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Savarin Cake

By many cooks this cake is confounded with the Baba Cake; but there is no good reason for associating the two together. Rub three-quarters of a pound of butter into a pound and a quarter of flour, then mix in five tablespoonfuls of sugar, four well-beaten eggs and sufficient warm milk to make a dough. Knead it well, then mix in a quarter of a pound of leaven. Blanch and chop very fine two ounces of sweet almonds; butter the interior of a cake-mould and spread the chopped almonds over it, put in the cake mixture and place it in a warm place to rise. When well risen set the cake in the oven and bake it. Put half a pint of water in a saucepan with a quarter of a pound of sugar and boil until it is reduced to two-thirds its original quantity, then pour in two wineglassfuls of rum, boil it up and remove from the fire. When cooked turn the cake out of the mould onto a dish and pour the sauce over it. It may then be served either hot or cold.