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.
Topping:
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