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FRIED PECAN RUM CAKE Recipe

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This recipe for FRIED PECAN RUM CAKE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
1 cup margarine
2 cups sugar
4 oz. cream cheese
4 egg yolks
1/2 cup water
1/2 tsp. vanilla
1/3 cup rum
1 cup buttermilk
1/2 tsp. salt
2 1/2 cups flour
1 tsp. baking soda
4 egg whites, stiffly beaten

CREAM CHEESE PECAN FROSTING:
1 1/2 cups pecans, chopped
1 stick margarine
1 8oz. package cream cheese
3 1/2 cups powdered sugar
2 Tbsp. evaporated milk
1 Tbsp. rum flavoring


Directions:
Directions:
CAKE:
Line three 8 inch round cake pans with parchment paper. Have margarine, eggs, cream cheese and milk to room temperature. Cream margarine, sugar and cream cheese. Add egg yolks, water, flavorings and buttermilk. Mix well. Sift all dry ingredients together and add to liquid mixture. Fold in egg whites. Bake in three round cake pans at 350 degrees for 40 minutes. Frost cakes with cream cheese pecan frosting.

CREAM CHEESE PECAN FROSTING:
Fry pecans in 2 tablespoons margarine. Cream together remaining margarine, cream cheese and sugar. Add milk and rum flavoring. Beat frosting with electric mixer. Spread frosting between cake layers. Sprinkle top and sides with nuts.

 

 

 

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