"This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake." — Carol
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cream of tartar
1 1/2 cups
2 1/3 cups
finely chopped blanched almonds
Not bad but definitely average. The rum flavour is lost.
This cake was SOOOOOOOOOOO good. I too adapted it a little more to add more rummy goodness. I left out the lemon zest and juice and added 2 tsp of rum. I also used 6 tbsp of butter and 1/4 cup of extra light olive oil in place of the the 2/3 cup butter to lower the saturated fat content of the cake. Finally, I used the previous reviewers recipe for a rum glaze but it made way too much, you probably only need 2 tbsp melted butter, 1/4 cup brown sugar, 1/4 cup white sugar, and 1/4 cup rum (after removing from heat). It was very good moist and addictive!
I used the basis of this recipe to make a very rummy cake that came out super good. What I changed: Swap almond extract for equal amounts of rum extract. Leave out the lemon zest. Swap the 2 tsp. lemon juice for rum. leave out the almonds & use a rum glaze made with 3 tbsp butter, 3/4 cups brown sugar, 1/4 white sugar, and +-1/2 cup rum of your choice. Dissolve sugar in melted butter, remove from heat and stir in rum. Yum!
This is an excellent recipe, instead of using rum I used almond extract, curshed almonds and a box of white cake mix.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Rum Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 116
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