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Eggnog Cake #1

Author/Submitted by: Los Angeles Times Newspaper, Food Section, Thursday December 12, 1991. By Rose Dosti Times Staff Writer.
Servings: 6
Categories: Cakes / Christmas / Desserts / Holidays

1  cup  Butter or margarine
2  cups  Sugar
5    Egg yolks
1/4  cup  Light rum
1  cup  Almonds, toasted, slivered
1    Angel food cake
1  cup  Heavy whipping cream

1. Cream together butter and sugar until light and fluffy. Add egg yolks one at a time,beating well after each addition. Blend in rum and 3/4 cup almonds. With sharp knife or string cut angel food cake into 3 even layers. Restack layers with filling between each.

2. Chill cake 24 hours. Just before serving, whip cream until stiff. Use to frost cake. Sprinkle cream with remaining 1/4 cup almonds.

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