Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Plain flour; sifted |
| ½ cup | Butter |
| ½ cup | Sugar |
| 4 \N | Eggs |
| 2 teaspoons | Baking powder |
| 1 cup | Milk |
| 5 tablespoons | Dark rum |
| 1 teaspoon | Vanilla essence |
| ½ cup | Raisins |
| ½ cup | Chopped nuts |
| ¾ cup | Sugar |
| ¼ cup | Water |
| ½ cup | Butter |
| ½ cup | Dark rum |
| ½ teaspoon | Vanilla |
GLAZE
From: csmith@... (Carol-Alyce Smith) Date: 20 Oct 1994 21:41:27 -0400 Preheat oven to 325F. Grease abd flour a tube or bundt pan and line the base with the chopped nuts. Cream together the butter and sugar until fluffy, beating in the eggs one at a time. Mix in flour and milk alternately, ending with flour. Add rum, vanilla and raisins. Pour mixture carefully into pan and bake for about 1 hour. Invert the cake on a rack and allow to cool. Return it to the pan before galzing.
GLAZE - Boil the water and sugar together for -5 minutes. Remove pan from heat and add the rum and vanilla and butter. Pierce the cake with a skewer and dribble the glaze over the top and bewtween the cake and the sides of the pan. Store cake in pan.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .