English Rum Cakes Recipe
Ingredients
4 medium-size eggs
1 teaspoon vanilla
1 cup confectioners' sugar
1 cup sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 pound candied pineapple, finely chopped
1/2 pound candied cherries, finely chopped
1 pound dates, finely chopped
Rum Frosting
Directions
Beat the eggs well; add the vanilla.
Sift the sugar with the flour, salt, and baking powder.
Add the chopped pineapple, cherries, and dates; mix well to coat.
Stir into the beaten eggs; mix well.
Turn into a greased and floured 9 x 9-inch baking pan.
Bake in a 325° oven for about 1 hour.
Cool in the pan set on a rack.
Frost the top with Rum Frosting.
Cover the pan tightly with foil and store in a cool place for at least a week to age.
Cut into 1-inch squares when ready to serve.
Sift the sugar with the flour, salt, and baking powder.
Add the chopped pineapple, cherries, and dates; mix well to coat.
Stir into the beaten eggs; mix well.
Turn into a greased and floured 9 x 9-inch baking pan.
Bake in a 325° oven for about 1 hour.
Cool in the pan set on a rack.
Frost the top with Rum Frosting.
Cover the pan tightly with foil and store in a cool place for at least a week to age.
Cut into 1-inch squares when ready to serve.
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