything 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 extract, 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 wooden pick 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
Leave a Comment