Rum cake #03

Yield: 12 Servings

Measure Ingredient
1 cup Shortening
4 \N 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 \N Bottle (small) cherries
1 cup Pecans; chopped
2 \N Sticks butter
1 cup Sugar
2 tablespoons Rum extract
1 tablespoon Vanilla


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.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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