Rum cake #04
12 Servings
Ingredients
| Quantity | 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 |
Directions
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, .