Rum cake #09

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


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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