Rum cake

Yield: 1 servings

Measure Ingredient
¾ cup Butter, softened
2 cups Sugar
4 Eggs, separated
2⅓ cup Cake Flour, sifted
2 teaspoons Baking Powder
½ teaspoon Salt
¾ cup Milk
1 teaspoon Vanilla
1 teaspoon Lemon Juice
¼ teaspoon Lemon Rind, grated
Raspberry Preserves
Rum
Whipped Cream

Cream butter and add sugar gradually until fluffy. Beat yolks until lemony. Blend into butter mixture. Sift dry ingredients together.

Alternately add dry ingredients and milk to butter mixture a little at a time, mixing well after each addition. Stir in vanilla, lemon juice and rind. Beat whites until stiff but not dry. Fold into batter. Pour into a greased 8x12 or 9x13 pan. Bake in a preheated 350oF oven for 40 minutes. Cool, cut in half crosswise, spread thin layer of preserves on one half, top with the other half, moisten with rum, let stand awhile, cut into squares and tope with whipped cream.

Happy Baking, Marie

I forget which "Marie" I got this from, but you can now know Bud Cloyd reposted it...

Submitted By BUD CLOYD On 10-03-94

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