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1995-09-27
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From: Boyd Zenner <bz2v@poe.acc.virginia.edu>
Newsgroups: rec.food.recipes
Subject: Rum Cake Recipe
Date: 19 Oct 1994 21:59:07 -0400
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <384itb$r0m@junior.wariat.org>
Someone asked for a rum cake recipe--this one was my
grandmother's:
1 c. butter, at room temperature
3 c. sugar
1 t. salt
6 eggs
3 c. flour
1 c. sour cream
1/4 t. baking soda
1 t. vanilla extract
1/2 t. almond extract
____
(glaze)
1 c. sugar
1/2 c. butter
1/2 cup dark Jamaican rum
___
Preheat the oven to 325 degrees. In a heavy-duty mixer, beat
the sugar and butter with the salt until light and fluffy; beat
in the eggs one by one. Add the vanilla and almond extracts,
then alternate the flour with the sour cream (into which the
baking soda has been mixed) in three separate additions, ending
with the flour. Do *not* overbeat.
Turn the batter (it will be quite heavy) into a tube pan that
has been greased and then coated with fine dry bread crumbs.
Bake the cake for approximately 1 hour, or until it tests clean.
Remove the cake from the oven and let cool for five to ten
minutes. Bring the butter, sugar, and rum to a boil in a
saucepan and boil for 3 minutes; remove from heat. Prick the
cake well with a long, thin skewer and slowly pour the hot rum
syrup over it until the whole surface is glazed and the skewer
holes have absorbed as much as they can. Let the cake sit in
the pan for a couple of hours to cool while the glaze sets up.
This cake is much better the day after it is made, and keeps
very well.
Boyd