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Rum Cake

5 1/4 ounces plain flour
7/8 ounce cocoa
2 tsp baking powder
3/8 cup corn oil
3/8 cup milk
2 eggs, separated
5 1/4 ounces soft brown sugar
1/4 teaspoon salt
3 1/2 ounces soft brown sugar
5/8 cup water
2 2/3 tablespoons rum

Sift and mix together the 5 dry ingredients. Beat together the corn
oil, milk and egg yolks. Beat the two mixtures together, like a
batter.

Beat egg whites until stiff. Fold into batter mix.

Pour mixture into a greased 20 cm cake tin, and bake at 180 oC for
40 mins.

When cake is cold make topping by putting the sugar and water into
a saucepan and boiling slowly for 5 mins. Remove from heat, stir
in rum and pour over cake. If this is served as a pudding then
serve with whipped cream.

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