Rum Cake: White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup minus 2 tablespoons sifted cake flour
7 tablespoons butter, melted and cooled
rum mustard cream
2 tablespoons dark rum
semisweet chocolate frosting
Combine eggs, sugar, and vanilla in deep bowl. Beat with electric or rotary beater until thorougly mixed. Set in another bowl containing very hot (not boiling) water and beat about 15 minutes or until mixture is high, light and fluffly. Remove from hot water and continue beating until mixture is cool. Sprinkle 1/3 of the flour over egg mixture and fold in gently with slotted spon. Repeat until all flour is used. Fold in butter. Pour into buttered and floured 9-inch spring-form pan (or in 2 deep 9-inch layer pans) and bake in a moderate oven (350 degrees F) for 35 minutes. Turn out onto cake-cooling rack. When cold, cut into 2 layers. Put layers together with rum custard cream. Sprinkle top of cake with dark rum and then spread top with semi-sweet chocolate frosting.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup minus 2 tablespoons sifted cake flour
7 tablespoons butter, melted and cooled
rum mustard cream
2 tablespoons dark rum
semisweet chocolate frosting
Combine eggs, sugar, and vanilla in deep bowl. Beat with electric or rotary beater until thorougly mixed. Set in another bowl containing very hot (not boiling) water and beat about 15 minutes or until mixture is high, light and fluffly. Remove from hot water and continue beating until mixture is cool. Sprinkle 1/3 of the flour over egg mixture and fold in gently with slotted spon. Repeat until all flour is used. Fold in butter. Pour into buttered and floured 9-inch spring-form pan (or in 2 deep 9-inch layer pans) and bake in a moderate oven (350 degrees F) for 35 minutes. Turn out onto cake-cooling rack. When cold, cut into 2 layers. Put layers together with rum custard cream. Sprinkle top of cake with dark rum and then spread top with semi-sweet chocolate frosting.
