Ingredients:
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon allspice
12 tablespoons butter, softened,divided
1 cup granulated sugar, divided
3/4 cup packed light brown sugar, plus
2 tablespoons packed light brown sugar, divided
4 eggs
3 cups heavy cream, divided
5 tablespoons dark rum, divided
2 teaspoons vanilla extract, divided
colored crystal sugar ( Purple, green, and gold)
Directions:
Preheat oven to 350*F.
Grease 2 8″ round cake pans.
Combine the first 5 ingredients; set aside.
Using an electric mixer on medium-high speed, cream 10 Tbsp.
butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
Blend in the eggs one at a time.
Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
vanilla; blend well.
Reduce mixer speed to medium; gradually beat in the flour mixture.
Spread batter evenly in the prepared pans.
Bake for 30 minutes, or until a toothpick comes out clean.
Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
Poke holes in bottoms of cakes; brush with remaining rum syrup.
Cool completely.
With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
Top with the other cake layer.
Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
Spread top and sides of cake with remaining whipped cream.
Pipe rosettes on top of the cake; sprinkle each with colored sugar.
Servings: 16
Time preparation: 45 min.
Time total: 105 min.