Name: Rum Barada
Ingredients: 8 tb Butter; softened; 1/2 c Superfine Sugar Plus 1 Tablespoon; 2 Eggs; beaten; 1 c Flour *; 1 ts Baking powder; 1/4 ts Vanilla extract; 3 tb Rum; 2 tb Apricot jam; strained; Candied cherries; Candied angelica; cut into leaves; 4 tb Butter; 1/4 c Superfine Sugar; 2 tb Rum; optional; 1 Egg yolk; 1/2 c Almonds Or Cadju Nuts**; 2 tb Heavy Cream; 1 Piece (Large) Candied Ginger; finely chopped

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Cakes	1	Servings

INGREDIENTS

8	tb	Butter; softened
1/2	c	Superfine Sugar Plus 1 Tablespoon
2		Eggs; beaten
1	c	Flour *
1	ts	Baking powder
1/4	ts	Vanilla extract
3	tb	Rum
2	tb	Apricot jam; strained
		Candied cherries
		Candied angelica; cut into leaves
4	tb	Butter
1/4	c	Superfine Sugar
2	tb	Rum; optional
1		Egg yolk
1/2	c	Almonds Or Cadju Nuts**
2	tb	Heavy Cream
1		Piece (Large) Candied Ginger; finely chopped

INSTRUCTIONS

VANILLA FILLING
*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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