rumcakey

Ingredients:

1 c. Crisco
2 c. sugar
1 c. buttermilk
4 eggs, whole
1 tsp. vanilla
1 tsp. rom flavoring
1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2tsp. salt
3 c. flour
Sauce for Rum Cake
2c. sugar
1 c. water
3 T. butter
1 tsp. rum flavoring

Instructions:

Cream sugar and Crisco; add eggs one at a time. Mix dry ingredients and add alternately with buttermilk and flavorings. Bake I hour at 350° in bundt pan; cool 10 minutes, remove and apply sauce. Mix in pan. Bring to boil (or do this in microwave); add butter and rum flavoring; pour over cake as soon as removed from pan.

Notes:

An old-timey recipe my mother used to make many years ago.

Servings Yield: