Title: Rum Cake #09
Categories: Cake
Yield: 12 Servings

4 c Plain flour; sifted
1/2 c Butter
1/2 c Sugar
4 Eggs
2 ts Baking powder
1 c Milk
5 tb Dark rum
1 ts Vanilla essence
1/2 c Raisins
1/2 c Chopped nuts

-----------------------------------GLAZE-----------------------------------
3/4 c Sugar
1/4 c Water
1/2 c Butter
1/2 c Dark rum
1/2 ts Vanilla

From: csmith@bwc.org (Carol-Alyce Smith)

Date: 20 Oct 1994 21:41:27 -0400
Preheat oven to 325F. Grease abd flour a tube or bundt pan and line the
base with the chopped nuts. Cream together the butter and sugar until
fluffy, beating in the eggs one at a time. Mix in flour and milk
alternately, ending with flour. Add rum, vanilla and raisins. Pour mixture
carefully into pan and bake for about 1 hour. Invert the cake on a rack and
allow to cool. Return it to the pan before galzing.

GLAZE - Boil the water and sugar together for -5 minutes. Remove pan from
heat and add the rum and vanilla and butter. Pierce the cake with a skewer
and dribble the glaze over the top and bewtween the cake and the sides of
the pan. Store cake in pan.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.