Recipe for cooking gateaux au rum
Recipes from France :: French Desserts
1 angel food cake 1 c. butter, melted 1 egg white 2 Tbsp. light rum 1 (1 lb.) box confectioners’ sugar 2 c. finely chopped pecans Buy or prepare angel food cake. Slice horizontally through middle of cake, then make perpendicular slices 1 in. apart around cake, creating 1 x 1 x 2-in. wedges. To cooled butter add unbeaten egg white and rum and beat in enough sugar to make mixture an easy spreading consistency. Spread mixture on every side of cake wedge. Roll immediately in pecans. May be prepared ahead 3 to 4 days. Store in refrigerator in airtight container. Freezes well. Makes about 35 cakes.
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