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Rum Cake

4 cups flour sifted
1/2 cup butter
1/2 cup sugar
4 eggs,
2 tsp baking powder
1 cup milk
5 tbsp dark rum
1 tsp vanilla essence
1/2 cup raisins
1/2 cup chopped nuts

3/4 cup sugar
1/4 cup water
1/2 cup butter
1/2 cup dark rum
1/2 tsp vanilla

Preheat oven to 325F. Grease abd flour a tube or bundt pan and
line the base with the chopped nuts. Cream together the butter
and sugar until fluffy, beating in the eggs one at a time. Mix in
flour and milk alternately, ending with flour. Add rum, vanilla
and raisins. Pour mixture carefully into pan and bake for about
1 hour. Invert the cake on a rack and allow to cool. Return it to
the pan before galzing.

GLAZE - Boil the water and sugar together for 5 minutes. Remove
pan from heat and add the rum and vanilla and butter. Pierce
the cake with a skewer and dribble the glaze over the top and
bewtween the cake and the sides of the pan. Store cake in pan.


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