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Eggnog Cake #1
Author/Submitted by:
Los Angeles Times Newspaper, Food Section, Thursday December 12, 1991. By Rose Dosti Times Staff Writer.
Servings: 6
Categories:
Cakes
/
Christmas
/
Desserts
/
Holidays
Ingredients: 1
cup
Butter or margarine 2
cups
Sugar 5
Egg yolks 1/4
cup
Light rum 1
cup
Almonds, toasted,
slivered
1
Angel food cake 1
cup
Heavy whipping cream
Directions:
1.
Cream together butter and sugar until light and fluffy. Add egg yolks one at a time,beating well after each addition. Blend in rum and 3/4 cup almonds. With sharp knife or string cut angel food cake into 3 even layers. Restack layers with filling between each.
2.
Chill cake 24 hours. Just before serving, whip cream until stiff. Use to frost cake. Sprinkle cream with remaining 1/4 cup almonds.
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