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Rum Cake - Rumkage

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Rum Cake - Rumkage
Ingredients Needed For Rum Cake - Rumkage
*1 pound Candied cherries
*1 pound candied pineapple
*1 pound seeded raisins
*½ pound candied citron
*1 pound currants
*½ pound candied orange peel
*1 pint rum
*1 pound butter
*2½ cups Sugar
*1 teaspoon cinnamon
*1 teaspoon cloves
*1 teaspoon nutmeg
*12 eggs
*2 pounds almonds -- chopped
*1½ pounds filberts -- chopped
*5 cups flour -- sifted
*2 teaspoons baking powder



Directions To Prepare Rum Cake - Rumkage
#Halve or coarsely chop all of the fruits, combine them with the rum and let soak overnight.
#Cream the butter, the Sugar and the spices well together.
#Beat in the eggs, one at a time, beating well after each addition.
#Add nuts to the fruit mixture and sprinkle with ½ cup of the flour.
#Add baking powder with the rest of the flour and (using your hands) blend well into the mixture.
#Combine with butter, Sugar and egg mixture.
#Fill greased and floured loaf pans (9×5×3) ¾ full of the batter.
#Bake in a preheated 275º oven about 3 hours (more or less is your pans are larger or smaller than standard loaf tins).
#To prevent scorching while baking, set loaf pans into shallow pans ¼ full of water.
#Cool completely and wrap with brandy-soaked cloths.
#If you wish to store these cakes for some time, moisten them now and then with additional brandy or rum.




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Tuesday, June 27, 2017, 1:54 am


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