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Rum Cake

Rum Cake

Recipe Book: Yves' Recipe Book

Dessert

Ingredients

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Cooking for
4 people

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Preparation


1

Beat the eggs until thick and light; slowly add the sugar

2

Heat the milk with the butter; let it cool down and add it to the egg mixture

3

Add the flour, baking powder, and salt.

4

Line a 9” x 9” (23 cm x 23 cm) pan with wax paper and pour the batter into it

5

Bake at 350F (180°C) for 40 minutes (or more)

6

Let it cool down

7

Boil sugar, water, coffee, and rum for 5 minutes

8

Let it cool down

9

Pierce the cake and pour the syrup over it

10

Cover the top with jam

11

Cut the cake in half

12

Whip the cream and spread half of it in the middle

13

Decorate with the rest of the whipped cream

Recipe By

Recipe By

Yves Asselin

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