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Scratch Rum Cake




Source of Recipe


Adapted by me from various sources


Recipe Introduction


Rich and moist - this is basically the Bacardi Rum cake, except NOT starting with a cake mix. This is nice with a nice big dollop of softly whipped cream on each slice.



List of Ingredients




CAKE:
1 c. chopped pecans or walnuts
1 c. butter - softened
1/2 c. crisco
3 c. sugar
5 large eggs
3 c. flour
1/2 t. baking powder
1 c. milk
1/2 c. dark rum
1 1/2 t. vanilla
1/2 t. lemon juice

GLAZE:
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. rum


Recipe



CAKE:
Preheat oven to 325 degrees. Grease and flour a Bundt or a tube pan (if using a tube pan - my choice - grease, place a ring of parchment paper in bottom and then dust sides with flour). Sprinkle nuts over the bottom of the pan.

Beat butter and shortening on medium for 2 minutes. Gradually add sugar. Beat for 5 minutes. Add eggs one at a time, beating just until yellow diappears.

Mix flour and baking powder. Add to butter mixture alternating with milk, beginning and ending with flour. Mix at low until just blended after each addition. Stir in rum, vanilla and lemon juice. Bake at for 1 1/2 hours (or until it passes the toothpick test). Cool in pan 10 minutes.

Remove from pan, place on a cooling rack set over a cooky sheet and poke holes in cake - pour glaze over. Use all of the glaze - scoop up any glaze that collects in the pan underneath and brush or pour it over the cake until it is all absorbed.

GLAZE: Melt butter in a saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.