Rum cake #04

Yield: 12 Servings

Measure 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

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, .

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