Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Crisco shortening |
2 cups | Sugar |
3 cups | Flour |
1 cup | Buttermilk |
4 \N | Eggs |
⅓ teaspoon | Salt |
½ teaspoon | Soda |
1 teaspoon | Baking powder |
1 cup | Sugar |
½ cup | Water |
4 teaspoons | Rum extract |
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, .