Rum Cake - 2 Recipe - Cooking Index
1/2 lb | 227g / 8oz | Oleo - room temperature |
3 cups | 594g / 20oz | Sugar |
1 teaspoon | 5ml | Butter flavoring |
1 teaspoon | 5ml | Lemon flavoring |
3 cups | 187g / 6.6oz | GOLD MEDAL all-purpose flour |
1/2 cup | 118ml | Crisco |
5 | Eggs | |
1 teaspoon | 5ml | Coconut flavoring |
1/2 teaspoon | 2.5ml | Rum flavoring |
1 cup | 237ml | Buttermilk |
Cream oleo, Crisco and sugar. Add eggs, 1 at a time. Add flavorings.
Sift flour 3 times and add to mixture. Add buttermilk.
Mix well and pour batter into greased and floured Bundt or tube pan.
Bake at 350F for 1 1/2 hrs.
Source:
Patricia Williams
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