| 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.
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