Jennie Benedict's Rum Cake Recipe


Main Ingredient


 Butter1 Cup (16 tbs)
 Granulated sugar2 Cup (32 tbs)
 Cake flour3 1⁄2 Cup (56 tbs), sifted once before measuring
 Baking powder3 1⁄2 Teaspoon
 Milk1 Cup (16 tbs) (Not Too Cold)
 Egg whites8 , beaten stiff, but not too dry
 Vanilla1 Teaspoon
 Salt1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 5418 Calories from Fat 1764

% Daily Value*

Total Fat 199 g306.6%

Saturated Fat 119.8 g599%

Trans Fat 0 g

Cholesterol 506.4 mg

Sodium 2137.7 mg89.1%

Total Carbohydrates 834 g278%

Dietary Fiber 54.2 g216.9%

Sugars 413.9 g

Protein 107 g213.5%

Vitamin A 117.1% Vitamin C

Calcium 198% Iron 12.9%

*Based on a 2000 Calorie diet


Cream the butter and sugar, a little at a time.
Add 3/4 each of the milk, flour, and egg whites, in the order named, beating after each addition and beating well and long after the last addition.
But mark this keep out 2 tablespoons of flour, into which mix the baking powder and add this when all the beating is over, the pans greased and lined with paper and the batter is ready to go into the stove.
At the very last, add the vanilla and the salt.
Bake in two 9-inch, greased and paper-lined cake pans for 20 to 30 minutes, at 350 degrees.
Turn out on racks, and allow cooling before adding the filling.
Filling Take 2 1/2 cups of powdered sugar, 2/3 cup of soft, creamed butter, blend together, and beat until soft and smooth.
Add 4 ounces of rum.
Mix well again.
Put into the refrigerator until firm enough to spread.
The filling should be 1/2 to 2/3 inch thick.
After filling is spread on the cake, put cake and filling into the refrigerator until set and the top frosting is ready to cover all.
Frosting Boil together 2 cups granulated sugar with enough water to moisten the sugar well until the syrup will spin a thread.
Pour slowly in a fine stream over 2 well-beaten egg whites.
While the mixture is hot, add 12 marshmallows, a few at a time, and 1 or 2 teaspoons of rum.
Pile high on top of cake and spread over the sides.