INGREDIENTS

INSTRUCTIONS

From: SAMADM@ritvax.isc.rit.edu
Date: 13 Jul 1995 06:11:24 -0600
Someone requested a Rum Cake recipe.  This one was given to me by my
grandmother and is traditionally used at christmas and for weddings.  I
hope you enjoy it!
In a large bowl, cream butter and sugar together until pale yellow.  Add 2
eggs at a time, mixing well after each addition.  Add vanilla and burnt
sugar. In a medium bowl, sift together all dry ingredients. Add slowly to
the large bowl, mixing well. The batter will be very heavy. Add about 2
cups of the fruit mixture (more or less according to taste). Mix well. Pour
into well greased and floured cake tins. Bake at 350 degrees for about an 1
hour or until a knife inserted in the middle comes out clean.
Once the cake is cooled (do not remove it from the tin), pour approximately
1/4 cup of rum over it.  Cover tightly with aluminum foil.  Check the cake
every 2 to 3 days.  If it becomes "dry" add some more rum.  Continue in
this manner for 1 month. (You might not have to add any rum to it after 2
weeks, but keep checking it.)
Fruit Mixture: Chop fruit in blender or food processor.  Put into a jar
which can be tightly sealed.  Cover the contents with rum and seal the jar.
Keep in a cool, dark place.  This should be done at least 1 month in
advance of the cake. If you don't use all of the fruit mixture, don't
worry...it will keep for years! It's also a great topping for vanilla ice
cream!
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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