This image courtesy of Tom Eckerle
Serves8 to 10
Compose Ahead RecipeCertain
One Pot MealCertain
OccasionInformal Dinner Occasion
Five Ingredients or LessCertain
Taste and Texturefruity, nutty, successfully to do, candy
Form of Dishcake
- ½ pound plus 4 tablespoons unsalted butter, at room temperature
- 2 ¼ cups sugar
- 5 cups cake flour
- 1 tablespoon plus 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups milk
- 1 tablespoon white rum
- 10 egg whites
- 2/3 cup chopped dates
- ½ cup raisins
- ¼ cup white rum
- ½ cup chopped walnuts
- 4½ cups sugar
- 2 tablespoons light corn syrup
- 6 egg whites
- Easy Syrup
- 1/3 cup white rum
- Three-9-accelerate cake pans
- Electrical mixer
- Candy thermometer
Preheat the oven to 350°. Butter three 9-accelerate spherical cake pans.
The use of an electrical mixer, cream collectively the butter and sugar in a natty mixing bowl.
Sift collectively the dry substances and gradually incorporate them.
Slowly add the milk and rum.
In a mixing bowl, beat the egg whites with a proceed of salt till stiff and glossy.
Fold the whites into the batter.
Divide the batter evenly amongst the cake pans.
Bake for 25 minutes, or till the cake pulls some distance off from the perimeters of the pan.
Unmold the cake layers and let cool completely on a wire rack.
In a little bowl, soak the dates and raisins within the ¼ cup rum for several hours, reserve.
In a heavy saucepan, bring the sugar, corn syrup, and 1 ½ cups water to a boil and cook till it reaches a temperature of 232°, or till the syrup threads 8 inches off the perimeter of the spoon without dripping.
In a bowl, beat the egg whites with a proceed of salt till stiff and glossy. Progressively beat within the sizzling syrup.
Drain the dates and raisins, reserving the rum.
Mix the fruits and chopped nuts with one-third of the frosting to making the filling.
Mix 1 cup of Easy Syrup with 1/3 cup white rum and reserved rum.
Tidy the tops and bottoms of the cakes.
Brush the bottom layer with a pair of of the rum syrup.
Unfold half of the filling over the bottom layer.
Place the 2nd layer on high of the main. Brush it with syrup and unfold with the last filling.
Trouble the pause layer in location and brush with a miniature little bit of the syrup. Frost the perimeters and high of the cake, using little spherical motions to make swirling peaks.
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