| 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
A Message from our Provider:
“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”