| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 1 | c | Vegetable oil |
| 4 | Eggs; lightly beaten | |
| 1 | tb | Vanilla extract |
| 3 | c | Flour |
| 2 | c | Sugar |
| 1 | ts | Baking powder |
| 1 | ds | Salt |
| 1 | oz | Light rum |
| 1 | c | Whole pecans; shelled |
INSTRUCTIONS
Preheat oven to 325 degrees In a medium bowl place the milk, oil, eggs and vanilla. Mix the ingredients together. In a large bowl sift together the flour, sugar, baking powder and salt. Add the liquid mixture to the flour mixture and beat them with an electric mixer on medium speed for 5 minutes. Add the rum and blend it on low speed for 1 minute. Add the pecans and mix them in. Place the batter in a greased and floured tube pan. Bake the cake for 1 and 1/4 hours, or until a wooden toothpick inserted in the center comes out clean, and top springs back when you touch it with your finger. Let the cake cool in the pan for 10 mins. Remove the cake from the pan and let it cool on a rack for 10 mins. more. Serves 8. Posted to recipelu-digest Volume 01 Number 480 by James and Susan Kirkland <kirkland@gj.net> on Jan 08, 1998
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“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”