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Rum Cake De Maison

This tasty cake is to be made the day before serving.
Servings 16 Servings

Ingredients

  • 2 cups sifted cake flour
  • 2 teaspoons double-acting baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup soft butter or margarine
  • 1 cup granulated white sugar
  • 2 eggs separated
  • 1 teaspoon grated orange peel
  • ½ cup orange juice
  • White Rum 3 tablespoons and (2 tablespoons)
  • ¼ teaspoon almond extract
  • ¼ teaspoon vanilla Extract

Whipped-Cream Filling (recipe below)

  • 2 teaspoons Unflavored Gelatin
  • 2 cups Heavy Whipping Cream
  • ½ cup confectioners’ sugar
  • ⅓ cup white rum

Chocolate Frosting (recipe below)

  • 1 ½ cups coarsely chopped walnuts
  • 4 squares unsweetened chocolate
  • 1 cup confectioners’ sugar
  • 2 eggs
  • 6 tablespoons Soft Butter or Margarine

Instructions

  • Preheat oven 350 degrees F.
  • Sift flour with baking powder, baking soda, and salt.
  • With mixer at medium speed, beat Butter until very soft and creamy; gradually beat in ¾ cup sugar, beating until light and fluffy. Beat in egg yolks, one at a time, then orange peel.
  • Combine orange juice with 3 tablespoons rum and extracts; at low speed, add to butter mixture alternately with flour mixture, while beating at low speed.
  • In a medium bowl, beat egg whites until soft peaks form; gradually beat in ¼ cup sugar, continuing to beat to stiff peaks.
  • Fold batter into whites; then pour into pans. Bake 25 minutes, or until top springs back when gently pressed with finger. Cool in pans on wire racks, 10 minutes, then remove from pans to finish cooling. Meanwhile, make WHIPPED -CREAM Filling.
  • With long, sharp knife, split cooled layers horizontally to make 4 layers in all. Sprinkle each cake layer with 2 tablespoons WHITE rum. On cake plate, put layers together using about 1 ½ cups Whipped-Cream Filling between every two (2) layers. Refrigerate cake while making Chocolate Frosting - Use to frost front sides and top of cake, then press walnuts all around sides of cake. Refrigerate cake at least 18-hours before serving time.

WHIPPED-CREAM Filling:

  • While cakes are cooling, place medium bowl, and beaters in freezer until cold. Sprinkle 2 teaspoons unflavored GELATIN over 2 tablespoons COLD Water; heat mixture over hot water until gelatin is dissolved; cool slightly. In cold bowl, beat 2 CUPS HEAVY WHIPPING CREAM with ½-cup sifted CONFECTIONERS’ sugar until thick; gradually beat in 1/3 cup WHITE RUM; then gradually beat in gelatin, beating until just stiff enough to hold it’s shape. Refrigerate.

CHOCOLATE FROSTING:

  • In double boiler, over hot, not boiling, water, melt 4 (four) squares unsweetened chocolate; remove from heat. With spoon or electric mixer, gradually beat in 1 cup Confectioners’ sugar and 2 tablespoons HOT WATER. Then bear in 2 eggs (one at a time), then 6 tablespoons SOFT BUTTER or MARGERINE, (2 tablespoons at a time); continue beating until smooth and lighter in color.

If STARTING WITH A YELLOW CAKE MIX:

  • Make 2 (two) 9-inch cake layers from a pound, 2 ½ to 3 ½ ounce package yellow cake mix as label directs, substituting ½ cup orange juice for ½ cup of water and adding 1 (one) teaspoon grated orange rind. Make WHIPPED-CREAM Filling, then proceed as in Step 7, above. (source: https://www.recipelink.com/msgbrd/board_2/2004/JUN/14924.html)