Directions: |
Directions:Flour and grease a Bundt cake pan. Put chopped pecans in bottom of pan. Beat ingredients for 2 minutes. Put into pan and bake at 325 degrees for 55 minutes.
ICING: 1 c. sugar, 1/2 stick butter, 1/2 c. rum, 1/4 c. water
Bring to a boil for 2 minutes and stir. When cake is done, leave it in the pan, prick the top with fork. Pour hot icing over cake, making sure it runs down the sides and middle. When cool, remove from pan. |
Personal
Notes: |
Personal
Notes: This is the traditional favorite of the Elizabethton Post Office Employees. It takes at least 2 for everyone to get their fill. For years Henrietta May would make the cakes in December, but when she began to talk of retirement it became apparent that someone needed to carry on the tradition and it fell to me. My only "demand" was that someone else go pickup the rum. One year I forgot to ask someone to pick it up and realized that I would have to go myself. I was out with my mom and decided to stop on the way home and get the rum. You should have seen the look on my mom's face as I pulled in. Her facial expression took on another look when she watched me go in to get the run and didn't have any idea when to find it. I had to ask the clerk if he could help me find it. When I got back in the car, mom was laughing hysterically at my trip to the "rum" store. We often joke about the first requirement to making this cake is that one must "trip" on their way to the bowl with the rum!
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