Servings: twelve to fourteen.
To really turn this cake into a stellar dessert, serve it with Roasted Pears with Caramel Sauce.
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Make Ahead Tips
You can make this cake ahead and store it in the freezer in a double layer of plastic wrap for up to four weeks. To defrost the cake, unwrap it, set it on a rack, cover it loosely with a towel, and let it sit at room temperature for about 2 hours.
Delicious! When it comes to beaten egg whites I always worry about over- or under-beating them but fortunately this time it worked perfectly (probably the added sugar helped). Served w/ whipped cream but would like to try the pears too, seems like this cake would work very well with them.
This cake was delicious and very had a wonderfully complex flavor. It was fantastic with coffee, but I think it does need the caramel sauce and pears (which I didn't make) so that it doesn't get boring after the first few bites.
I have made this cake several times and it is wonderful. Very light and moist and flavorful. Quite easy to make. I do use a little less rum than the recipe calls for. I have never made the caramel sauce, as I find the cake nicely sweet already and think the caramel would make it too sweet.
I served this cake at my monthly cooking club and it was a huge hit. I served this with the Roasted Pears with Caramel Sauce (see recipe on this site) which really elevated this dessert to an elegant way to end a meal. The sweetness of the cake really plays well with the slight tartness of the roasted pears. Very delicious.
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