Rum Torte

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 8 eggs, separated
  • ½ lb. almonds, grated
  • 1 cup sugar
  • Juice and rind of one lemon
  • 2 heaping tablespoons bread crumbs
  • 2 teaspoons flour, mixed with
  • ½ teaspoon baking powder
  • 2 cups confectioner's sugar
  • 2 tablespoons rum
  • 4 tablespoons cream


Beat the yolks with the sugar until light. Add the almonds bread crumbs and lemon. Then fold in lightly, the beaten whites, and the flour and baking powder mixed. Bake in a spring form for one hour in a moderate oven.

Allow the cake to cool somewhat, then cut crosswise through the center into two layers and put in a filling of 1 glass raspberry jelly and 1 cup chopped walnuts.

Frost with the following mixture:

Stirred until smooth. Spread over top and sides. (For trimming the cake use half walnuts and slices of figs.)