Recipe - Jennie Benedicts Rum Cake

1 cup Butter or margarine;
softened
2 cup Sugar
3 One half cup Sifted cake flour
1 tablespoon Baking powder
1 pn Salt
1 cup Milk
1 teaspoon Vanilla
3 Egg whites

FILLING
2/3 cup Butter or margarine;
softened
2 One half cup Sifted powdered sugar
One fourth cup Light rum

FROSTING
2 cup Sugar
2 Egg whites
1 cup Water
1 One half teaspoon Light rum

(from The Southern Heritage Cakes Cookbook, 1983)

Method: Cream butter; gradually add sugar, beating well. Combine flour,
baking powder, and salt; add to creamed mixture alternately with milk,
beginning and ending with flour mixture. Stir in vanilla. Beat egg whites
until stiff peaks form; fold into batter. Spoon batter into 2 waxed
paperlined and greased 9inch round cakepans. Bake at 350 degrees for 35
minutes or until a wooden pick inserted in center comes out clean. Cool in
pans 10 minutes; remove from pans and cool completely. Spread filling
between layers of cake and chill. Spread top and sides of cake with
frosting. Yield: one 2layer cake.

Filling: Combine all ingredients, beating until smooth. Chill. Yield: about
1 One half cups

Frosting: Combine sugar and egg whites (at room temperature) in top of a
double boiler; add water, and beat on low speed of electric mixer for 30
seconds or just until blended. Place over boiling water; beat constantly on
high speed of electric mixer about 7 minutes or until stiff peaks form.
Remove from heat. Add rum, and beat 2 additional minutes or until frosting
is thick enough to spread. Yield: enough for one 2layer cake

Posted to JEWISHFOOD digest Volume 98 #027 by Minelle Paloff
cen17268@centuryinter.net on Jan 16, 1998