Italian Rum Cream Cake By Freda Recipes

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FREDA'S ITALIAN CREAM CAKE

I love this recipe. My sister in law used to make this whenever we went home to Southern Illinois to visit my husband's sisters and brothers. I always loved it. I've never been able to make it as well as Freda but this recipe is a close second. If you are looking down from heaven, Freda, I have named this cake for you.

Provided by Linda Griffith

Categories     Cakes

Time 50m

Number Of Ingredients 17



Freda's Italian Cream Cake image

Steps:

  • 1. Cream Crisco, butter and sugar together. Separate eggs and add the five yolks, one at a time. Add dry ingredients along with buttermilk. Stir in nuts. Fold in stiffly beaten egg whites. Bake in three greased and floured 9 inch cake pans for 30 minutes at 350 degrees. Remove from oven and let rest for 5 minutes before removing from pans and placing on wire cake rakes to cool completely.
  • 2. Icing: Warm butter and cream cheese to room temperature. Mix with remaining ingredients until smooth. Frost cake and decorate with pecans.

1/2 c crisco shortening
2 c sugar
1 stick butter
1 tsp vanilla
1 tsp baking soda
5 large eggs
2 c all purpose flour
1 c buttermilk
1/2 tsp salt
2 c coconut
1 c pecans, chopped
FROSING
1 stick butter, softened
1 box cream cheese, 8oz., softened
1 box powdered sugar
1 tsp vanilla
1 c pecans

ITALIAN CREAM CAKE

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12-15 servings

Number Of Ingredients 19



Italian Cream Cake image

Steps:

  • For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
  • COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
  • BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
  • For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.

CAKE:
Crisco® Flour No-Stick Spray
1 cup Crisco® All-Vegetable Shortening or 1 stick Crisco® All-Vegetable Shortening Sticks
2 cups sugar
5 large eggs, separated
1 tsp. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups buttermilk
1 1/2 cups flaked coconut (4 oz.)
1 cup finely chopped pecans
CREAM CHEESE FROSTING:
12 oz. cream cheese or 1 1/2 (8 oz.) pkgs., softened
6 cups powdered sugar
1 1/2 tsps. vanilla extract
1/2 cup butter, softened
3/4 cup flaked coconut, if desired
1/4 cup chopped pecans, if desired

ITALIAN RUM CAKE

Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream. PLEASE NOTE: This is an egg leavened cake! The egg yolks and whites MUST be beaten to the correct volume and consistency or the recipe will not work. Also, the other ingredients must be folded in (beaten WHITES folded INTO the YOLK/sugar mixture NOT the other way around) in the order given in the directions or the cake will not turn out. The finished layers will be thin depending on the size of your pan. The smaller the pan, the thicker the layers and the longer the baking time needed. If you are expecting this cake to turn out like a "Génoise or American sponge cake," you will be disappointed as this is not a Génoise sponge recipe.

Provided by Dee514

Categories     Dessert

Time 2h

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 30



Italian Rum Cake image

Steps:

  • Italian Sponge Cake (Pan di Spagna):.
  • Place egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume, and thick like frosting - it can take up to 15 minutes (or longer with a hand mixer) of beating to reach the proper volume/texture) .
  • Add flour, a little at a time, gently folding it in until well blended.
  • Gently fold in vanilla and lemon rind (if using it).
  • Beat egg whites until stiff but not dry and fold into cake mixture.
  • Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2-inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9-inch layer pans).
  • Pour cake batter into prepared pan(s) and bake at 375°F for 15 to 35 minutes (depending on your oven and the volume of your pans.), or until toothpick inserted in center comes out clean.
  • Remove cake from oven and turn out (of pan) onto a cake rack to cool completely.
  • Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.
  • Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
  • In a separate sauce pan, scald milk.
  • Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
  • Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
  • Cook 4 minutes longer, stirring constantly.
  • Remove pan from heat, add butter and mix well.
  • Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
  • If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
  • Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well.
  • In a separate sauce pan, scald milk.
  • Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
  • Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
  • Cook 4 minutes longer, stirring constantly.
  • Add chocolate and while stirring, cook 1 minute longer.
  • Remove pan from heat, add butter and mix well.
  • Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
  • If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
  • Rum Syrup*: Mix together the water, sugar, and rum in a small pot.
  • Bring to a boil, and stir until the sugar is dissolved.
  • Remove from the heat and cool before using.
  • *NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.
  • Stabilized Whipped Cream - Corn Syrup Method: In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
  • Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
  • Stabilized Whipped Cream - Gelatin Method: Prepare gelatin- Soak plain gelatin in cold water for 5 minutes.
  • Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved.
  • Set aside to cool before using.
  • In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer.
  • Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.
  • Whip the cream until barely stiff.
  • Add melted and cooled gelatin all at once to cream during whipping.
  • Stop whipping when cream forms soft peaks.
  • Finish beating with whisk to adjust consistency to stiff peaks.
  • Use/serve immediately or cover and refrigerate until needed.
  • If peaks have softened during refrigeration, rewhip by hand using a whisk.
  • Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch layers.
  • Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum, be careful not to get the cake too wet, or layers will become soggy.
  • Allow sprinkled/brushed rum to soak into the cake for about 5 minutes.
  • Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum.
  • Spread a layer of vanilla pasticciera cream on the first sponge layer.
  • Top the vanilla cream layer with another layer of rum sprinkled sponge cake.
  • Spread a layer of stabilized whipped cream on the second sponge layer.
  • Top the whipped cream layer with another layer of rum sprinkled sponge cake.
  • Spread a layer of chocolate pasticciera cream on the third sponge layer.
  • Top the chocolate layer with the last layer of sponge cake.
  • Frost the top sponge cake layer (and sides of cake, optional) with remaining stabilized whipped cream.
  • Cover and refrigerate 1 hour before serving.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 657.9, Fat 40.3, SaturatedFat 23.9, Cholesterol 274.1, Sodium 115, Carbohydrate 64, Fiber 1.1, Sugar 45.5, Protein 10.3

5 egg yolks
5 egg whites
1 1/2 cups sugar
1 1/4 cups pastry flour, sifted
1 teaspoon vanilla
1/2 teaspoon grated fresh lemon rind (optional)
3 tablespoons sugar or 3 tablespoons confectioners' sugar
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla
2 cups whole milk
1 tablespoon butter
3 tablespoons sugar (or confectioner's sugar)
3 egg yolks
3 tablespoons flour
1/2 teaspoon vanilla
2 cups whole milk
2 ounces baking chocolate, grated
1 tablespoon butter
1/4 cup dark rum (light rum may be used in place of dark) or 1 tablespoon rum flavoring (light rum may be used in place of dark)
1/3 cup water
1/2 cup sugar
2 cups heavy cream
1/2-1 teaspoon vanilla
2 teaspoons light corn syrup
2 cups heavy cream
2 tablespoons cold water
1 teaspoon unflavored gelatin
1 teaspoon vanilla
1 -2 tablespoon sugar

ITALIAN CREAM CAKE I

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 14



Italian Cream Cake I image

Steps:

  • Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  • Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  • Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  • Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

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