ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jennie Benedict's Rum Cake

Yield one 2-layer cake

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
  • Rum Filling
  • Rum Frosting

How to Make It

  1. Cream butter; gradually add sugar, beating well.

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

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

  4. 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.

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

Oxmoor House Homestyle Recipes