Paulette Vickery's Recipes
Shaker Rum Cake
cakes
3 each sticks butter
1 pkg cream cheese, 8oz
3 cup sugar
1 1/2 teaspoon rum flavoring
1/8 teaspoon salt
6 each eggs, beaten
3 cup cake flour
1 pint light rum, scant
Cream butter, cream cheese, and sugar together. Stir in salt and rum flavoring. Add eggs, one at a time, and blend. Add flour gradually, mixing thoroughly. Pour batter into well greased 10 inch tube cake pan. Bake at 325 degrees, 1 hour and 15 minutes. Let cool in pan for 5 minutes. Remove from pan and prick all over with fork. Pour rum vary slowly over cake, so all will be absorbed. Before serving sprinkle with powdered sugar.
Yield: 16 servings
** **