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Thimbleberry Rum Cake

Foreign.Taste's picture
  Eggs 3 , separated
  Cold water 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Grated lemon rind 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
  Flour 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Rum 1 Tablespoon
  Thimbleberries 3 Cup (48 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Brown sugar 2⁄3 Cup (10.67 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Tablespoon
  Water 2⁄3 Cup (10.67 tbs)
  Butter 2 Tablespoon
  Vanilla 1 Teaspoon

Beat egg yolks with water until light.
Gradually add sugar.
Beat 2 minutes.
Add rind and juice.
Sift flour and baking powder together.
Fold into yolk batter.
Beat egg whites stiff.
Fold into batter.
Pour batter into 2 round cake pans at 325°F.for 40 minutes.
Combine thimbleberries with 1/2 cup sugar.
Mash lightly.
Sprinkle rum over cooled cake layers.
Spread mashed berries over 1 layer, top with other layer.
Combine brown sugar, granulated sugar, cornstarch, water and butter.
Bring to boil over medium high heat.
Cool slightly; add vanilla.
Spread over cake.

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Thimbleberry Rum Cake Recipe