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BUTTERMILK BUTTER RUM CAKE

1 c. shortening
2 c. sugar
4 eggs
3 c. flour
1 1/2 tsp. salt
1 c. buttermilk
1/2 tsp. soda
1/2 tsp. vanilla
1/2 tsp. lemon flavoring
1/2 tsp. almond flavoring

Glaze:
1 c. sugar
1/2 c. margarine
1/2 c. water
1 1/2 tsp. rum extract

Cake: Cream together shortening and sugar. Beat in one
egg at a time. Combine flour and salt, set aside. Combine
buttermilk and soda. Alternately add flour mixture and butter-
milk mixture. Add vanilla, lemon and almond flavoring.
Preheat oven to 325 degrees. Grease and flour well tube or Bundt pan.
Bake for 1 1/2 hours.
Glaze: Bring ingredients to boil. Pour over cake while
still in pan. Remove cake from pan as soon as liquid has been
absorbed.

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