Buttermilk Rum Cake
Rum Cake recipe
Yield
16 servingsPrep
15 minCook
90 minReady
110 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
margarine
room temperature |
|
| 3 | cups |
sugar
|
|
| 1 | teaspoon |
butter
flavoring |
|
| 1 | teaspoon |
lemon extract
|
*
|
| 3 | cups |
all-purpose flour
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 5 | large |
eggs
|
|
| 1 | teaspoon |
coconut flavouring
|
* |
| ½ | teaspoon |
rum flavoring
|
* |
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
margarine
room temperature |
|
| 7.1E+2 | ml |
sugar
|
|
| 5 | ml |
butter
flavoring |
|
| 5 | ml |
lemon extract
|
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | large |
eggs
|
|
| 5 | ml |
coconut flavouring
|
* |
| 2.5 | ml |
rum flavoring
|
* |
| 237 | 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.
