Macadamia Nut Cake

 

Ingredients:

Cake:

Cup

All-purpose flour

Tsp

Baking powder

4

Tbl

Butter, softened

1

Cup

Macadamia nuts or almond, finely chopped

4

 

Egg whites

Cup

Sugar

2

Tbl

Rum or rum extract

Frosting:

9

Tbl

Butter

4-1/2

Cup

Confectioners sugar

6

Tbl

Light cream

1-1/2

Tsp

Vanilla extract

2

Tbl

Rum or rum extract

Cup

Macadamia or almonds, finely ground

 

 

 

8

 

Almonds, coarsely chopped

Directions:

Preheat oven to 375F. Generously grease a 9 round cake pan or springform pan.

Cake: In a small bowl, sift together the flour with the baking powder. In a large bowl with an electric mixer beat the butter and the chopped nuts until creamy. Add the flour mixture.

In a medium bowl beat the egg whites until foamy. Gradually add the sugar, a tablespoon at a time, beating until stiff. Gently fold the meringue into the creamed mixture. Turn the batter into the prepared pan and bake for 20-25 minutes or until cake has pulled away from the pan sides and is golden brown. Remove pan to wire rack to cool for 10 minutes. Remove cake from pan and finish cooling on wire rack.

Meanwhile make the frosting: Beat the butter until fluffy and light. Gradually beat in the sugar alternately with the cream until the sugar is combined. Beat in the vanilla, rum, and cup ground nuts. (Should be of spreading consistency. If to thin add more confectioners sugar if to thick add additional cream).

When the cake had cooled completely, slice in half horizontally to make two layers. Sprinkle rum over the cut surfaces. Place first layer on a platter and spread with 1/3 of the frosting. Press the top layer firmly on top. Spread the remaining frosting over sides and top of cake. Sprinkle with the 8 coarsely chopped almonds.

 

Yields

8-10 servings

 

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