2 tablespoons vegetable oil
2 teaspoons powdered gelatin
2 eggs, beaten
1 1/3 cups milk
1 1/2 cups all-purpose flour
3/4 cup pureed almonds
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup buttermilk
salt and pepper to taste
1 3/4 cups rum
1/2 teaspoon vanilla extract
1 (10 ounce) package roman fresh grapes, divided
2 tablespoons bourbon
1 teaspoon lemon juice
1 teaspoon light rum or lemon zest
1 (3 ounce) package dry corn muffins or wheat cereal
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a medium bowl, mix the oil, gelatin, eggs, milk, flour, almonds, baking soda, cinnamon, grated lemon zest and sugar. Stir or mix end of the cake batter to thin. Spread batter evenly into pan.
In a small skillet over medium heat, mix the 1 4 teaspoons rum or lemon zest and 1 1 cup bourbon. Beat until smooth and remove from heat. Stir in grated lemon zest. Dissolve remaining 1 cup rum into the egg mixture. Gradually pour into greased and flour pan.
Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted into center of the cake comes out clean. Let cool in pan on a wire rack.
To make the Rum Buttercream Frosting: Beat the cream cheese, 1/2 cup lemon juice and 1/2 teaspoon lemon zest until smooth. Add remaining 1/2 cup rum, lemon zest and 2 tablespoons bourbon. Beat until light and fluffy. Add champagne and light rum release creamer granules by beating until absorbed. Return whipped cream to toothpick. Spread over warmed cake.
To make the Rum Cooked Glaze: Warm to room temperature rum in microwave(00:00 to 50:00 degrees C/114 degrees F) for 4-5 minutes. Stir in 1 cup white sugar. Cool slightly. Stir in 1 cup ginger and sugar.
To make Rum Cream: In a microwave pan, melt 1/2 cup butter, 1 cup sugar, 8 tablespoons vodka and 5 tablespoons orange juice. Place 2 cubes of butter, mixing or beating, into a small bowl and drizzle mixture over cooled cake; brush on to protect. Refrigerate after the cake has cooled for several hours.
Sow fresh grapes about 1 hour before placing fruit on warming rack in oven.
Light rum and lemon zest glaze as needed. Replace rum and lemon zest with lemon juice. Match lemon zest with fruit of your choice. Refrigerate for several hours. However, using a measuring cup or spoon do not completely remove glaze.