My cannoli filling rum cake from childhood from The Home Cook: Recipes to Know by Heart (page 287) by Alex Guarnaschelli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • angrygreycat on October 27, 2018

    Made this for dessert for tomorrow. The filling is very easy. The cake is the Yellow cake recipe also in the book. She instructs you to grease the cake pans, not flour or use parchment. One of my layers stuck very badly, the other was in a push up tin and I was able to get it free of the tin without breaking it up. If I made this yellow cake again, grease, flour and parchment would be used. The other thing to note is that this is supposed to be her general yellow cake and mine tastes very lemony, like a lemon cake not a regular yellow cake. I presume this is due to the fact that you have lemon zest and juice and no vanilla or almond extract to tone that down

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