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Buttermilk Rum Cake

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Submitted by oldman

Rum Cake recipe

YIELD

16 servings

PREP

15 min

COOK

90 min

READY

110 min

Ingredients

½ 226.8
POUND G MARGARINE
room temperature
3 7.1E+2
CUPS ML SUGAR
1 5
TEASPOON ML BUTTER
flavoring
1 5
TEASPOON ML LEMON EXTRACT *
3 7.1E+2
½ 118
5 5
LARGE LARGE EGGS
1 5
TEASPOON ML COCONUT FLAVOURING *
½ 2.5
TEASPOON ML RUM FLAVORING *
1 237
CUP ML BUTTERMILK

Directions

Cream oleo, Crisco and sugar.

Add eggs, 1 at a time.

Add flavorings.

Sift flour 3 times and add to mixture.

Add buttermilk.

Mix well and pour batter into greased and floured Bundt or tube pan.

Bake at 350℉ (180℃) F for 1½ hours.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 1068 9% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 269mg 90%
Sodium 490mg 20%
Total Carbohydrate 76g 76%
Dietary Fiber 3g 10%
Sugars g
Protein 39g
Vitamin A 45% Vitamin C 1%
Calcium 12% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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