Rum almond cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | carob chips |
| 1 | cup | butter |
| ½ | cup | rum |
| ½ | cup | honey |
| 2 | tablespoons | maple syrup |
| ½ | cup | carob chips |
| 2 | tablespoons | rum |
| 1 | tablespoon | molasses |
| 3 | eaches | eggs |
| ⅓ | cup | chopped almonds |
| 2 | cups | whole wheat pastry flour |
| 2 | teaspoons | baking powder |
| 5 | tablespoons | butter |
| ½ | cup | sliced almonds |
Directions
CAKE
FROSTING
Prepare cake batter by melting half the carob chips with the butter.
Cream the melted mixture together with remaining chips, rum, butter, honey, maple syrup, molasses and eggs. Stir in almonds and flour. Beat in baking powder until well-mixed. Pour into an oiled 8-inch square cake pan. Bake at 325 degrees for 25 minutes. Cool before frosting.
For the frosting, melt half the carob chips with half the butter. Blend in rum, remaining butter and remaining chips. Spread immediately onto cooled cake. The frosting will be a light brown with chips. Garnish with sliced almonds.
Serves 8