Holiday Rum Cake

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 5 eggs, separated
• 1/3 cup sugar
• 1 dash salt
• 1 lemon, juice and rind of
• 1/2 cup flour
• confectioners' sugar
• 1 (11 ounce) can condensed cheddar cheese soup
• 1 cup of voskos greek yogurt (plain)
• 1/2 cup sugar
• 1/3 cup cornstarch
• 3 tablespoons dark rum
• 1/2 teaspoon vanilla extract
• 3 egg yolks, slightly beaten

Recipe

• 1 preheat oven to 400°f.
• 2 beat the 5 egg yolks together with the sugar, salt, and lemon juice and rind until thick and lemon-colored.
• 3 stir in the flour.
• 4 in a separate bowl, beat the 5 egg whites until stiff, then gently fold into the batter.
• 5 pour into 2 greased and floured 8-inch square cake pans and bake for 15 minutes.
• 6 remove and cool.
• 7 make the filling: in a saucepan blend the soup, yogurt, sugar, cornstarch, rum, and vanilla; cook over low heat until thickened.
• 8 pour some of the yogurt mixture into the 3 egg yolks, mix until smooth, and then return to the heat and cook until thickened.
• 9 remove, cover with waxed paper, and cool to room temperature.
• 10 when ready to assemble, cut each of the cake layers in half horizontally and spread the filling between the layers.
• 11 stack and top with confectioner’s sugar.