Italian Rum Squares Recipes

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ITALIAN RUM CAKE



Italian Rum Cake image

Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream. PLEASE NOTE: This is an egg leavened cake! The egg yolks and whites MUST be beaten to the correct volume and consistency or the recipe will not work. Also, the other ingredients must be folded in (beaten WHITES folded INTO the YOLK/sugar mixture NOT the other way around) in the order given in the directions or the cake will not turn out. The finished layers will be thin depending on the size of your pan. The smaller the pan, the thicker the layers and the longer the baking time needed. If you are expecting this cake to turn out like a "Génoise or American sponge cake," you will be disappointed as this is not a Génoise sponge recipe.

Provided by Dee514

Categories     Dessert

Time 2h

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 30

5 egg yolks
5 egg whites
1 1/2 cups sugar
1 1/4 cups pastry flour, sifted
1 teaspoon vanilla
1/2 teaspoon grated fresh lemon rind (optional)
3 tablespoons sugar or 3 tablespoons confectioners' sugar
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla
2 cups whole milk
1 tablespoon butter
3 tablespoons sugar (or confectioner's sugar)
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla
2 cups whole milk
2 ounces baking chocolate, grated
1 tablespoon butter
1/4 cup dark rum (light rum may be used in place of dark) or 1 tablespoon rum flavoring (light rum may be used in place of dark)
1/3 cup water
1/2 cup sugar
2 cups heavy cream
1/2-1 teaspoon vanilla
2 teaspoons light corn syrup
2 cups heavy cream
2 tablespoons cold water
1 teaspoon unflavored gelatin
1 teaspoon vanilla
1 -2 tablespoon sugar

Steps:

  • Italian Sponge Cake (Pan di Spagna):.
  • Place egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume, and thick like frosting - it can take up to 15 minutes (or longer with a hand mixer) of beating to reach the proper volume/texture) .
  • Add flour, a little at a time, gently folding it in until well blended.
  • Gently fold in vanilla and lemon rind (if using it).
  • Beat egg whites until stiff but not dry and fold into cake mixture.
  • Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2-inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9-inch layer pans).
  • Pour cake batter into prepared pan(s) and bake at 375°F for 15 to 35 minutes (depending on your oven and the volume of your pans.), or until toothpick inserted in center comes out clean.
  • Remove cake from oven and turn out (of pan) onto a cake rack to cool completely.
  • Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.
  • Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
  • In a separate sauce pan, scald milk.
  • Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
  • Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
  • Cook 4 minutes longer, stirring constantly.
  • Remove pan from heat, add butter and mix well.
  • Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
  • If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
  • Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well.
  • In a separate sauce pan, scald milk.
  • Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
  • Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
  • Cook 4 minutes longer, stirring constantly.
  • Add chocolate and while stirring, cook 1 minute longer.
  • Remove pan from heat, add butter and mix well.
  • Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
  • If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
  • Rum Syrup*: Mix together the water, sugar, and rum in a small pot.
  • Bring to a boil, and stir until the sugar is dissolved.
  • Remove from the heat and cool before using.
  • *NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.
  • Stabilized Whipped Cream - Corn Syrup Method: In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
  • Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
  • Stabilized Whipped Cream - Gelatin Method: Prepare gelatin- Soak plain gelatin in cold water for 5 minutes.
  • Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved.
  • Set aside to cool before using.
  • In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer.
  • Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.
  • Whip the cream until barely stiff.
  • Add melted and cooled gelatin all at once to cream during whipping.
  • Stop whipping when cream forms soft peaks.
  • Finish beating with whisk to adjust consistency to stiff peaks.
  • Use/serve immediately or cover and refrigerate until needed.
  • If peaks have softened during refrigeration, rewhip by hand using a whisk.
  • Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch layers.
  • Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum, be careful not to get the cake too wet, or layers will become soggy.
  • Allow sprinkled/brushed rum to soak into the cake for about 5 minutes.
  • Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum.
  • Spread a layer of vanilla pasticciera cream on the first sponge layer.
  • Top the vanilla cream layer with another layer of rum sprinkled sponge cake.
  • Spread a layer of stabilized whipped cream on the second sponge layer.
  • Top the whipped cream layer with another layer of rum sprinkled sponge cake.
  • Spread a layer of chocolate pasticciera cream on the third sponge layer.
  • Top the chocolate layer with the last layer of sponge cake.
  • Frost the top sponge cake layer (and sides of cake, optional) with remaining stabilized whipped cream.
  • Cover and refrigerate 1 hour before serving.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 657.9, Fat 40.3, SaturatedFat 23.9, Cholesterol 274.1, Sodium 115, Carbohydrate 64, Fiber 1.1, Sugar 45.5, Protein 10.3

RUM SQUARES



Rum Squares image

These pastries are the blueprint for the classic Italian rum cake. As a child it wasn't my favorite, but now I savor every morsel of the rum-soaked sponge cake, sandwiched with vanilla and chocolate pastry cream and puff pastry. Be sure to use a serrated knife in a sawing motion to cut these into squares.

Provided by Maria Bruscino Sanchez

Categories     Cookstr Recipes

Number Of Ingredients 16

4 extra-large eggs
1 cup sugar
Pinch of salt
1 1/4 cups cake flour
2 sheets frozen puff pastry, thawed according to manufacturer's directions
Egg wash (see Notes)
2 cups whole milk
3/4 cup sugar
1/2 cup cornstarch
6 extra-large egg yolks
2 teaspoons pure vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
1/4 cup coarsely chopped semisweet chocolate, for the Chocolate Pastry Cream
1 cup sugar
1 cup water
1/2 cup dark rum

Steps:

  • MAKE THE SPONGE CAKE
  • Preheat the oven to 350°F. Line an 11 x 9-inch quarter-sheet pan with parchment paper.
  • Combine the eggs, sugar, and salt in a stainless-steel bowl set over a saucepan of simmering water. Lightly whisk until the temperature of the mixture reaches 110°F. This will help add volume to your sponge.
  • Transfer the egg mixture to the bowl of a stand mixer fitted with the wire whisk attachment (or use a hand mixer), and whip on high speed until very light, pale, and thick, 10 to 12 minutes. I always set a timer for this stage because it is so important.
  • Carefully fold in flour, a quarter at a time, being careful not to deflate the foam.
  • Spread the batter into the prepared pan.
  • Bake the cake for 15 to 20 minutes, or until golden brown and the center springs back when touched.
  • Remove the pan from the oven. Cool the cake in the pan completely before assembling. (The cake can be made and frozen 2 weeks in advance. Thaw before assembly.)
  • BAKE THE PASTRY
  • Preheat the oven to 400°F.
  • Place the puff pastry sheets on a parchment paper-lined baking sheet. Prick the pastry with a fork and brush with egg wash.
  • . Bake the pastry for 15 to 20 minutes, or until golden brown, pricking the pastry with a fork every 5 minutes. This will keep the pastry flat
  • MAKE THE PASTRY CREAM
  • . In a medium saucepan over low heat, bring 1 cup milk and 1/2 cup sugar just to a boil. In a mixing bowl, whisk cornstarch, egg yolks, remaining 1/4 cup sugar, and remaining 1 cup milk.
  • . Slowly whisk hot milk mixture into egg mixture in a thin stream. Return the mixture to the pan and whisk constantly over low heat until boiling and thick. Remove from the heat and stir in the vanilla and butter.
  • . Transfer half the mixture to a small bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming on top. Cool completely before using.
  • . Add the chocolate to the remaining half of the mixture and stir until the chocolate has melted and the mixture is smooth. Transfer to a small bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming on top. Cool completely before using. (The pastry cream can be made 1 to 3 days in advance. Place in an airtight container and refrigerate.)
  • MAKE THE RUM SYRUP
  • . In a medium saucepan over medium heat, bring the sugar and water to a boil. Boil until the sugar has dissolved, 3 to 4 minutes. Remove from the heat and stir in the rum.
  • ASSEMBLE THE RUM SQUARES
  • . Spread the chocolate pastry cream over one layer of puff pastry. Top with the layer of sponge cake. Brush and soak the sponge cake with rum syrup. Spread a layer of vanilla pastry cream on top of the sponge cake and top with the remaining layer of puff pastry. Refrigerate for 2 to 3 hours or overnight. Slice into 2-inch squares with a serrated knife. Place in paper liners, if desired.

QUICK ITALIAN RUM CAKE CUPS



Quick Italian Rum Cake Cups image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings, with leftover pudd

Number Of Ingredients 6

1 package lady fingers or 4 individual serve store bought sponge cakes
3 ounces rum
2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought prepared vanilla pudding
8 strawberries, sliced
1 teaspoon sugar
1 pouch, 3 ounces, sliced almonds, available on baking aisle of market

Steps:

  • Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.

QUICK ITALIAN RUM CAKE CUPS



Quick Italian Rum Cake Cups image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 package lady fingers or 4 individual serve store bought sponge cakes
3 ounces rum
2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought prepared vanilla pudding
8 strawberries, sliced
1 teaspoon sugar
1 pouch, 3 ounces, sliced almonds, available on baking aisle of market

Steps:

  • Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.

RAISIN SQUARES ITALIAN BAKERY STYLE



Raisin Squares Italian Bakery Style image

This recipe comes from a local Italian bakery shop. They are made with raisin filling or canned apple pie filling also. Give them a try.

Provided by Dinglebop

Categories     Bar Cookie

Time 45m

Yield 20 serving(s)

Number Of Ingredients 15

1 cup lard, room temperature
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
3 teaspoons baking powder
1 large whole egg
1 teaspoon vanilla
milk
flour, for rolling dough
3 cups boiling water
3 1/2 cups raisins, washed
1 cup granulated sugar
4 tablespoons flour
1/2 teaspoon salt
1/4 cup fresh lemon juice

Steps:

  • Wash raisins.
  • Add to the boiling water on low heat in saucepot.
  • Add remaining filling ingredients, salt, sugar, flour, juice, and cook just until thick.
  • Remove from heat and let cool well.
  • Crust:.
  • Mix egg with vanilla and add enough cream or whole milk to make one cup of liquid.
  • Combine remaining ingredients flour, sugar, salt, and lard and lifting to air and rub to make a coarse pea size crumb.
  • Add in liquid and just combine to make a ball of pastry.
  • Divide pastry into two .
  • Dust a board with the flour for rolling and roll one section to fit a 17 x 14 sided ungreased cookie sheet.
  • Spread on cooled raisin filling, or canned apple filling.
  • Roll second half of dough, and place nicely on the top, sealing edges.
  • Prick all over top with a fork and brush with more cream.
  • Sprinkle with granulated fine or coarse sugar over evenly.
  • Bake 350° for 25 minutes until golden.

Nutrition Facts : Calories 317.1, Fat 10.8, SaturatedFat 4.2, Cholesterol 20.3, Sodium 236.4, Carbohydrate 53.5, Fiber 1.6, Sugar 30.2, Protein 3.5

ITALIAN RUM CAKE RECIPE - (4.3/5)



Italian Rum Cake Recipe - (4.3/5) image

Provided by ctozzi

Number Of Ingredients 30

WHIPPED CREAM ICING:
CAKE (Makes two 8 or 9-inch layers)
6 large eggs, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1 cup flour
1 cup dark rum
CREAM FILLING (Pasticciera): (Makes 4 cups)
3/4 cup sugar
1/3 cup cornstarch
3 cups whole milk
5 egg yolks
1 1/2 teaspoons vanilla extract
3 tablespoons butter
2 ounces chopped milk chocolate
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla
GARNISH:
1 cup sliced almonds, toasted
CHOCOLATE GANACHE:
1/4 cup chopped semisweet chocolate
1/4 cup heavy whipping cream
OPTIONAL BUTTERCREAM ICING: (Makes about 3-1/2 cups)
1/2 cup vegetable shortening (Crisco)
1/2 cup unsalted butter, room temperature
4 cups confectioners' sugar
Pinch of salt
1 teaspoon vanilla extract
1/2 cup heavy cream

Steps:

  • CAKE: Preheat the oven to 375°F. Butter two 8 or 9-inch round cake pans. Line the bottom of the pans with circles of waxed paper or parchment. Using an electric mixer with a large bowl, begin to beat the eggs at low speed. Gradually add the sugar and then add the vanilla. Increase the speed to high. Beat the eggs until very thick and pale yellow, about 7 minutes. Place the flour in a mesh strainer. Shake about 1/3 of the flour over the egg mixture. Gently fold in the flour with a rubber spatula. Repeat, adding the flour in 2 more additions. Fold the mixture until all the flour is incorporated. Divide the batter between the 2 prepared cake pans; smooth the tops. Bake for 15 to 20 minutes. The cake should spring back when pressed with a finger and the top is lightly browned. Place the cake pans on wire rack to cool for 10 minutes. Invert the cakes onto the racks and remove the pans. Carefully peel off the paper. Let cool completely before adding rum, filling, and icing. PREPARE THE CREAM FILLING: Combine sugar and cornstarch in a saucepan. In a bowl, whisk together milk and egg yolks Whisk milk mixture into sugar mixture. Place the saucepan over medium heat. Bring the mixture to a boil, whisking constantly. Boil for 1 minute; remove from heat. Stir in vanilla. Transfer 2/3 of the pastry cream to a bowl. Add the chopped chocolate to the cream remaining in the saucepan. Stir the mixture until the chocolate is melted and the mixture is smooth. Transfer the chocolate pastry cream to another bowl. Place a piece of plastic wrap directly on the surface of the pastry creams. Allow to cool for 30 minutes and then refrigerate until cold. ASSEMBLE THE CAKE: Cut both cake layers in half horizontally. Place one of the layers on a serving dish, cut side up. Brush some of the rum over the cake (you want to moisten it without soaking it.) Spread half of the vanilla pastry cream evenly over the cake. Top with a second layer of cake, cut side up. Brush some of the rum over the cake. Spread all of the chocolate pastry cream over the cake. Top with the third layer of cake, cut side up. Brush some of the rum over the cake. Spread the remaining vanilla pastry cream evenly over the cake. Top with the final layer of cake, cut side down. Refrigerate the cake while you prepare the icing. To make the icing and garnish the cake: Beat the heavy cream, sugar, and vanilla together until stiff peaks form. Frost sides and top of cake, reserving some of the cream to pipe stars. Put the reserved whipped cream in a pastry bag; set aside. With the palm of your hand, press the almonds onto the side of the cake. Using the pastry bag, pipe stars around the bottom and top edge of the cake. MAKE THE CHOCOLATE GANACHE: Put the chopped chocolate and cream in a small microwave-safe bowl. Heat on high for 25-30 seconds. Stir until smooth. Heat for additional time if the chocolate is not completely melted and smooth. Allow to cool to room temperature. Apply the chocolate ganache in a decorative design to the top of the cake. You may also use the ganache to write a Happy Birthday or other message on the top. Refrigerate the cake until serving. OPTIONAL BUTTERCREAM ICING: If you'd rather have a buttercream frosting instead of a whipped cream frosting, this is the recipe I'd recommend. It gives the finished cake a different flavor. With an electric mixer, beat together the shortening and butter until light and fluffy. Add the confectioners' sugar and beat until well incorporated. Add the salt, vanilla, and cream. Blend on low until the mixture is smooth. Increase the speed to high, and beat until the icing is fluffy, 3 to 4 minutes.

GRANDMA'S PECAN RUM BARS



Grandma's Pecan Rum Bars image

My grandmother handed down the recipe for these gooey bars, which we all love. The candied cherries are a must. —Deborah Pennington, Cullman, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 2 dozen.

Number Of Ingredients 10

4 cups chopped pecans, divided
1 cup butter, softened
2-1/4 cups packed brown sugar
4 large eggs, room temperature
2 tablespoons vanilla extract
1 cup all-purpose flour
2-1/4 cups red candied cherries
1-1/2 cups chopped candied pineapple
1/2 cup chopped candied citron
1/3 cup rum

Steps:

  • Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan., Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour to creamed mixture, beating well., Spread batter into prepared pan. Combine candied fruit and remaining pecans. Spread fruit and pecans evenly over creamed mixture; press gently to help mixtures adhere. Bake until a toothpick inserted in center comes out clean, about 1 hour. Sprinkle rum over the top; cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 401 calories, Fat 22g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 123mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

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ITALIAN RUM SQUARES | HOMEMADE CHRISTMAS DESSERT RECIPES, …
Jul 20, 2012 - These rum squares taste like you bought them at a fancy Italian bakery ! Very impressive if you bring them to a cookout or get together. They are sooo easy you will be surprised ! Also delicious !
From pinterest.co.uk


ITALIAN RUM SQUARES
Sep 29, 2013 - These rum squares taste like you bought them at a fancy Italian bakery ! Very impressive if you bring them to a cookout or get together. They are sooo easy you will be surpr Very impressive if you bring them to a cookout or get together.
From pinterest.com


ITALIAN CANNOLI CAKE WITH RUM AND CHOCOLATE GANACHE
2017-01-23 Preheat the oven to 350° and spray two deep 6″ cake pans with baking spray or coat with butter and flour. In a standing mixer, beat the room temperature butter with the sugar until light and creamy, about 5 minutes. Beat in the eggs, one at …
From parsnipsandpastries.com


ITALIAN RUM CAKE - CIAO CHOW LINDA
2012-12-06 Italian Rum Cake printable recipe here. for the basic sponge cake: 6 extra large eggs, room temperature 3/4 cup sugar 1 tsp. grated orange or lemon zest 1 t. vanilla 1 1/2 cups cake flour, sifted. Beat the eggs in a mixer until pale yellow, about five minutes or so. Add the sugar and zest a bit at a time and beat until the mixture is thickened enough to fall off the …
From ciaochowlinda.com


20 EASY RUM DESSERTS - INSANELY GOOD RECIPES
2022-06-06 The crust is warm and thick, the custard is perfectly spiced, the apples are tartly sweet, and those rum-soaked raisins pull the whole thing together. This is one dessert that’s darned hard to beat. 4. Bananas Foster. You can make this simple, 15-minute treat with only seven ingredients.
From insanelygoodrecipes.com


EASY ANTIPASTO SQUARES - THE SUBURBAN SOAPBOX
2021-08-14 How To Make Antipasto Squares. Preheat oven to 350 degrees and coat a 9×13 baking dish with cooking spray. Line the bottom of the baking dish with one roll of crescents and pinch the seams together. Layer the capicola (italian ham), salami, pepperoni, provolone and Monterey Jack. Top with the pepperoncini and then roll out the second crescent ...
From thesuburbansoapbox.com


ITALIAN RUM SQUARES
Nov 15, 2020 - These rum squares taste like you bought them at a fancy Italian bakery ! Very impressive if you bring them to a cookout or get together. They are sooo easy you will be surpr
From pinterest.com


ISO ITALIAN RUM CAKE RECIPE - PASTRY & BAKING - EGULLET FORUMS
2010-01-05 I am looking for a recipe for this Italian cake that we called a rum cake. We would go to this bakery, Sarno's, for a birthday cake for someone at work. We always picked this particular cake. I think they called it a Chocolate Rum Torte or maybe a French Chocolate Rum Torte, but I am not sure tha...
From forums.egullet.org


ITALIAN RUM CAKE - THE ENDLESS APPETITE
2020-10-05 Preheat oven to 325 degrees. Generously grease a large bundt pan. Sprinkle chopped nuts evenly in bottom of pan. In a large bowl, add cake mix, pudding mix, eggs, oil, water and rum. Mix well to combine and then pour batter over nuts in pan. Bake for one hour or until it tests done with a toothpick.
From theendlessappetite.com


ITALIAN CREAM & RUM CAKE | FLOUR & FIG
2021-07-26 Add the room temperature eggs, one at a time, incorporating each before adding the next. Add the vanilla extract and beat another 2 minutes until the mixture is combined and very light and airy. 3. Sift together the cake flour, baking powder and salt. Add to the cake batter and mix at low speed for 30 seconds.
From flourfig.com


OLIVE GARDEN ITALIAN RUM PUNCH - COPYKAT RECIPES
2021-11-04 Instructions. Place 1 cup of ice into a Boston shaker. Add sour mix, amaretto, strawberry-passion syrup, and rum. Shake for about 30 seconds. Fill a Tom Collins glass ⅔ full of ice. Strain the rum punch into the glass. Garnish with a …
From copykat.com


ITALIAN RUM CAKE PHILADELPHIA - THERESCIPES.INFO
Italian Rum Cake Recipe - (4.3/5) - Keyingredient tip www.keyingredient.com. Italian Rum Cake. By ctozzi. This Italian Rum Cake is a delicious four layer cake that is flavored with rum, filled with alternating layers of vanilla and chocolate (pasticciera) pastry cream, topped with whipped cream icing, and garnished with almonds.
From therecipes.info


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