Italian Rum Cake                                                    Main page/Hoof bladsy                                      Home Italian Rum Cake Recipe Cake: 6 whole eggs 1 cup sugar 1 tablespoon rum concentrate 1 cup cake flour In a 5 quart mixing bowl whip the eggs and rum concentrate adding the sugar 1/3 at a time allowing 3 to 4 minutes between additions until all the sugar is in, whip until real fluffy and fold in your cake flour, add mixture to 3-9x1inch cake pans, bake in preheated 350 degree oven until golden brown, cool. Syrup For Cake: 1-cup corn syrup 1/2-cup rum concentrate Combine corn syrup and rum concentrate When cake is cool drizzle syrup on to all 3 layers of cake. Filling: 6-egg yolks 3 tablespoons corn starch 1/3 cup sugar 2 cup milk 1/2 cup rum concentrate In a stainless steel sauce pan whip together eggs, cornstarch, sugar, milk and rum concentrate. Place pan on stove over medium heat until thick mixing regularly, don't burn. Cool to room temperature. Assemble Cake: Starting with cake on a cake board or whatever the place filling evenly and repeating until ending with cake on top. Your cake is now ready to be frosted: Frost with whipped cream and decorate as picture above. Don't forget to put your sliced almonds on the sides and shaved chocolate on top with the cherries.