RUM CAKE

12 eggs
12 tablespoons white sugar
12 tablespoons flour
3 tablespoons lukewarm water
1 teaspoon baking powder
1 teaspoon vanilla


SAUCE
1 can eaglebrand milk
1 can evaporated milk
1/2-1 cup white rum
2 teaspoon vanilla

Stir all sauce ingredients together in bowl and set aside.

Separate the egg yolks and whites. Leave one egg yolk in a dish
by itself to use for the sauce later.
Whip the 12 egg whites until peaked. Add 6 tablespoons sugar
and whip stiff.

In a separate bowl beat together 11 egg yolks, 3 tablespoons
lukewarm water. Add 12 tablespoons flour, the baking powder
and vanilla. Mix well. Fold in egg whites. Lightly spray a
9x13 pan and pour batter into pan.
Bake at 325 for 30 min. Remove from oven and poke with a fork
all over the cake.
Pour sauce over the cake and it will soak it up like a sponge.
When cooled ice over with whipped cream. Let sit 24 hours for
best results.(can be eaten prior to the 24 hours though.)

Kentucky Whiskey Cake
1 lb. red candied cherries
1/2 lb. golden raisins
2 cups bourbon whiskey
3/4 lb. butter
1 cup brown sugar, packed
2 cups sugar
6 eggs, separated
5 cups sifted flour
1 teaspoon baking powder
2 teaspoons nutmeg
4 cups pecan halves
Cut the cherries in halves into a bowl, then add the raisins and bourbon. Soak overnight. Cream butter, brown sugar, and white sugar together in a mixing bowl until fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the fruit mixture. Sift together flour, baking powder, and nutmeg. Add to mixture and mix well. Beat egg whites very stiff and fold into mixture. Stir in the pecans. Turn into a large greased tube pan lined with greased paper. Bake at 250º for 3 hours or until cake tests done. Cool. It is well to stuff the hole with cheesecloth soaked in additional whiskey. Wrap in heavy waxed paper and store in a covered container in refrigerator or freezer. Makes 24 servings.

Chocolate Orange Rum Cake



5 tablespoons butter, softened

1 cup plus 1 Tablespoon sugar

3 eggs

Juice and grated zest of one orange (or 1/3 cup juice

and 1 1/4

teaspoon dried rind)

Pinch of salt

1 1/3 cup flour

1 teaspoon baking powder

1/3 cup grated dark chocolate

1/4 cup heavy cream or half and half (not milk)

3 Tablespoons additional sugar

1/2 cup light rum



Prepare a 9x5 loaf pan (glass is best) either with

flour spray or grease and flour.

Cream the butter and sugar together until smooth.

Mix in sugar and eggs, beating to a light froth.

Stir in the orange juice, grated zest, and salt.

Add the cream, mix.



Add the flour and the baking powder, beating well, but

do not overmix. If mixture is too thick, add a touch

or cream or orange juice to thin a bit. Stir in the

grated chocolate, just to give a tweed like appearance

to the batter. Pour into the greased and floured 9x5

loaf pan (glass is best). Bake at 350 degrees

Fahrenheit oven for 45-50 minutes. Check for doneness

it should not be too wet; toothpick should come out

clean but not dry. Add time if needed.



Cool for 5 minutes but do not remove from pan.

Pierce top of cake with fork or toothpick, to allow

rum/sugar mixture to seep in. Set aside. Warm the rum

with the remaining sugar carefully and slowly over low

heat. The rum should be warm, not hot, and the sugar

just dissolved. Do not overheat.

Pour warm rum mixture gently over warm cake in pan,

allowing the rum mixture to seep in. Cool completely

in the pan.

Chocolate-Almond Torte



Ingredients



3 shortbread finger cookies, crushed

3 tablespoons slivered almonds

1/3 cup walnut pieces

1 cup sugar

1 (8-ounce) package semisweet chocolate squares, chopped

1/2 cup butter, cut into pieces

1 tablespoon almond liqueur

4 large eggs

1 cup whipping cream

2 tablespoons powdered sugar

Preparation

Press crushed cookies evenly into bottom of a buttered 8-inch

springform pan; set aside.



Process almonds, walnuts, and 1 cup sugar in a food processor until

ground, stopping once to scrape down sides. Transfer mixture to a

bowl; set aside.



Combine chocolate and butter in a 1-quart glass measuring cup;

microwave at MEDIUM (50% power) 3 to 4 minutes or until melted,

stirring after each minute. Let stand 15 minutes.



Stir almond liqueur into nut mixture. Add eggs, 1 at a time, stirring

just until blended after each addition. Stir in chocolate mixture.

Pour over cookies in pan.



Bake at 325° for 35 to 40 minutes or until set; cool completely.

Remove sides from pan.



Beat whipping cream and powdered sugar until soft peaks form, and

serve with torte.



Note: Torte may be chilled. Remove from refrigerator 30 minutes before

serving. For testing, we used Walker Shortbread Fingers.

Yield



6 to 8 servings

Southern Living, OCTOBER 1996

Valrhona Chocolate Cherry Cake



1 cup dried sour cherries (about 5 ounces)

1/4 cup brandy

12 ounces fine-quality semisweet chocolate

(preferable Valrhona), chopped

1 stick (1/2 cup) unsalted butter

6 large eggs, separated

3/4 cup plus 2 tablespoons sugar

1/4 cup plus 2 tablespoons fine-quality unsweetened

cocoa powder, sifted



In a bowl macerate cherries in brandy, stirring

occasionally, 2 hours, or until brandy is almost

absorbed.



Preheat oven to 350°F. Line bottom of a buttered 10x2"

round cake pan with wax paper or parchment paper and

butter paper.



In a double boiler or in a metal bowl set over a

saucepan of barely simmering water melt chocolate and

butter, stirring occasionally. Remove top of double

boiler or bowl from heat and cool mixture.



In a bowl with an electric mixer beat yolks and 1/2 c.

sugar until light and fluffy. Add chocolate mixture

and stir until combined. Fold in cocoa powder until

combined well (be careful not to overmix).



In another bowl, with cleaned beaters, beat whites

until they hold soft peaks and beat in remaining sugar

in a slow stream, beating until meringue just holds

stiff peaks. Stir about one fourth meringue into

chocolate mixture to lighten and fold in remaining

meringue gently but thoroughly. Fold in cherries.



Transfer batter to pan, smoothing top, and bake cake

in middle of over 40 minutes or until center is just

set. Cool cake in pan on a rack 15 minutes.

Run a thin knife around edge of pan an invert cake

onto rack to cool completely. Makes 1 cake.



From: Gourmet, January 1996

Kahlua Swirl Cake



Streusel Filling:



1/3 cup packed brown sugar

1/3 cup chopped pecans

1/4 tsp. cinnamon

1/4 tsp. mace (this spice makes the cake!)



Cake:

2 cups sifted all-purpose flour

1 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1/2 tsp. mace

1/2 cup butter or margarine, softened

1-1/4 cups granulated sugar

2 eggs

1 tsp. vanilla

3/4 cup sour cream

3/4 cup Kahlua



Kahlua Glaze:

3/4 cup sifted powdered sugar

2 Tbsp. softened butter

1 Tbsp. Kahlua



Grease and flour 9 in. fluted tube pan. Preheat oven to 350 F.

Prepare Streusel Filling by mixing ingredients and set aside.



Resift flour with baking powder, soda, salt and mace. In large bowl,

combine butter, sugar, eggs, and vanilla. Beat 2 min. on medium speed

(batter may appear curdled). On lowest speed, blend in flour

alternately with sour cream and Kahlua.



Turn 1/3 batter into prepared pan. Cover with 1/2 Streusel Filling,

an additional 1/3 batter and remaining Streusel. Top with remaining

batter.



Bake on rack below oven center for 45 min., or until golden brown.

Remove and let stand 10 min. Invert on cake rack; cool till lukewarm

(with pan on top).



While cake is cooling, prepare Kahlua Glaze by combining ingredients

and beating until smooth.



Remove pan and spoon glaze over top of lukewarm cake. Top with pecan

halves if desired. Serves 8-10.

STRAWBERRY CHOCOLATE PORT CAKE

1/3 cup butter
1 cup semisweet chocolate pieces divided
1/2 cup port wine divided
2 eggs separated
1/2 cup granulated sugar divided
1/2 cup flour
1 pint basket fresh strawberries stemmed and sliced
1 cup whipping cream whipped and sweetened

In double boiler over simmering water melt butter and 1/2 cup of
the chocolate in 1/3 cup of the port. Stir and cool.
In mixer bowl beat egg yolks with 6 tablespoons of the sugar
until thick and pale. Gradually beat in chocolate mixture. Mix
in flour and remaining chocolate.
In another bowl beat egg whites with remaining sugar just until
stiff then gradually fold into chocolate batter to blend.
Pour into greased and floured 9-inch round layer cake pan and
bake at 325 F for 30 minutes. Cool in pan 5 minutes then loosen
and invert onto plate.
With back of spoon press shallow indentation into centre of
cake. Toss strawberries with remaining port then spoon into
centre of cake. Pipe or spoon whipped cream around edge.

Kahlúa Chocolate Cake

3 eggs, separated
3/4 cup granulated sugar
1/4 cup butter
1 cup light brown sugar, packed
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon, baking soda
3/4 cup strong cold coffee
3/4 cup Kahlúa
Kahlúa Frosting
Grease & flour two 9 inch cake pans. Preheat oven to 350º F.

Beat egg whites until frothy; then beat in sugar until stiff
peaks form. Set aside. Cream butter and brown sugar until
fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa,
baking soda together. Add to creamed mixture alternately with
coffee and Kahlúa: blend well. Fold egg whites into batter. Pour
into prepared pans.Bake 30-35 minutes, or until done. Cool 10
minutes. Invert on wire rack; remove pans. Cool before frosting.
Serves 10-12

Kahlúa Frosting: In large bowl, cream 6 tablespoons. butter and
1 pound sifted powdered sugar. Add 3 tablespoons unsweetened
cocoa powder, 3 tablespoons Kahlúa and 2-3 tablespoons hot
coffee; beat until smooth.

Apricot Brandy Pound Cake



Makes two 9-inch x 5-inch loaf pans (about 8 servings

each)



2 sticks (8 ounces) unsalted butter, softened

2 cups sugar

6 eggs

1 1/2 cups all-purpose flour

1 1/2 cups whole-wheat flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup sour cream

1/4 to 1/2 cup apricot brandy

1 teaspoon pure vanilla extract



Preheat the oven to 325F. Lightly grease and flour two

9-inch x 5-inch loaf pans.

Use an electric mixer to cream the butter in a medium

bowl. Add about half the sugar and beat until it is

well blended, and then add the remaining sugar. Beat

until the mixture is fluffy, scraping down the

sides of the mixing bowl as needed. Beat in the eggs,

one at a time.

Combine the flours, salt, and baking soda in a medium

bowl. Stir

together the remaining ingredients in a small bowl.

Alternately add the flour and sour cream mixtures to

the butter mixture, stirring until just blended.

Pour the batter into the prepared pans. Bake for about

1 hours or until a toothpick inserted into the centers

comes out clean. Cool in the pan on a rack for about

10 minutes. Run a knife between the edges of the cakes

and the pans, and then remove the cakes from the pans.

Turn right side up and cool completely on the rack.



To store the cakes, after they are completely cool,

wrap in plastic and refrigerate. Add a layer of foil

if freezing. Or, cut the cake into individual slices.

Place the slices in zip-top bags; press to remove the

excess air from the bags, seal, and freeze for up to 4 months.

Valrhona Chocolate Cherry Cake



1 cup dried sour cherries (about 5 ounces)

1/4 cup brandy

12 ounces fine-quality semisweet chocolate

(preferable Valrhona), chopped

1 stick (1/2 cup) unsalted butter

6 large eggs, separated

3/4 cup plus 2 tablespoons sugar

1/4 cup plus 2 tablespoons fine-quality unsweetened

cocoa powder, sifted



In a bowl macerate cherries in brandy, stirring

occasionally, 2 hours, or until brandy is almost

absorbed.



Preheat oven to 350°F. Line bottom of a buttered 10x2"

round cake pan with wax paper or parchment paper and

butter paper.



In a double boiler or in a metal bowl set over a

saucepan of barely simmering water melt chocolate and

butter, stirring occasionally. Remove top of double

boiler or bowl from heat and cool mixture.



In a bowl with an electric mixer beat yolks and 1/2 c.

sugar until light and fluffy. Add chocolate mixture

and stir until combined. Fold in cocoa powder until

combined well (be careful not to overmix).



In another bowl, with cleaned beaters, beat whites

until they hold soft peaks and beat in remaining sugar

in a slow stream, beating until meringue just holds

stiff peaks. Stir about one fourth meringue into

chocolate mixture to lighten and fold in remaining

meringue gently but thoroughly. Fold in cherries.



Transfer batter to pan, smoothing top, and bake cake

in middle of over 40 minutes or until center is just

set. Cool cake in pan on a rack 15 minutes.

Run a thin knife around edge of pan an invert cake

onto rack to cool completely. Makes 1 cake.



From: Gourmet, January 1996

Amaretto Cake

Cream together:
2 sticks of butter
2-½ cups sugar

Add:
6 eggs one at a time and beat

Add:
8 oz sour cream and beat

Add:
1 tsp vanilla extract
1 tsp lemon extract
1 tsp orange extract
2 tsp almond extract

Add:
¼ tsp salt
½ tsp baking soda
3 cups of cake flour, sifted
½ cup Amaretto

Bake 1 hour & 15 minutes in greased bundt pan at 325 degrees.

Top with glaze below.

Glaze:
10 oz Orange Marmalade
5 oz Apricot preserves
½ cup Amaretto

Heat together - drizzle over cake. Top with slivered almonds

Chocolate Orange Rum Cake



5 tablespoons butter, softened

1 cup plus 1 Tablespoon sugar

3 eggs

Juice and grated zest of one orange (or 1/3 cup juice

and 1 1/4

teaspoon dried rind)

Pinch of salt

1 1/3 cup flour

1 teaspoon baking powder

1/3 cup grated dark chocolate

1/4 cup heavy cream or half and half (not milk)

3 Tablespoons additional sugar

1/2 cup light rum



Prepare a 9x5 loaf pan (glass is best) either with

flour spray or grease and flour.

Cream the butter and sugar together until smooth.

Mix in sugar and eggs, beating to a light froth.

Stir in the orange juice, grated zest, and salt.

Add the cream, mix.



Add the flour and the baking powder, beating well, but

do not overmix. If mixture is too thick, add a touch

or cream or orange juice to thin a bit. Stir in the

grated chocolate, just to give a tweed like appearance

to the batter. Pour into the greased and floured 9x5

loaf pan (glass is best). Bake at 350 degrees

Fahrenheit oven for 45-50 minutes. Check for doneness

it should not be too wet; toothpick should come out

clean but not dry. Add time if needed.



Cool for 5 minutes but do not remove from pan.

Pierce top of cake with fork or toothpick, to allow

rum/sugar mixture to seep in. Set aside. Warm the rum

with the remaining sugar carefully and slowly over low

heat. The rum should be warm, not hot, and the sugar

just dissolved. Do not overheat.

Pour warm rum mixture gently over warm cake in pan,

allowing the rum mixture to seep in. Cool completely

in the pan.