Try this Rum Cake #04 recipe, or contribute your own.
Suggest a better descriptionCream Crisco and sugar; add eggs. Mix dry ingredients together and add alternately with buttermilk. Bake at 325 degrees for one hour and 15 minutes in a well greased tube pan. Remove from oven. To make glaze: Combine all ingredients in a saucepan, except the rum extract. Bring to a boil and add the rum extract. While cake is still hot and in the pan, pour the glaze over the cake. Let cool before removing from the pan. Variations: Add teaspoon each of coconut and rum extract to cake batter. From . Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1000 | ||
Calories from Fat: 233 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 362.9mg | 112 % | |
Sodium 226.9mg | 8 % | |
Potassium 192.9mg | 5 % | |
Total Carbohydrate 180.7g | 53 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 179.5g | ||
Protein 15.1g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1000
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