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Venetian rum cake recipe (1968)

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Vintage Venetian rum cake recipe (1968)

Make this beautiful custard-filled Venetian rum cake the day before you plan to serve it, and add the toasty meringue topping shortly before serving. 

Vintage Venetian rum cake recipe (1968)

Venetian rum cake

Ingredients

1 large package yellow cake mix
1 tablespoon cornstarch
1 14-ounce can sweetened condensed milk
6 eggs, separated by yolks and whites
1-1/3 cups hot water
Vanilla extract
1/4 cup rum
1 8-ounce jar mixed glacéed fruits for cake, finely-chopped
3/4 cup finely-chopped pecans
3/4 granulated sugar

Directions

Make this cake a day before serving.

Make and bake the cake mix as the label directs for two 8-inch layer-cake pans; cool.

Meanwhile, make custard this way:

In a double boiler top, place the cornstarch and slowly stir in the condensed milk, then the unbeaten egg yolks (refrigerate the whites — covered, to ensure no smell contamination); stir until smooth. Then, while stirring constantly, slowly add hot water. Cook over boiling water, stirring constantly, until the custard thickens — about 10 minutes.

Remove from the heat and stir in 1 teaspoon of vanilla extract. Turn the mixture into a bowl and lay a piece of waxed paper that covers the surface of the custard (directly on it); refrigerate.

Getting back to the cake; with a long, sharp knife, split the 2 cooled cake layers in half horizontally, making 4 layers. Now, sprinkle the cut surface of each with 1 tablespoon of rum.

Combine the fruits and the pecans. Now place 1 cake layer, cut side up, on a heatproof platter. Spread with 1/3 of the (now) cold custard, then sprinkle with 1/3 of the fruit-nut mixture. Repeat, using 3 cake layers; top with the fourth cake layer, cut side down.

Refrigerate; then do this the next day, about 3 hours before serving.

Let the egg whites stand out for 1 hour. Start heating the oven to 375 F. Now, with an electric mixer at high speed, beat the egg whites until frothy; add 2 tablespoons of sugar, then beat at a low speed for about 5 minutes, then at high speed for 1 minute.

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Repeat this process until all the sugar is added — then stir in 1 teaspoon of vanilla. Use the meringue to thickly swirl on the top and sides of the cake Bake until the meringue is golden — about 5 minutes. Cool; Refrigerate.

To serve, dip a long, sharp knife in hot water, then cut cake into 12 wedges.

ALSO TRY: Pineapple, coconut & rum mingle in this tropical pina colada cake (1986)

Vintage Venetian rum cake recipe (1968)

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