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
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
Recipe
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