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Name: Rum Barada
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 8 tb Butter softened; 1/2 c Almonds Or Cadju Nuts**; 1 ts Baking Powder; 1 Piece (Large) Candied; 1 c Flour *; 2 tb Heavy cream; 2 Eggs beaten; 2 tb Apricot jam; strained; 1 Egg yolk; 4 tb Butter; 1/4 c Superfine Sugar; 1/2 c Superfine Sugar Plus 1; 1/4 ts Vanilla extract; 3 tb Rum; 2 tb Rum; optional; Candied cherries; Candied angelica; cut into

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INGREDIENTS

8 tb Butter ; softened
1/2 c Almonds Or Cadju Nuts**
1 ts Baking Powder
1 Piece (Large) Candied
1 c Flour *
2 tb Heavy cream
2 Eggs ; beaten
2 tb Apricot jam; strained
1 Egg yolk
4 tb Butter
1/4 c Superfine Sugar
1/2 c Superfine Sugar Plus 1
1/4 ts Vanilla extract
3 tb Rum
VANILLA FILLING
2 tb Rum; optional
Candied cherries
Candied angelica; cut into

Servings

INSTRUCTIONS

*sift 3 times with baking powder ** ground and mixed with a few drops of almond extract Beat the butter and 1/2 cup of sugar together to a pale cream. Beat in first the beaten eggs, then the sifted flour, baking powder and vanilla extract. Put the mixture into a buttered and floured tube cake pan and bake in a preheated 350 deg. F oven for about 30 minutes, or until the cake is pale golden brown on top and begins to ease away from the sides of the pan. Cool the cake for 10 minutes in the pan, then turn it onto a wire rack placed over foil to cool completely. With a small-pronged fork, prick the cake all over on the underside, and here and there on the top and sides. Dissolve the remaining 1 tablespoon of sugar in 2 tablespoons of water and add 2 tablespoons or the rum. Spoon this mixture over the surface of the cake so that it runs into the pricked holes. Place the cake on a serving dish. In a small saucepan, thoroughly mix the apricot jam and the remaining rum. Set the mixture over very low heat and stir very gently until it is hot and clear. Use a clean, dry pastry brush to coat the whole of the outside crust of the cake--including that of the center cavity--with the apricot mixture. The cake should now have a clear jellied appearance. Chill the cake thoroughly in the refrigerator. To make the filling, beat the butter until soft. Add the sugar, and cream the mixture together for a few minutes until light and fluffy, then, if using, beat in the rum by degrees. Beat all together until the mixture is pale in color and thick. Add the egg yolk, mix well, then add the ground nuts and cream and beat again for a few minutes. If the chopped ginger is used, it should be added now. Chill the mixture in the refrigerator, then pile it up in the hollow center of the cake, round the top nicely. Fill a pastry bag with any remaining mixture and with a large No. 5 closed star tube, pipe a neat decoration on top of the cake around the edge of the center filling. Decorate the bottom edge of the cake in the same manner. Garnish the cake with cherries and angelica leaves, and arrange a cluster of cherries and angelica leaves on top of the center filling. Refrigerate until required, and serve Ice-cold. NOTE: Cadju nut is another name for cashew nut. If made some time before it is to be used, the barada should be covered over with parchment paper while it is chilling in the refrigerator. Makes one 8-inch tube cake. Posted to recipelu-digest Volume 01 Number 480 by James and Susan Kirkland on Jan 08, 1998

NOTES

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Rum Barada

8 tb Butter softened
1/2 c Almonds Or Cadju Nuts**
1 ts Baking Powder
1 Piece (Large) Candied
1 c Flour *
2 tb Heavy cream
2 Eggs beaten
2 tb Apricot jam; strained
1 Egg yolk
4 tb Butter
1/4 c Superfine Sugar
1/2 c Superfine Sugar Plus 1
1/4 ts Vanilla extract
3 tb Rum
 VANILLA FILLING
2 tb Rum; optional
 Candied cherries
 Candied angelica; cut into

*sift 3 times with baking powder    ** ground and mixed with a few drops of almond extract    Beat the butter and 1/2 cup of sugar together to a pale cream. Beat in  first the beaten eggs, then the sifted flour, baking powder and vanilla  extract. Put the mixture into a buttered and floured tube cake pan and bake  in a preheated 350 deg. F oven for about 30 minutes, or until the cake is  pale golden brown on top and begins to ease away from the sides of the pan.    Cool the cake for 10 minutes in the pan, then turn it onto a wire rack  placed over foil to cool completely.    With a small-pronged fork, prick the cake all over on the underside, and  here and there on the top and sides. Dissolve the remaining 1 tablespoon of  sugar in 2 tablespoons of water and add 2 tablespoons or the rum. Spoon  this mixture over the surface of the cake so that it runs into the pricked  holes. Place the cake on a serving dish.    In a small saucepan, thoroughly mix the apricot jam and the remaining rum.  Set the mixture over very low heat and stir very gently until it is hot and  clear. Use a clean, dry pastry brush to coat the whole of the outside crust  of the cake--including that of the center cavity--with the apricot mixture.  The cake should now have a clear jellied appearance.    Chill the cake thoroughly in the refrigerator.    To make the filling, beat the butter until soft. Add the sugar, and cream  the mixture together for a few minutes until light and fluffy, then, if  using, beat in the rum by degrees. Beat all together until the mixture is  pale in color and thick. Add the egg yolk, mix well, then add the ground  nuts and cream and beat again for a few minutes. If the chopped ginger is  used, it should be added now. Chill the mixture in the refrigerator, then  pile it up in the hollow center of the cake, round the top nicely.    Fill a pastry bag with any remaining mixture and with a large No. 5 closed  star tube, pipe a neat decoration on top of the cake around the edge of the  center filling. Decorate the bottom edge of the cake in the same manner.  Garnish the cake with cherries and angelica leaves, and arrange a cluster  of cherries and angelica leaves on top of the center filling. Refrigerate  until required, and serve Ice-cold.    NOTE: Cadju nut is another name for cashew nut.    If made some time before it is to be used, the barada should be covered  over with parchment paper while it is chilling in the refrigerator. Makes  one 8-inch tube cake.  Posted to recipelu-digest Volume 01 Number 480 by James and Susan Kirkland  <kirkland@gj.net> on Jan 08, 1998

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Nutrition

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Serving Size: 1 Serving (889g)
Recipe Makes: 1 Servings

Calories: 2659
Calories from Fat: 1790 (67%)

Amt Per Serving		% DV

	Total Fat 198.9g	265 %
	Saturated Fat 108.2g	541 %
	Monounsaturated Fat 58.5g
	Polyunsanturated Fat 13.4g
Cholesterol 2711.2mg		834 %
Sodium 2060.6mg		71 %
Potassium 863.6mg		23 %
Total Carbohydrate 119.6g		35 %
	Dietary Fiber 3g	12 %
	Sugars, other 116.5g
Protein 78.9g		113 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2659

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