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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rum Crunch Cake Recipe

3.7 stars - based on 3 votes
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This recipe for Rum Crunch Cake is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup shortening
2 cups sugar
3 cups flour
5 eggs
1/2 teaspoon baking powder
1/2 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1/2 cup pecans, finely chopped
Directions:
Directions:
Preheat oven 350º
Grease and flour a bundt or tube pan
Cream sugar, shortening and 1 cup flour
Add eggs, one at a time, mixing after each additional egg
Mix baking powder with the remaining flour and add to batter
Add baking soda to the buttermilk and add to the cake batter, mixing well
Cover the bottom of the pan with chopped nuts
Bake 60 minutes
Cool 10 minutes and turn out on a cake plate, nut side up
Drizzle with warm icing
Icing:
1 1/2 cups sugar
3/4 cup water
2 tablespoons butter
Rum to taste
Combine the sugar and water and bring to a boil
Remove from heat and add butter and rum to taste
You can also use 1 tablespoon rum extract instead of rum
Personal Notes:
Personal Notes:
My Aunt Ann made this every holiday and it was delicious

 

 

 

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