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Rum cake

1 c. butter, at room temperature
3 c. sugar
1 t. salt
6 eggs
3 c. flour
1 c. sour cream
1/4 t. baking soda
1 t. vanilla extract
1/2 t. almond extract

1 c. sugar
1/2 c. butter
1/2 cup dark Jamaican rum

Preheat the oven to 325 degrees. In a heavy-duty mixer, beat the
sugar and butter with the salt until light and fluffy; beat in the
eggs one by one. Add the vanilla and almond extracts, then alternate
the flour with the sour cream (into which the baking soda has been
mixed) in three separate additions, ending with the flour. Do *not*
overbeat.

Turn the batter (it will be quite heavy) into a tube pan that has
been greased and then coated with fine dry bread crumbs. Bake the
cake for approximately 1 hour, or until it tests clean.

Remove the cake from the oven and let cool for five to ten minutes.
Bring the butter, sugar, and rum to a boil in a saucepan and boil
for 3 minutes; remove from heat. Prick the cake well with a long,
thin skewer and slowly pour the hot rum syrup over it until the
whole surface is glazed and the skewer holes have absorbed as much
as they can. Let the cake sit in the pan for a couple of hours to
cool while the glaze sets up.

This cake is much better the day after it is made, and keeps very
well.

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6 of 9 people found the following review helpful:
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delicious rum cake, December 20, 2005 - 11:47 AM
Reviewer: Christi from Palm Beach, FL
I have made this cake for about 3 years. It is a homemade cake, with a heavy batter, so it takes some elbow grease, but is well worth it. (I find it fun to make while enjoying a rum & coke with the leftover rum I won't use in the glaze!) I have never made this for myself, I only make it for birthday and Christmas gifts, it always gets RAVE reviews! My boyfriend's parents are Jamaican, and this will be their Christmas present- so you see I have faith in the turnout of the cake! HINT: you MUST use the breadcrumbs for the pan...if you grease and flour it, the cake will never come out of the pan!

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