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Green Parrot Inn Cake Recipes
 

RUM CAKE

1 c. butter   2 c. sugar
Rind of 2 large oranges Rind of 1 lemon
Juice of 2 large oranges Juice of 1 lemon
2 tb. rum 2 eggs
2 1/2 c. sifted all- 2 tsp. baking powder
    purpose flour 1/2 tsp. salt
1 c. buttermilk 1 tsp. soda
1 c. nut meats, chopped
    fine
 
 

Assemble all ingredients and let stand at room temperature for one hour.

Prepare rind and juice.  Butter a 9" or 10" tube pan.  Set oven at 350 F.  Beat 1 c. butter until fluffy.  Add 1 c. sugar, beating until fluffy.  Add rind and the two eggs, beating after each addition until fluffy.  Sift and measure flour.  Put into sifter with baking powder, soda and salt.  Add to butter mixture alternately with buttermilk in small amounts.  Fold in 1 c. nuts.  Bake for one hour.

Strain juice into saucepan and add remaining cup of sugar, and rum.  After cake is done, bring the mixture in the saucepan to a boil, and pour slowly over cake while still in pan.  Allow cake to stand a day or two before serving. 

This cake will keep for a week and remain moist wrapped in aluminum foil, without refrigeration.  It can also be frozen.

Bread Recipes Green Parrot Fried Chicken and more Main Dishes Salad and Salad Dressing Recipes Vegetable and Side Dish Recipes Recipes for Cakes at the Green Parrot Inn Pie and Pie Crust Recipes

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