Rum Cake

Ingredients:
3/4 cup sugar
1/3 cup unsalted butter
1 teaspoon vanilla extract
1/4 cup rum
3 egg whites
1 1/2 cups all-purpose flour, unsifted
1 teaspoon baking powder
1/2 cup milk
1/2 cup chopped pecans
1 tablespoon sugar
1/2 cup sugar
1 tablespoon unsalted butter
1/4 cup rum

Directions:
Grease a 9 x 5 x 3-inch loaf pan with a small amount of
unsalted butter, sprinkle with 1 tablespoon sugar, spread
chopped pecans in the bottom of the pan. Set aside. Cream
sugar and margarine. Add vanilla extract and rum and mix.
Beat in egg whites, one at a time. Sift flour with baking powder;
and stir in alternately with the milk. Pour into prepared loaf pan.
Bake in a 350 degree oven for 1 hour or until a toothpick inserted
in the center comes out clean. Remove from oven, pierce top in
several places with a pick or fork. Mix sugar, rum and butter in a
small saucepan. Heat until boiling. Boil one minute. Pour 1/2 over
top of loaf. Let cake stand 10 minutes. Remove from pan. Pierce
bottom of loaf and pour remaining sauce over the bottom of the loaf.
Cool. Serve in slices with a small amount of fresh whipped cream
on each slice.

Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

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Recipe submitted by: Brenda Hyde -