Rum Cake

 

Rum Cake

  • For  4 servings
  • Difficulty  medium
  • Time  1 hour 15 minutes

 
Ingredients
4 eggs
200gr butter
200gr sugar
200gr flour
2 tbsp baking soda
a dab of rum or brandy

Preparation

  1. Stir butter and sugar very well till it’s very fluffy (blend if possible).
  2. Add eggs one by one and continue beating.
  3. Add brandy.
  4. Pour the mix into a long buttered mold which must have buttered paper on its surface.
  5. If you wish you can add sliced almonds or nuts on top.
  6. Place in the oven for 40 minutes.
  7. Make sure that the oven is at a low temperature.
  8. Remove from oven and let it cool off before removing from mold.
  9. Sprinkle sugar glace on top

Practical advice
The oven must be very hot for the first five minutes. Be sure to not close the oven roughly when opening to check on the cake, since this could cause the cake not grow enough

 

 

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