Servings: twelve to fourteen.
To really turn this cake into a stellar dessert, serve it with Roasted Pears with Caramel Sauce.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?