Title: Rum Almond Cake
Categories: Cake Dessert
Yield: 8 Servings
| CAKE |
| 1 | c | Carob chips |
| 1 | c | Butter |
| 1/2 | c | Rum |
| 1/2 | c | Honey |
| 2 | tb | Maple syrup |
| 1 | tb | Molasses |
| 3 | | Eggs |
| 1/3 | c | Chopped almonds |
| 2 | c | Whole wheat pastry flour |
| 2 | ts | Baking powder |
| FROSTING |
| 1/2 | c | Carob chips |
| 2 | tb | Rum |
| 5 | tb | Butter |
| 1/2 | c | Sliced almonds |
Prepare cake batter by melting half the carob chips with the butter. Cream
the melted mixture together with remaining chips, rum, butter, honey, maple
syrup, molasses 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.
Serves 8