CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
1 |
c |
Crisco shortening |
2 |
c |
Sugar |
3 |
c |
Flour |
1 |
c |
Buttermilk |
4 |
|
Eggs |
1/3 |
ts |
Salt |
1/2 |
ts |
Soda |
1 |
ts |
Baking powder |
1 |
c |
Sugar |
1/2 |
c |
Water |
4 |
ts |
Rum extract |
INSTRUCTIONS
GLAZE
Cream Crisco and sugar; add eggs. Mix dry ingredients together and add
alternately with buttermilk. Bake at 325 degrees for one hour and 15
minutes in a well greased tube pan. Remove from oven.
To make glaze: Combine all ingredients in a saucepan, except the rum
extract. Bring to a boil and add the rum extract. While cake is still hot
and in the pan, pour the glaze over the cake. Let cool before removing from
the pan.
Variations: Add teaspoon each of coconut and rum extract to cake batter.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”