Franfurter Kranz

• 1 cup butter no margarine
• 1 1/2 cups sugar
• 6 large eggs
• 1 1/2 teaspoons lemon zest grated
• 8 tablespoons rum
• 4 teaspoons baking powder
• 3 1/2 cups flour, all-purpose
• 1 cup sugar
• 3/4 cup ater
• 6 each egg yolks
• 1 tablespoon rum
• 1 cup butter
• 2 tablespoons butter
• 1 cup sugar
• 1/2 cup water
• 1 cup almonds sliced

1. To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
2. Beat in egg yolks, one at a time.
3. Mix in lemon rind and 2 tablespoon rum.
4. Sift baking powder and flour together.
5. Gently mix into the butter mixture.
6. Beat egg whites until stiff but not dry.
7. Gently fold the egg whites into the batter.
8. Pour into a well-greased 10-inch tube pan.
9. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done.
10. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely.
11. Slice cake crosswise into 3 layers.
12. Pour about 2 tablespoon of rum over each layer.

butter, sugar, eggs, lemon zest, rum, baking powder, flour, sugar, ater, egg yolks, rum, butter, butter, sugar, water, almonds

Taken from recipeland.com/recipe/v/franfurter-kranz-47008 (may not work)