Rum Almond Cake

Recipe Ingredients

		Cake
1 cup	237ml	Carob chips
1 cup	198g / 7oz	Butter
1/2 cup	118ml	Rum
1/2 cup	118ml	Honey
2 tablespoons	30ml	Maple syrup
1 tablespoon	15ml	Molasses
3		Eggs
1/3 cup	30g / 1.1oz	Almonds - chopped
2 cups	125g / 4.4oz	Whole wheat pastry flour
2 teaspoons	10ml	Baking powder
		Frosting
1/2 cup	118ml	Carob chips
2 tablespoons	30ml	Rum
5 tablespoons	75ml	Butter
1/2 cup	46g / 1.6oz	Sliced almonds

Recipe Instructions

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 325F 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. Serves 8

Source:
Michael Lomonaco

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