Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------CAKE---------------------------------
1 c Butter; NO Margarine
1 1/2 c Sugar
6 ea Eggs; Large *
1 1/2 ts Grated Lemon Rind
8 tb Rum
4 ts Baking Powder
3 1/2 c Flour; Unbleached, Sifted

--------------------BUTTER-CREAM FILLING-------------------------
1 c Sugar
3/4 c ;Water
6 ea Egg Yolks; Large
1 tb Rum
1 c Butter;NO Margarine,Unsalted

----------------------PRALINE TOPPING---------------------------
2 tb Butter
1 c Sugar
1/2 c ;Water
1 c Almonds; Blanched, Sliced

-----------------------APRICOT GLAZE----------------------------
1/2 c Apricot Jam

* Egg yolks must be beaten into the cake one at a time so keep the
yolks
seperated from each other.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ CAKE: To prepare cake, cream butter and sugar
until very light and fluffy, about 5 minutes. Beat in egg yolks, one
at a time. Mix in lemon rind and 2 T rum. Sift baking powder and
flour together. Gently mix into the butter mixture. Beat egg whites
until stiff but not dry. Gently fold the egg whites into the batter.
Pour into a well-greased 10-inch tube pan. Bake in a preheated 325
degree F. oven for about 60 minutes or until the cake tests done.
Cool cake in pan for 10 minutes adn then turn out on wire rack to
cool completely. Slice cake crosswise into 3 layers. Pour about 2 T
of rum over each layer. Butter-Cream Filling: For butter-cream
filling, boil sugar and water to 238 degrees F. (soft ball stage).
Beat egg yolks until very light and fluffy, 5 to 10 minutes. While
still beating the egg yolks, add the sugar syrup in a thin stream.
Beat 5 minutes more, until very thick and doupled in bulk. Slowly
beat in the rum. Beat the butter in a small bowl until soft and
light. Beat butter into the egg mixture a little at a time. Continue
beating until thick. Chill until mixture can be spread. If mixture
is too soft, beat in additional butter. PRALINE TOPPING: While
butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch
baking pan for praline topping. Then in a 1-quart saucepan, boil
sugar an water to 238 degrees F. (soft ball stage). Stir in almonds;
cook until mixture reaches 310 degrees F. or until syrup carmelizes.
Pour syrup into prepared baking pan. When cool, break up praline and
grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat
jam and press through a strainer or sieve to make apricot glaze. CAKE
ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate
and spread with half of the butter cream. Repeat with second layer.
Place third layer on top. Spread top and sides of cake with apricot
glaze. Press praline powder onto glaze. Any remianing butter cream
can be used to decorate the top of the cake.

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