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1
Cake Layers:
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2
Preheat the oven to 350.
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3
Butter three 9-inch round cake pans.
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4
Using an electric mixer, cream together the butter and sugar in a large mixing bowl.
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5
Sift together the dry ingredients and gradually incorporate them.
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6
Slowly add the milk and rum.
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7
In a mixing bowl, beat the egg whites with a dash of salt until stiff and glossy.
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8
Fold the whites into the batter.
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9
Divide the batter evenly among the cake pans.
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10
Bake for 25 minutes, or until the cake pulls away from the sides of the pan.
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11
Unmold the cake layers and let cool completely on a wire rack.
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12
Filling:
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13
In a small bowl, soak the dates and raisins in the 1/4 cup rum for several hours, reserve.
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14
Frosting:
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15
In a heavy saucepan, bring the sugar, corn syrup, and 1 1/2 cups water to a boil and cook until it reaches a temperature of 232, or until the syrup threads 8 inches off the edge of the spoon without dripping.
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16
In a bowl, beat the egg whites with a dash of salt until stiff and glossy.
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17
Gradually beat in the hot syrup.
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18
Drain the dates and raisins, reserving the rum.
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19
Combine the fruits and chopped nuts with one-third of the frosting to making the filling.
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20
Assembly:
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21
Combine 1 cup of Simple Syrup with 1/3 cup white rum and reserved rum.
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22
Trim the tops and bottoms of the cakes.
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23
Brush the bottom layer with some of the rum syrup.
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24
Spread half of the filling over the bottom layer.
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25
Place the second layer on top of the first.
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26
Brush it with syrup and spread with the remaining filling.
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27
Set the top layer in place and brush with a little of the syrup.
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28
Frost the sides and top of the cake, using small circular motions to create swirling peaks.
