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Rum cake

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Ingredients/Components

sugar
cinnamon - 1/2 tsp
eggs - 4 item
milk - 1/2 c
vanilla extract - 1 tsp
salt - 1/8 tsp
butter - 1/2 c
water - 1/2 c
oil - 1/4 c
baking powder - 2 tsp
all-purpose flour - 2 c
ginger - 1/8 tsp
butter or margarine, softened - 1/2 c
raisins - 1 c
cloves - 1/4 tsp
honey - 1/4 c
yellow cake mix - 1 pkg
chopped pecans or walnuts - 1 c
dark rum - 1/2 c
chopped dried figs - 1 c
instant pudding * - 1 pkg

How to make rum cake:

Glaze:1 c. sugar1/2 c. butter1/4 c. water1/2 c. dark rum1/2 c. butter or margarine, softened3/4 c. sugar1/4 c. honey3 eggs2 c. all-purpose flour2 tsp. baking powder1/2 tsp. cinnamon1/4 tsp. cloves1/8 tsp. ginger1/8 tsp. salt1/2 c. milk1 c. raisins1 c. chopped dried figs1 c. chopped almonds Preheat oven to 300°. Grease and flour a 9 x 5-inch loaf pan. In a large bowl, cream margarine; gradually beat in sugar and honey until well mixed. Beat in eggs, one at a time, until light and fluffy. In a medium bowl, combine flour, baking powder, cinnamon, cloves, ginger and salt; add these dry ingredients alternately with milk to the creamed mixture, mixing well after each addition. Stir in raisins, figs and almonds. Pour batter in pan. Bake 2 hours. Cool in pan 10 minutes before removing.

Recipe categories: Desserts, Cakes, Low protein.

Rating:

Average rating: 3, total votes: 6

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sugar, eggs, vanilla, pkg, butter, peanut butter