Rum cake #09
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Plain flour; sifted |
| ½ | cup | Butter |
| ½ | cup | Sugar |
| 4 | 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 |
Directions
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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .