Serves: 9
Total Calories: 109
Beat first 6 ingredients together for 4 minutes. Grease a springform or angel food cake pan with softened margarine, and pat toasted almonds against side of pan, lining sides and also bottom. Put pan into refrigerator to help almonds stay in place.
Carefully pour or spoon the cake batter into pan and bake at 350° for 40 minutes, or until a toothpick comes out clean. Remove from pan carefully. Cake may be garnished with 5 red cherries and mint leaves, or holly leaves.
This Easy Almond Rum Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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