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Almond Rum Cake

3 eggs
1/2 teaspoon cream of tartar
2/3 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
3/4 cup milk
2 1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup finely chopped blanched almonds
2 teaspoons dark rum

Preheat oven to 300F (150 degrees C). Grease one 10-inch tube pan
and sprinkle the almonds evenly over the bottom.

Separate the eggs. In a bowl, beat the egg whites with the cream
of tartar until stiff. Set aside.

In a large bowl, cream the butter with the sugar. Beat in the egg
yolks, then the vanilla, almond extract, lemon juice, lemon rind
and milk.

In another bowl, stir together the flour, baking powder, and baking
soda. Beat into the creamed mixture. Stir in about 1/3 of the egg
whites to lighten the batter and then fold in the rest gently but
thoroughly. Turn batter into the prepared pan.

Bake at 300F (150 degrees C) for 1-1/2 hours or until cake tests
done when a toothpick inserted neat the center comes out clean. As
soon as you remove the cake from the oven, sprinkle the top evenly
with the rum. Transfer to a rack to cool. Makes about 14 servings.

Makes 1, 10-inch tube pan.


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