The almonds and rum come together in this rich pound cake that provides a sweet rum glaze with the crunch of almonds. This pound cake is perfect to serve on any occasion! 
The almonds and rum come together in this rich pound cake that provides a sweet rum glaze with the crunch of almonds. This pound cake is perfect to serve on any occasion! 
Shelf life:
7 Days
Conservation:
Room temperature
Containing: 3 Components

Almond Cake

Ingredients: Almond Cake

  • 10.9 oz
    cake flour
  • 7.1 oz
    American Almond Almond Flour Blanched - 25# carton
  • 14.1 oz
    American Almond Almond Paste - 50# carton
  • 1.1 lb
    butter
  • 1.0 lb
    powdered sugar
  • 1.6 oz
    honey
  • 0.1 oz
    fleur de sel
  • 1.3 lb
    eggs
  • 0.3 oz
    Nielsen Massey Vanilla Bean Paste
  • 1.2 oz
    dark rum

Preparation: Almond Cake

  1. Combine the rum, vanilla, and honey; dissolve the salt in this liquid and set aside.
  2. Cream the butter with the sifted powdered sugar until light and fluffy.
  3. Add the almond paste
  4. Add the sifted almond flour
  5. Add the eggs in increments, incorporating each before adding the next.
  6. Add the sifted cake flour.
  7. Add the rum mixture.
  8. Brush soft butter into the molds and sprinkle AA sliced almonds with skin
  9. Fill the molds
  10. Bake at 170°C (338°F) for 45 minutes
  11. Cool on a wire rack

View tools

  • Bowl
  • Paddle attachment
  • Pastry brush
  • Stand Mixer
  • Tamis
  • Rubber Spatula
  • Wire Rack
  • Loaf Pan

Rum Glaze

Ingredients: Rum Glaze

  • 14.1 oz
    Confectioners sugar
  • 1.4 oz
    dark rum

Preparation: Rum Glaze

  1. Combine the rum and sifted confectioners sugar

View tools

  • Bowl
  • Rubber Spatula

Assembly

  1. Once cooled, glaze the cakes with the rum glaze
  2. Decorate with crushed whole roasted almonds with skin

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