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Ingredients
- Spicy Cream Filling:
- 3 cups sifted cake flour
- 3 teaspoons baking powder
- 1 1/2 teaspoons nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 lb. butter (1 cup)
- 2 cups sugar
- 4 egg yolks
- 1 cup water
- 1 teaspoon dark rum
- 1 cup walnuts, finely chopped
- 4 egg whites
- 1/2 cup heavy cream
- Dash salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Fluffy Rum Frosting:
- 1 cup plus 2 Tablespoons dark Karo syrup
- 3 egg whites
- Dash salt
- 1 Tablespoon dark rum
Details
Preparation
Step 1
1. Preheat oven to 375 degrees. Grease, then line with waxes paper, the bottoms of two 9" cake pans. Sift together the flour, baking powder, nutmeg, cinnamon, allspice and salt.
2. In a large bowl, with mixer at medium speed, cream the butter while gradually adding sugar; beat until smooth. Then beat in egg yolks, at at once.
3. Now alternately beat in flour mixture and water, blending well; add rum and walnuts. Beat egg whites until stiff but not dry; fold into batter.
4. Turn into pans. Bake 30 minutes, or until done. Cool on wire racks 10 minutes; remove from pans; finish cooling. If cake is to be frosted the next day, wrap layers in foil, and store overnight.
5. To assemble cake: Make the filling by beating the heavy cream to stiff peaks; fold in salt, nutmeg and cinnamon. Place on top of first layer, then fill and cover with second layer of cake.
6. To make Frosting: In a saucepan, cook syrup to 240 degrees on a candy thermometer, or until a little mixture, dropped in cold water, forms soft balls.
7. Meanwhile, beat egg whites until frothy; add salt and beat until stiff by not dry. Now gradually add syrup, while beating. When all the syrup has been added, add rum. Continue beating until mixture hangs in peaks when beater is raised. Frost the cake, and enjoy! Keep leftovers refrigerated.
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