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
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
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