Rum Fruit Pound Cake

RUM FRUIT POUND CAKE

Rum Fruit Pound Cake

Ingredients

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)

Method

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 

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This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZN2pONnBPR1B3Y0E/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

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