Title: Italian Rum Cake #2
Categories: Italian, Alcohol, Cakes
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.
