INGREDIENTS

INSTRUCTIONS

11. When cakes are completely cool, brush tops and sides with additional
rum. Wrap cakes in large pieces of rum-soaked cheesecloth. You'll need
about 1/4 to 1/3 cup rum for each cake, depending on the size of the piece
of cheesecloth. Double-wrap in heavy aluminum foil, sealing well. Allow
cakes to mature for at least 2 weeks before serving.
Storage: Store the wrapped cakes in a cool dry place. (A basement is
ideal.) Remoisten with rum after 2 days and again after 2 weeks. Check
again for moistness after 1 month, but remoistening will probably no longer
be necessary if cakes were well wrapped. They will keep up to 6 months. In
warmer weather, store them in the refrigerator. Serve at room temperature.
Recipe is from _Great Cakes_ by Carole Walter.
Posted to EAT-L Digest 18 Sep 96
From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date:    Thu, 19 Sep 1996 21:22:15 EDT

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