1 c Crisco shortening
2 c Sugar
3 c Flour
1 c Buttermilk
4 Eggs
1/3 ts Salt
1/2 ts Soda
1 ts Baking powder
-GLAZE-
1 c Sugar
1/2 c Water
4 ts Rum extract
Cream Crisco and sugar; add eggs. Mix dry ingredients together and add
alternately with buttermilk. Bake at 325 degrees for one hour and 15
minutes in a well greased tube pan. Remove from oven.
To make glaze: Combine all ingredients in a saucepan, except the rum
extract. Bring to a boil and add the rum extract. While cake is still hot
and in the pan, pour the glaze over the cake. Let cool before removing from
the pan.
Variations: Add teaspoon each of coconut and rum extract to cake batter.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings