Almond Rum Cake




  1. Grind raw almonds in a food processor until mealy in consistency. Set aside.
  2. Mix flour with baking soda, baking powder, and salt. Set aside.
  3. Cream butter with sugar. Beat in eggs, and then add 1 teaspoon almond extract, vanilla extract, sour cream, rum and ground almonds.
  4. Combine flour mixture with butter-sugar-almond mixture, stirring only enough to make a thick batter. It should retain some lumps. (They will bake away; over- stirring will toughen the cake.) Pour into buttered and floured 9 inch springform pan*, top with sliced almonds and bake at 350 degrees for 40-45 minutes.
  5. Mix confectioner’s sugar with milk and remaining ½ teaspoon of almond extract. Remove cake from oven, pour confectioner’s sugar mixture over cake, and return to oven for another 5 minutes or until cake seems firm and not runny inside. (A knife or cake tester will not emerge clean from this cake since it is so moist.)**


Advance Preparation: This cake tastes best prepared the day before, and continues to stay moist and delicious for three days.

* Cover the outside bottom of the spring form with foil to prevent leakage.

** I personally prefer to cover the top with powdered sugar before serving. Choose whichever finish you like best.