Jennie Benedict's Rum Cake

Recipe from


Ingredients

1 cup butter or margarine, softened
2 cups sugar
3 1/2 cups sifted cake flour
1 tablespoon baking powder
Pinch of salt
1 cup milk
1 teaspoon vanilla extract
8 egg whites

Preparation

Cream butter; gradually add sugar, beating well.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Spoon batter into 2 waxed paper-lined and greased 9-inch round cake pans. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely.

Spread filling between layers of cake, and chill. Spread top and sides of cake with frosting.

Note:

Oxmoor House Homestyle Recipes

January 1983