Rum cake #03
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shortening |
| 4 | Eggs | |
| 2 | cups | Sugar |
| 3 | cups | Flour |
| ½ | teaspoon | Soda |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 1 | cup | Buttermilk |
| 2 | teaspoons | Rum extract |
| 1 | Bottle (small) cherries | |
| 1 | cup | Pecans; chopped |
| 2 | Sticks butter | |
| 1 | cup | Sugar |
| 2 | tablespoons | Rum extract |
| 1 | tablespoon | Vanilla |
Directions
GLAZE
CAKE: Cream shortening, sugar & eggs. Sift flour, salt & baking powder together & add to creamed mixture alternating with buttermilk to which soda has been added. Mix a small amount of flour with cherries & nuts & add to above mixture. Add extract. Bake in greased & floured tube pan at 325 for 60 minutes. GLAZE: Combine butter & sugar. Boil for 10 minutes & add rum extract & vanilla. Pour over hot cake.
LILLIAN FRANK
BLYTHEVILLE, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .