| 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.
A Message from our Provider:
“The real God: don’t settle for substitutes”