Rum Cake
From The Chapel Hill cook book, 1935
Rum Sauce: Boil 1 cup sugar and 0.5 cup water for 15 minutes, let cool, and add 0.5 cup rum and a pinch of salt. Pour over cake while warm.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 34. The excerpt below is the record exactly as published.
RUM CAKE 1 cup butter % cup buttermilk 1 cup sugar 1 teaspoon baking powder 1 teaspoon soda 2 eggs 2 cups cake flour 1 cup seedless raisins Rind of 1 orange
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