Preheat oven to 350 degrees. Grease and flour two 9inch round tins.
BUTTER RUM CAKE
3 cups sifted cake flour
3-1/2 tsp baking powder
1/2 tsp salt
Mix in a small bowl, set aside
3/4 cup unsalted, room temp. Butter
1-1/3 cups sugar
6 egg yolks
3/4 cup milk
1/4 cup rum
2 tsp vanilla
In mixing bowl beat butter till creamy, slowly add sugar beat until fluffy. Add egg yolks in 2 batches blending after each addition. Add vanilla.
Turn mixer to low add flour, milk and rum alternating. Beginning and ending with flour.
Pour into prepared pans. Bake 22-28 minutes until toothpick inserted comes out clean. Let cool on racks in pans for 10-15 minutes. Turn cakes out of pans and let cool completely.
RUMMY SIMPLE SYRUP
For brushing on cake layers.
In a small sauce pan
1/4 cup rum
1/3 cup water
1/2 cup sugar
Bring to a boil continue to cook until sugar is dissolved. Remove from heat and let cool.
Slice cooled cakes down the center and brush with cooled rummy syrup.
FILLING CREAM
3 Tbsp sugar
3 egg yolks
3 Tbsp flour
1/2 tsp vanilla
2 cups whole milk
1 Tbsp butter
Mix sugar, eggs, flour and vanilla in a sauce pan. In a separate sauce pan scald milk. Slowly add milk to egg mixture stirring constantly. Bring to a boil and continue to cook 4 minutes. Remove from heat add butter stirring till melted. Place in small bowl, cover and place in fridge 3-4 hours.
Stack cakes filling with cream in between each layer. Let rest in fridge for a couple hours before frosting.
WHIPPED CREAM TOPPING
in a chilled mixing bowl, add 2 cups heavy whipping cream beat until begins to get thick add 2 tsp of light corn syrup down sides of bowl and 1 tsp vanilla. Continue to whip until thick. Frost cake and decorate. I added a cherry on top and almonds on the sides.
ENJOY!!;)
**Recipe is linked to http://www.foodiefriendsfriday.com January 4,2013 linky party******