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Home > Desserts > Cakes
Rum Cake
Ingredients:
- 1 1/2 cups light brown sugar
- 1 egg
- 1 tsp. soda
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1 cup buttermilk
- 4 tsp. rum
- 1/2 cup butter
- 2 cups cake flour (or 1 3/4 cups all purpose flour)
- 1/2 tsp. salt
- 1 cup raisins
- 2 tsp. vanilla
- 1 1/2 cups light brown sugar -- packed
- 1/2 cup sour cream
- dash of salt
- 1/2 cup chopped pecans
- 2 tsp. rum
Cream brown sugar and butter together until fluffy, add
egg and beat well. Sift flour, measure and resift with soda,
cinnamon, cloves, and salt. Wash raisins letting them soak in
water for a few minutes, then squeeze dry. Dredge raisins with
1 cup flour mixture, add remaining flour to butter mixture
alternately with the buttermilk. Stir after each addition
until smooth. Add raisins and mix gently but well. Add
vanilla and rum. Grease 2 (9-inch) layer pans. Bake in
moderate oven 375° F. for 20 minutes, until done. Remove from
oven. Invert pans onto cake rack and allow layers to cool.
When completely cold, fill and frost.
For filling: Combine sugar, sour cream and salt and
cook slowly, stirring until thick. Remove from fire, cool
slightly and add nuts and rum. Spread between layers and frost
with caramel frosting.
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