Happy 50th Wedding Anniversary To Us

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 “Memories, the one thing that can never be taken away from us. Make lots of them!”    
-Catherine Pulsifer

Hi there,

Today Dom and I are celebrating our 50th Wedding Anniversary. We were married on a beautiful spring day. The marriage was witnessed by 250 people and 3 priests. We knew that there was never going to be any backing out of this contract. Our wedding cake was an Italian Rum Cake baked by Dom’s cousin who owned a bakery in Trenton, NJ. Fifty years ago, most wedding cakes were for show and usually were beautiful but dry and unflavorable. But this cake was one that everyone enjoyed. Italian Rum Cake became a cherished party of our family history. Many, many memories of dinner celebrating birthdays, graduations, and any and all milestones ended with an Italian Rum Cake.

BEFORE
AFTER – AND WE ARE STILL MARRIED!

The following recipe for Italian Rum Cake comes from Diana’sDesserts.com. It is certainly one long and complicated recipe but I am sure some of you wonderful bakers out there may be up to the undertaking. As for me, I always purchased my cake from and Italian Bakery. And, it was always worth the drive.

.

Ingredients

Italian Sponge Cake: 

5 egg yolks 

5 egg whites

1 1/2 cups granulated sugar 

1 1/4 cups pastry flour, sifted 

1 teaspoon vanilla extract 

1/2 teaspoon grated fresh lemon rind (optional) 

Italian Pastry Cream Pasticciera Cream: 

3 tablespoons granulated sugar 

3 egg yolks 

3 tablespoons all-purpose flour 

1/2 teaspoon vanilla extract 

2 cups whole milk 

1 tablespoon butter 

Chocolate Pasticciera Cream: 

3 tablespoons granulated sugar 

3 egg yolks 

3 tablespoons all-purpose flour 

1/2 teaspoon vanilla extract 

2 cups whole milk 

2 ounces baking chocolate, grated 

1 tablespoon butter 

Rum Syrup: 

1/4 cup light or dark rum or 1 tablespoon rum flavoring 

1/3 cup water 

1/2 cup granulated sugar 

Stabilized Whipped Cream-Corn Syrup Method: 

2 cups heavy cream 

1/2 to 1 teaspoon vanilla extract 

2 teaspoons light corn syrup 

Stabilized Whip Cream-Gelatin Method: 

2 cups heavy cream 

2 tablespoons cold water 

1 teaspoon unflavored gelatin 

1 teaspoon vanilla extract 

1 to 2 tablespoons granulated sugar 

For Decoration (optional) 

Sliced almonds, for decorating sides of cake 

Whipped cream, for piping rosettes around top of cake

Instructions:

For the Italian Sponge Cake: 

Preheat oven to 375 degrees F/190 degrees C. Butter and flour two 8 or 9-inch cake pans. Set aside. 

Place egg yolks and sugar in a mixing bowl and beat until lemon colored. Add flour, a little at a time, blending it in well. Add vanilla and lemon rind (if using it). 

Beat egg whites until stiff but not dry and fold into cake mixture. 

Pour cake batter into prepared pans and bake in preheated oven for 40 minutes, or until toothpick inserted in center comes out clean. Remove cakes from oven and turn out of pans onto wire racks to cool completely. 

Note: 

Cakes can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use. 

For the Italian Pastry Cream: 

Place sugar, egg yolks, flour, lemon rind (if using), and vanilla in a saucepan and mix together well. 

In a separate saucepan, scald milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point. Cook 4 minutes longer, stirring constantly. Remove pan from heat, add butter and mix well. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top. 

If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours). 

For the Chocolate Pastry Cream: 

Place sugar, egg yolks flour, and vanilla in a saucepan and mix together well. 

In a separate saucepan, scald milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point. Cook 4 minutes longer, stirring constantly. Add chocolate and while stirring, cook 1 minute longer. Remove pan from heat, add butter and mix well. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top. 

If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours). 

For the Rum Syrup: 

Note: 

If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water. 

Mix together the water, sugar, and rum in a small pot. Bring to a boil, and stir until the sugar is dissolved. Remove from the heat and cool before using. 

For the Stabilized Whipped Cream-Corn Syrup Method: 

In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken. Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form. 

For the Stabilized Whipped Cream-Gelatin Method: 

Prepare Gelatin: 

Soak plain gelatin in cold water for 5 minutes. Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved. Set aside to cool before using. 

In a large well chilled bowl, with well chilled beaters, beat cream with electric mixer. Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do. Whip the cream until barely stiff. 

Add melted and cooled gelatin all at once to cream during whipping. Stop whipping when cream forms soft peaks. Finish beating with whisk to adjust consistency to stiff peaks. 

Use or serve immediately or cover and refrigerate until needed. 

If peaks have softened during refrigeration, re-whip by hand using a whisk. 

Assemble Cake: 

Slice sponge cakes in half (horizontally) to form two layers. Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin layers. 

Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum (be careful not to get the cake too wet, or layers will become soggy). Allow sprinkled/brushed rum to soak into the cake for about 5 minutes. 

Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum. 

Spread a layer of vanilla pastry cream on the first sponge layer. 

Top the vanilla cream layer with another layer of rum sprinkled sponge cake. 

Spread a layer of stabilized whipped cream on the second sponge layer. 

Top the whipped cream layer with another layer of rum sprinkled sponge cake. 

Spread a layer of chocolate pastry cream on the third sponge layer. 

Top the chocolate layer with the last layer of sponge cake. 

Frost the top sponge cake layer and sides of cake with remaining stabilized whipped cream, and if desired, decorate top of cake by piping rosettes using whipped cream and cover sides of cake with sliced almonds, or decorate as desired. Place cake in refrigerator for 1-2 hours before serving. 

Store any uneaten cake in the refrigerator. 

33 responses to “Happy 50th Wedding Anniversary To Us”

  1. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    Happy 50th Anniversary to both of you. Congratulations! Well worth celebrating. The rum cake looks amazing.

  2. Annette Rochelle Aben – Westland, MI – My life is ALL ABOUT being a COMMUNICATOR, so I write/publish books, (find my on Amazon) articles, essays, poetry, heck I love writing LETTERS. I am also a host/producer of internet radio shows; (find me on Blog Talk Radio) my own shows as well as shows that other people host. Since I was a little girl I have been a singer and fronted bands for years. People everywhere are wearing my jewelry and eating the food I create and sell. In my spare time I am a mentor/guide for others along their personal and professional paths. Thank you for joining me here and be sure to let me know what I can help YOU with!
    Annette Rochelle Aben says:

    God Bless your love! <3

  3. 💜 Beautifully YUMMY!!! with Time ⏲️ and Care EveryOne; there is Far Too Much Fast Food These Days and An Associated Increase in Early DEMISE!!! The “Rum” is Particularly Appealing EveryBody

    …💛💚💙…

  4. Happy anniversary Bern and Dom! Todd and I wish you many more happy years together. Keep making beautiful memories! 🙏❤️❤️

  5. Clive – A Man of Kent, long exiled in Essex. I retired in September 2013 and life is generally good. Started the blog for mental health, which is still an important theme for me, but lately I seem to have become a blog DJ 😊🤘
    Clive says:

    Happy Anniversary to you both! I hope you have a wonderful day. 🤵‍♂️👰‍♀️🎂💐

  6. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    Angie@Angie’s Recipes says:

    Happy 50th Anniversary!!

  7. ajeanneinthekitchen – I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.
    ajeanneinthekitchen says:

    Happy Anniversary. Any secrets of your success you are willing to share with the rest of us? 🙂

      • ajeanneinthekitchen – I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.
        ajeanneinthekitchen says:

        🙂 🙂 🙂 Good Advice.

  8. sammee44 – Victoria, BC – I am a West Coast Reader and Writer who enjoys the big and little things in Life. My philosophy is–if you don't enjoy those precious moments and savour the joy, then how can you appreciate the little things that crosses your daily path?
    sammee44 says:

    A truly momentous occasion–my heartiest Congratulations/ AND I adore the beautiful cake recipe. I’ll certainly have one for my anniversary, but it’s only the 26th. AND I’m really fortunate to have an Italian Bakery just down the street from us. . .Have a wonderful day with many more anniversaries to come. Enjoy that delicious cake!

  9. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    Happy anniversary to your and your husband Bernie! What a golden moment for you both.
    And thank you for the rum cake recipe. Rum cakes are one of our family’s favorites as well, but this recipe looks really divine!!!!

  10. Jacqui Murray – Laguna Hills, CA. – Jacqui Murray is the author of the popular prehistoric fiction saga, Man vs. Nature which explores seminal events in man’s evolution one trilogy at a time. She is also the author of the Rowe-Delamagente thrillers and Building a Midshipman, the story of her daughter’s journey from high school to United States Naval Academy. Her non-fiction includes over a hundred books on integrating tech into education, reviews as an Amazon Vine Voice, and a freelance journalist on tech ed topics. Look for her next prehistoric fiction, Savage Land.
    Jacqui Murray says:

    Congratulations! How wonderful for both of you.

  11. Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
    Ronit Penso Tasty Eats says:

    Happy Anniversary!
    The cake sounds amazing. Love rum in cakes! 🙂

  12. Happy 50 years!!!! It’s very inspiring to have friends who have weathered the storms together for so long. All the best to you and Dom! Now, how about a slice of that AMAZING cake?! I can almost taste it. 😋💕

  13. debrapurdykong – British Columbia, Canada – I'm a British Columbia author who's been writing for over 30 years. My volunteer experiences, criminology diploma, and security work inspired me to write the Casey Holland transit security novels set in Metro Vancouver. I'm also a part-time facilitator in Creative Writing Workshops through Port Moody's Recreation program. Feel free to contact me at dpurdykong@gmail.com
    debrapurdykong says:

    Happy anniversary and what a beautiful cake! We’re celebrating our 34th next weekend!

  14. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    Awww. Happy happy Anniversary, Bernadette. I love the photos and what a beautiful cake. I rarely drink, but I love desserts with rum in them. It’s such a unique flavor. Yum. Thanks for sharing the recipe and I hope you had a wonderful day of rich memories. Hugs.

  15. Congratulations of your 50th. We just celebrated ours in March. OMG I am originally from Trenton- Was it from Italian People’s Bakery in Chambersburg. Italian rum cake is so delicious. Thanks for sharing the recipe.

  16. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Happy 50th Wedding Anniversary!!! 😀

  17. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    Happy Anniversary Bernadette! I was married in 1972 also but lost my husband 3 years ago…I hope you have many more happy years together!
    Jenna

  18. Happy 50th Anniversary 💕🌸 And big congratulations! Wish you at least another 50 filled with happiness and love 💕
    That Italian Rum Cake sounds super delicious! I love the flavors! 😋

  19. I am so behind in commenting, sorry! Congratulations on 50 years, something you don’t see very much anymore. All that great cooking has kept the love alive!

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