| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 1 | c | Shortening |
| 4 | Eggs | |
| 2 | c | Sugar |
| 3 | c | Flour |
| 1/2 | ts | Soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking powder |
| 1 | c | Buttermilk |
| 2 | ts | Rum extract |
| 1 | Bottle (small) cherries | |
| 1 | c | Pecans; chopped |
| 2 | Sticks butter | |
| 1 | c | Sugar |
| 2 | tb | Rum extract |
| 1 | tb | Vanilla |
INSTRUCTIONS
GLAZE CAKE: Cream shortening, sugar & eggs. Sift flour, salt & baking powder together & add to creamed mixture alternating with buttermilk to which soda has been added. Mix a small amount of flour with cherries & nuts & add to above mixture. Add extract. Bake in greased & floured tube pan at 325 for 60 minutes. GLAZE: Combine butter & sugar. Boil for 10 minutes & add rum extract & vanilla. Pour over hot cake. LILLIAN FRANK BLYTHEVILLE, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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