Rum Almond Cake
VG, SF

Ingredients

CAKE

1 cup carob chips
1 cup butter
1/2 cup rum
1/2 cup honey
2 tbs maple syrup
1 tbs molasses
3 ea eggs
1/3 cup chopped almonds
2 cups whole wheat pastry flour
2 tsp baking powder

FROSTING

1/2 cup carob chips
2 tbs rum
5 tbs butter
1/2 cup sliced almonds

Directions

Prepare cake batter by melting half the carob chips with the butter. Cream the melted mixture together with remaining chips, rum, butter, honey, maple syrup, molasses and eggs. Stir in almonds and flour. Beat in baking powder until well mixed. Pour into an oiled 8-inch square cake pan. Bake at 325 degrees for 25 minutes. Cool before frosting.

For the frosting, melt half the carob chips with half the butter. Blend in rum, remaining butter and remaining chips. Spread immediately onto cooled cake. The frosting will be a light brown with chips. Garnish with sliced almonds.

"RUMMY! YUMMY! The icing is a tad rich. I didn't use the maple syrup or molasses as I figured there were enough flavours with the carob chips, honey, and rum."

Lynn Russell, Tester

Recipe published: Fall, 2000

Holiday Recipes

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