Sunday, January 11, 2015

Rum Fruit Pound Cake

Rum Fruit Pound Cake


¾ cup butter or margarine
½ teaspoon grated lemon peel
¾ cup sugar
1 teaspoon vanilla
3 eggs
1¼ cups sifted all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup chopped mixed peel (soaked in Goslings Black Rum)
¼ cup raisins (soaked in Goslings Black Rum)


1.                  Cream butter and peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.
2.                  Add vanilla, then eggs, one at a time, beating well after each.
3.                  Sift together dry ingredients; stir in and alternate with fruit.
4.                  Grease bottom only of 9 x 5 x 3 – inch pan; turn in batter. 
5.                  Bake at 350° for 50 minutes or till done.  Cool in pan.
6.                  Sift confectioners’ sugar lightly on top.

Rum Fruit Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Yellow
Cakes”, page 68 of the Third Printing, 1970.

Rum Fruit Pound Cake 

This document in its entirety is located here, with more photos:-


ShirleyAnn Pearman
Recipe Marketing



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