Rum Almond Cake

Posted on Oct 14 2015 - 12:00am by recipeadmin

Ingredients & Directions


CAKE
1 c Carob chips
1 c Butter
1/2 c Rum
1/2 c Honey
2 tb Maple syrup
1 tb Molasses
3 ea Eggs
1/3 c Chopped almonds
2 c Whole wheat pastry flour
2 ts Baking powder

FROSTING
1/2 c Carob chips
2 tb Rum
5 tb Butter
1/2 c Sliced almonds

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

Yields
8 Servings

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