The best delicious Jennie Benedict's Rum Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jennie Benedict's Rum Cake recipe today!
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1 c Butter or margarine;
-softened
2 c Sugar
3 1/2 c Sifted cake flour
1 tb Baking powder
1 pn Salt
1 c Milk
1 ts Vanilla
3 Egg whites
FILLING
2/3 c Butter or margarine;
-softened
2 1/2 c Sifted powdered sugar
1/4 c Light rum
FROSTING
2 c Sugar
2 Egg whites
1 c Water
1 1/2 ts Light rum
(from The Southern Heritage Cakes Cookbook, 1983)
Method: Cream butter; gradually add sugar, beating well. Combine flour,
baking powder, and salt; add to creamed mixture alternately with milk,
beginning and ending with flour mixture. Stir in vanilla. Beat egg whites
until stiff peaks form; fold into batter. Spoon batter into 2 waxed
paper-lined and greased 9-inch round cakepans. Bake at 350 degrees for 35
minutes or until a wooden pick inserted in center comes out clean. Cool in
pans 10 minutes; remove from pans and cool completely. Spread filling
between layers of cake and chill. Spread top and sides of cake with
frosting. Yield: one 2-layer cake.
Filling: Combine all ingredients, beating until smooth. Chill. Yield: about
1 1/2 cups
Frosting: Combine sugar and egg whites (at room temperature) in top of a
double boiler; add water, and beat on low speed of electric mixer for 30
seconds or just until blended. Place over boiling water; beat constantly on
high speed of electric mixer about 7 minutes or until stiff peaks form.
Remove from heat. Add rum, and beat 2 additional minutes or until frosting
is thick enough to spread. Yield: enough for one 2-layer cake
Yields
1 Servings
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