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Name: Rum Cake #09
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 ts Vanilla essence; 1/2 c Raisins; 4 Eggs; 5 tb Dark rum; 1/2 c Pecans chopped; 1/2 c Dark rum; 1 c milk; 1/2 c Sugar; 1/2 c Butter; 2 ts Baking Powder; 4 c Plain flour; sifted; 1/2 c Butter; 1/4 c Water; 1/2 ts Vanilla; 3/4 c Sugar

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INGREDIENTS

1 ts Vanilla essence
1/2 c Raisins
4 Eggs
5 tb Dark rum
1/2 c Pecans ; chopped
1/2 c Dark rum
1 c milk
1/2 c Sugar
GLAZE
1/2 c Butter
2 ts Baking Powder
4 c Plain flour; sifted
1/2 c Butter
1/4 c Water
1/2 ts Vanilla
3/4 c Sugar

Servings

INSTRUCTIONS

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 G Internet, G Internet.

NOTES

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Rum Cake #09

1 ts Vanilla essence
1/2 c Raisins
4 Eggs
5 tb Dark rum
1/2 c Pecans chopped
1/2 c Dark rum
1 c milk
1/2 c Sugar
 GLAZE
1/2 c Butter
2 ts Baking Powder
4 c Plain flour; sifted
1/2 c Butter
1/4 c Water
1/2 ts Vanilla
3/4 c Sugar

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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 12 Servings

Calories: 609
Calories from Fat: 244 (40%)

Amt Per Serving		% DV

	Total Fat 27.1g	36 %
	Saturated Fat 12.7g	63 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 2.7g
Cholesterol 393.6mg		121 %
Sodium 290mg		10 %
Potassium 247.8mg		7 %
Total Carbohydrate 75.1g		22 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 74.2g
Protein 11.7g		17 %
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.

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Calories per serving: 609

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