Italian Rum Cake
by Andrew Krause

This cake has won several awards for me over the past years.

Cake:
6 whole eggs
1 cup sugar
1 tablespoon rum concentrate
1 cup cake flour

In a 5 quart mixing bowl whip the eggs and rum concentrate adding the sugar 1/3 at a time allowing 3 to 4 minutes between additions until all the sugar is in, whip until real fluffy and fold in your cake flour, add mixture to 3-9x1inch cake pans, bake in preheated 350 degree oven until golden brown, cool.

Syrup For Cake: 1 cup corn syrup 1/2 cup rum concentrate Combine corn syrup and rum concentrate

When cake is cool drizzle syrup on to all 3 layers of cake.

Filling:
6 egg yolks
3 tablespoons corn starch
1/3 cup sugar
2 cup milk
1/2 cup rum concentrate

In a stainless steel sauce pan whip together eggs, cornstarch, sugar, milk and rum concentrate. Place pan on stove over medium heat until thick mixing regularly, don't burn. Cool to room temperature.

Assemble Cake: