Old Time Cooking Recipes » rum

Old Fashioned Rum Cake Recipe

admin — Wed, 06 Aug 2008 14:28:54 +0000

Ingredients:
ALMOND LAYER:
6 egg yolks
150 g sugar
150 g almonds, toasted and ground
1 tbs. bread crumbs
1 tbs. rum
1 tbs. all-purpose flour
1 tsp. vanilla extract
6 egg whites

YELLOW LAYER:
2 eggs
100 g sugar
70 g all-purpose flour

CREAM:
200 ml cold milk
2 tbs. sugar
1 tbs. all-purpose flour
3 egg yolks
1/2 tsp. vanilla exstract
3 egg whites
140 g butter
1 tbs. sugar
1 tbs. cocoa

ICING:
200 ml coffee
2 tbs. sugar
30 g chocolate
1/2 tbs. butter

Preparation:

ALMOND LAYER: Whisk egg yolks with the sugar. Add almonds, bread crumbs, rum flour and vanilla extract. Beat the egg whites until firm and gently stir into batter. Bake. Let cool.

YELLOW LAYER: Whisk egg yolks with the sugar. Fold in flour. Bake. Let cool.

CREAM: Put milk, egg yolks, sugar, flour, and vanilla in pot. Cook, stirring constantly, over barely simmering water until smooth and thickened.

GLAZE: Cook coffe, sugar, chocolate until thickened. Remove from heat. Add butter.

To assamble the cake: sprinkle yellow disk with rum and spread with cream. Put almond disk on top. Glaze.

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Valentine Cake with Rum

admin — Wed, 06 Aug 2008 14:27:43 +0000

Ingredients:
1 lb almonds
1 lb sugar
16 eggs
1 gill rum
pie crust

Preparation:

Crush one pound of almonds with one pound of sugar and three eggs; make it into a very fine paste.

Put it into a basin and dilute gradually with thirteen eggs and one gill of rum; beat well until perfectly light.

Line a mold with very thin sweet paste (pie crust); fill it three-quarters full with the preparation and strew over some finely cut-up almonds.

Bake in a very slack oven for three-quarters of an hour, then turn the cake out on a grate and allow to cool; when cold glaze with a light frosting flavored with rum.

This cake can be kept for several months if wrapped in tin-foil and left in a dry cool place.

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Rum Sauce for Bread Pudding

admin — Thu, 03 Jul 2008 13:02:11 +0000

Ingredients:
2 teaspoons flour
1 1/2 cups brown sugar
3/4 cup milk
3/4 cup heavy cream
1 Tbsp dark rum
1 tsp vanilla extract

Preparation:

Combine all ingredients. Cook over medium heat until thick, stirring constantly.

Serve with old fashioned bread pudding.

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Rum Ball Receipe

admin — Thu, 26 Jun 2008 17:14:31 +0000

Ingredients:
200 g (7 oz) finely ground shortbread cookies
200 g (7 oz) butter, melted
50 g (1.7 oz) cocoa
300 g (10 oz) powdered sugar
1 tbs vanilla extract
1 tsp rum
1-2 eggs

Preparation:

Mix all ingredients. Chill if necessary.

Shape into balls.

Store in a tightly covered tin.

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Freeze Rum Balls

admin — Thu, 26 Jun 2008 17:00:17 +0000

Ingredients:
600 g (1 lb 5 oz) finely ground shortbread or vanilla wafer cookies
200 g (7 oz) powdered sugar
250 g (0.5 lb) margarine, melted
1 egg
2 tbs jam
2 tbs cocoa
100 g (3.5 oz) chocolate, melted
1 tbs vanilla extract
2 tbs rum

Preparation:

Mix all ingredients. Chill if necessary.

Shape into 1 inch balls. Roll the rum balls in 1/2 cup powdered sugar. Let dry on tray for 1 hour.

Store in a tightly covered tin at room temp for up to 3 weeks or freeze for up to 1 month.

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Chestnut Rum Yule Log Cake Recipe

admin — Tue, 24 Jun 2008 12:25:01 +0000

Ingredients:
750 g (1.5 lb) pureed chestnuts
3 eggs
1dl (4 fl oz) cream
1 tsp vanilla extract
30 ml (1 fl oz) rum
400 g (0.9 lb) chocolate, melted
100 g (3.5 oz) butter, melted
100 g (3.5 oz) g sugar
250 g (0.5 lb) candied chestnuts

Preparation:

Line pan and line with a damp kitchen cloth.

Beat eggs, vanilla and cream. Add chestnut puree, rum, 50 g (0.4 lb) chocolate and butter. Mix well. Pour into prepared pan. Chill in refrigerator for at least 12 hours.

Melt remaining 50 g (0.4 lb) chocolate and sugar in a double boiler.

Take the „log“ out of the pan, spread with chocolate. Run a fork along the icing so that it resembles tree bark. Decorate with candied chestnuts.

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