December Recipe

TORTA ALLA GENOVESE

GENOVESE RUM CAKE

1-¼ cups all-purpose flour
¼ teaspoon salt
8 eggs, separated
2 tablespoons dark rum
1 ¼ cups sugar
2 tablespoons grated orange rind

Preheat the oven to 350 degrees. Sift the flour and salt together. In another bowl beat egg yolks and rum then gradually beat in ¾ cup of the sugar until mixture is light and fluffy. Fold in flour mixture and orange rind.

Beat the egg whites until they form soft peaks. Gradually beat in rest of sugar, fold flour mixture into this mixture. Turn into ungreased 9 inch pan. Bake for 30 minutes or until cake is golden brown and begins to come away from sides of pan. Remove from pan, and cook completely on cake rack.

Rum Cake Filling & Frosting

1 ½ pints whipped cream
1 ¼ cups confectioner’s sugar
½ cup dark rum
Cocoa for dusting top of cake

In mixing bowl whip cream until stiff. Beat in sugar then the rum. When cake has cooled. Spread whipped cream evenly over the tope and sides, Sift cocoa over the top.

(Makes one 9” cake)

Italian Women's Civic Club

of Rochester, Inc.

Service to Others, Rather than Self

December Recipe

TORTA ALLA GENOVESE

GENOVESE RUM CAKE