Rum Cake

Cream vigorously for 3 minutes:
1 c margarine                 1 t rum flavoring
2 c sugar                        1 t vanilla flavoring
4 eggs                            1 t lemon flavoring

Sift together:
3 c flour                         1/2 t baking powder
1 t soda                         1/2 t salt

Add the dry ingredients to the creamed mixture, alternately with
1 c buttermilk and beat at high speed for 3 minutes.
Bake in well greased tube or bundt pan for 45 minutes @ 350f.

Cook 1 c sugar and 1/2 c water, boil virorously for 1 minute, remove
from heat and add 2 t rum flavoring. Pour over hot cake which is
still in the pan. Cover with a heavy towel and let stand until cool, then
remove from pan.

                                                                Dyann Bobbitt


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