| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cake | 12 | Servings | |
INGREDIENTS
| 4 | c | Plain flour; sifted |
| 1/2 | c | Butter |
| 1/2 | c | Sugar |
| 4 | Eggs | |
| 2 | ts | Baking powder |
| 1 | c | Milk |
| 5 | tb | Dark rum |
| 1 | ts | Vanilla essence |
| 1/2 | c | Raisins |
| 1/2 | c | Chopped nuts |
| 3/4 | c | Sugar |
| 1/4 | c | Water |
| 1/2 | c | Butter |
| 1/2 | c | Dark rum |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
GLAZE From: csmith@bwc.org (Carol-Alyce Smith) Date: 20 Oct 1994 21:41:27 -0400 Preheat oven to 325F. Grease abd flour a tube or bundt pan and line the base with the chopped nuts. Cream together the butter and sugar until fluffy, beating in the eggs one at a time. Mix in flour and milk alternately, ending with flour. Add rum, vanilla and raisins. Pour mixture carefully into pan and bake for about 1 hour. Invert the cake on a rack and allow to cool. Return it to the pan before galzing. GLAZE - Boil the water and sugar together for -5 minutes. Remove pan from heat and add the rum and vanilla and butter. Pierce the cake with a skewer and dribble the glaze over the top and bewtween the cake and the sides of the pan. Store cake in pan. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: the most exciting person in the universe”