Torte making has been an Iversen family trade since the 1950s, and little has changed when it comes to technique, a point of pride for current owner Rick Lesnock. He’s still making cakes the same old-fashioned way his father did — with cooked custard, fruit, freshly whipped cream and, in the case of this holiday best-seller, a generous addition of Bacardi rum.
Special Dishes: Rum Torte
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