"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Rum Cake Recipe

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This recipe for Rum Cake, by , is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty McClanahan
Added: Sunday, August 28, 2005


1 Cup Shortening
2 Cugs Sugar
4 Eggs
3 Cups Flour
1/2 Tsp. Soda
1/2 Tsp. Baking Powder
1/4 Tsp. Salt
1 Cup Buttermilk
1-1/2 Tsp. Rum Flavor
3/4 Tsp. Lemon Flavor

Cream shortening, sugar and eggs together. Sift flour, soda, baking powder, and salt together and slowly add it and buttermilk to creamy mixture and then add rum and lemon flavoring. Preheat oven to 325 degrees. Pour into a greased and floured tube pan for 1 hour and bake at 325 degrees.

1-1/2 Cups Sugar
3/4 Cup Water
Boil about 3 minutes and add 2 tsp. butter and 2 tsp. rum flavor. Pour over cake while hot and leave covered until cool. I take cake out of pan before I put glaze on.

Personal Notes:
Personal Notes:
Stacy was the last one to ask for this, but they all enjoy it.




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