rum cake #04
- Categories
- Cake
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Crisco shortening |
| 2 cups | Sugar |
| 3 cups | Flour |
| 1 cup | Buttermilk |
| 4 | Eggs |
| ⅓ teaspoon | Salt |
| ½ teaspoon | Soda |
| 1 teaspoon | Baking powder |
| 1 cup | Sugar |
| ½ cup | Water |
| 4 teaspoons | Rum extract |
GLAZE
Cream Crisco and sugar; add eggs. Mix dry ingredients together and add alternately with buttermilk. Bake at 325 degrees for one hour and 15 minutes in a well greased tube pan. Remove from oven.
To make glaze: Combine all ingredients in a saucepan, except the rum extract. Bring to a boil and add the rum extract. While cake is still hot and in the pan, pour the glaze over the cake. Let cool before removing from the pan.
Variations: Add teaspoon each of coconut and rum extract to cake batter.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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