Recipe - Frankfurt Ring

3 One half ounce Butter or margarine
5 One half ounce Sugar
3 Eggs
2 tablespoon Rum
5 One half ounce Plain flour
2 ounce Cornstarch
2 teaspoon Baking powder

CREAM FILLING
1 pack Vanilla pudding
7 ounce Butter

FILLING
1 tablespoon Butter
2 One half ounce Sugar
4 One half ounce Almonds; finely chopped

CAKE: Cream butter with sugar; add rum. Add eggs one at a time, stirring
after each. Sift flour, cornstarch & baking powder & gradually combine with
butter mixture. Pour into greased ring pan, placed low in oven & bake at
375 for 3545 minutes. Cool, and next day cut cake in two layers. Fill
between layers with some jam & One half the cream filling: Cook pudding
according to package directions; cool & continue stirring. Melt butter
until foaming & add to pudding, spoon by spoon. Do not let mixture get too
cold or it will curdle. For topping, melt butter until foaming; add sugar &
stir until sugar turns light brown. Add almonds & reheat, stirring
constantly. Let almond mixture cool on parchment paper. Spread cake with
remaining cream filling, sprinkle with almond mixture. Best eaten one day
after it is made.

FRAU KARL (RENATE) GROETEKE

TIME INCLUDES OVERNIGHT COOLING

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.