Jennie benedict's rum cake

Yield: 1 Servings

Measure Ingredient
1 cup Butter or margarine; softened
2 cups Sugar
3½ cup Sifted cake flour
1 tablespoon Baking powder
1 pinch Salt
1 cup Milk
1 teaspoon Vanilla
3 \N Egg whites
⅔ cup Butter or margarine; softened
2½ cup Sifted powdered sugar
¼ cup Light rum
2 cups Sugar
2 \N Egg whites
1 cup Water
1½ teaspoon Light rum



(from The Southern Heritage Cakes Cookbook, 1983) Method: Cream butter; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Beat egg whites until stiff peaks form; fold into batter. Spoon batter into 2 waxed paper-lined and greased 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread filling between layers of cake and chill. Spread top and sides of cake with frosting. Yield: one 2-layer cake.

Filling: Combine all ingredients, beating until smooth. Chill. Yield: about 1½ cups

Frosting: Combine sugar and egg whites (at room temperature) in top of a double boiler; add water, and beat on low speed of electric mixer for 30 seconds or just until blended. Place over boiling water; beat constantly on high speed of electric mixer about 7 minutes or until stiff peaks form.

Remove from heat. Add rum, and beat 2 additional minutes or until frosting is thick enough to spread. Yield: enough for one 2-layer cake Posted to JEWISH-FOOD digest Volume 98 #027 by Minelle Paloff <cen17268@...> on Jan 16, 1998

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