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Rum Cake Recipe

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

Morris, Margaret
Added: Monday, August 21, 2006


Creamed ingredients:
Dry ingredients:
2 sticks butter
3 1/2 cups flour
1/2 cup vegetable shortening
1/2 tsp baking powder
2 1/2 cups sugar
1/2 tsp salt
5 eggs

Added Ingredients:

1 cup milk

1 Tbs Rum extract

For bottom of pan:

1 cup chopped nuts


1 cup brown sugar

1/2 cup water

1/4 cup butter

2 tsp rum extract

Cream together butter and shortening; add sugar gradually and cream. Add eggs 1 at a time beating well after each addition.
Sift together the dry ingredients and add alternately with milk and rum extract.
Line the bottom of a tube pan with brown paper, grease with soft butter. Sprinkle bottom with 1 cup chopped nuts. sprinkle with flour. Pour in batter. Bake at 325F for 1 hour; then turn oven down to 300F and bake 45 minutes longer or until done. Remove from pan inverting so that nuts are on top. Dribble with glaze.
To make glaze: Boil brown sugar, water and butter for 5 minutes. Remove from heat and add rum extract.

Personal Notes:
Personal Notes:
This recipe came from The News Journal, June 1971. Delicious!!




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