Yield: 12 Servings
|1 cup||Crisco shortening|
|1 teaspoon||Baking powder|
|4 teaspoons||Rum extract|
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, .