Rum cake ring

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Ingredients:

200 gr butter or margarine

200 gr sugar

2 tablespoons vanilla sugar

3 eggs

200 gr flour

100 gr cornstarch

2 teaspoons baking powder

100 gr chopped almonds

3 tablespoons rum

glaze:

200 gr icing sugar

3-4 tablespoons rum

extra:

oven

cake ring pan

Preparation:

© Janneke's Recipe pages - recipe cake, pie and pastry making

Preheat the oven to 180°C/360°F (fan oven 160°C/310°F).

Beat the butter with sugar and vanilla sugar creamy and add one by one the eggs. Keep whipping well.

Mix flour, cornstarch and baking powder and add to the butter.

Mix the batter with the chopped almonds and rum.

Grease a cake ring pan (or baking pan), spoon the batter in and bake the rum cake 60-65 minutes.

Let the ring cool on a wire rack and stir for the glaze the icing sugar with the rum to a smooth mass and cover the cooled cake.

Decorate at flavour with (chopped) preserved fruit.