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RUM-WALNUT POUND CAKE 2 c. finely chopped nuts 3/4 c. rum 3 1/2 c. sifted flour 1 1/2 tsp. baking powder 2 c. soft butter or 1/2 shortening may be used 2 1/2 c. sugar 1 tsp. vanilla 8 eggs, well beaten 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1/4 tsp. cloves another 3/4 c. rum (to soak wrapper) Combine nuts and 3/4 cup rum, mix and let soak. Sift flour, baking powder and spices. Beat butter and sugar until light; add eggs and vanilla. Beat on high 5 minutes, then at lower speed, gradually add flour mixture until combined. Stir in the rum and nut mixture, turn into tube pan; spread evenly into greased and floured pan, (10-inch). Preheat oven to 350 degrees. Bake 1 hour and 10 minutes. Cool pan on rack for 15 to 20 minutes. Turn out of pan and let cool completely, soak cheese- cloth or clean white dish towel with the rum. Wrap around cake. Then wrap securely in heavy foil and place in your refrigerator (not freezer) several weeks (2 to 3) to cure. Slice thin when serving. Excellent to have on hand for the holiday season. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |