Jasper City Bakery’s Rum Cake
1/2 cup coarsely chopped pecans
3/4 cup granulated sugar
1/4 cup shortening
1/4 cup powdered milk
Dash salt
2 eggs, room temperature
1/2 cup water
1/4 teaspoon rum flavoring
11/4 cups cake flour
1/4 teaspoon baking powder
Syrup:
2/3 cup sugar
1/4 cup water
2 tablespoons corn syrup
1 1/2 teaspoons rum flavoring
Place pecans on the bottom of a greased 9-by-5-by-3-inch loaf pan.
In the bowl of an electric mixer combine sugar, shortening, powdered milk and salt. Beat at low speed to combine.
Add eggs 1 at a time, beating after each addition. Add water and rum flavoring.
With the mixer running on medium speed, add the flour and baking powder. Mix until fluffy. Pour into prepared pan.
Bake in a hot, 350-degree oven 35 to 45 minutes or until a toothpick inserted near the center comes out clean. Remove from pan. Using a toothpick, poke holes into the top of the cake.
To make syrup: Combine all ingredients in a saucepan. Heat until sugar dissolves. Makes about 3/4 cup.
Pour syrup slowly over cake, allowing cake to absorb the liquid as you pour. (If you prefer more of a rum flavor, drizzle with rum, allowing it to soak into the cake as you pour.)
Makes 6 to 8 servings.
Jasper City Bakery in Jasper, Ind
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