Italian Rum Cake Secret Reveal!

Italian Rum 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 3-91inch 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.
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, dont burn. Cool to room temperature.

Assemble Cake:
Your cake is now ready to be frosted: Frost with whip cream. Dont forget to put your sliced almonds on the sides and shaved chocolate on top with the cherries.

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