Rum Almond Cake
November 23, 2000 Lynn R. - Home Cook
About
RUMMY! YUMMY!
When I tested this recipe it originally called for maple syrup and molasses in addition to the rum, honey and carob chips. I felt this was too much sweetener and too many competing flavours so I modified it to exclude those ingredients. One could add a teaspoon of rum extract if a stronger flavour is desired. I found the frosting a tad rich, but all in all it’s a tasty cake.
Cake
| Carob chips | 1 cup | |
| Butter | 1 cup | |
| Rum | 1/2 cup | |
| Honey | 1/2 cup | |
| Eggs | 3 ea | |
| Chopped almonds | 1/3 cup | |
| Whole wheat pastry flour | 2 cups | |
| Baking powder | 2 tsp |
Frosting
| Carob chips | 1/2 cup | |
| Rum | 2 Tbsp | |
| Butter | 5 Tbsp | |
| Sliced almonds | 1/2 cup |
Directions
- Prepare cake batter by melting half the carob chips with the butter. Cream the melted mixture together with remaining chips, rum, butter, honey and eggs.
- Stir in almonds and flour. Beat in baking powder until well mixed.
- Pour into an oiled 8-inch square cake pan. Bake at 325 degrees for 25 minutes.
- Cool before frosting.
- For the frosting, melt half the carob chips with half the butter. Blend in rum, remaining butter and remaining chips.
- Spread immediately onto cooled cake. The frosting will be a light brown with chips.
- Garnish with sliced almonds.
Above photo of “slivered almonds in bowl” by Dream 79 / Shutterstock.com.
For those concerned about the frosting being a tad rich,
try melting the half carob chips with half the butter (or less) and drizzling a design on top on the cake. One could also serve this cake plain. To dress it up try Christmas themed cake ornaments instead of frosting and place on a nice festive plate.