Title: Italian Rum Cake #2
Categories: Italian Alcohol Cake
Yield: 10 Servings
| 3 | | Egg yolks |
| 1 | c | Sugar |
| 2 1/4 | c | All-purpose flour |
| 2 | c | Milk |
| 1/2 | | Lemon; Grated peel only |
| 1 | c | Butter; room temperature |
| 4 | | Eggs |
| 3/4 | c | Sour cream |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Dark rum |
Preheat oven to 350~F. Beat the yolks and 1/4 cup sugar together in a
mixing bowl and slowly add 1/4 cup 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 whole thing 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,
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 toothpick 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.