"The belly rules the mind."--Spanish Proverb

Rum Crunch Cake Recipe

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This recipe for Rum Crunch Cake, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Wednesday, November 26, 2008


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

Preheat oven 350
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
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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