Adapted from Ready for Dessert by David LebovitzI've revised and updated this recipe over the years, adding a bit more flour (previous versions of the cake sometimes dipped in the middle when cool, which didn't affect the flavor) and making other adjustments. In place of rum, you could use kirsch, whiskey, or amaretto. If you have an issue with the cake sinking in the middle, I posted a to show how I followed the recipe and how the cake was prepared. To make it easier to slice, I like the…
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David Lebovitz