Recipe for Miss Hulling’s Rum Cake

Miss Hulling’s Rum Cake Recipe

1 cup milk
1 tablespoon butter
1 teaspoon butter
1 teaspoon vanilla
4 eggs
2 cups granulated sugar
1/4 teaspoon salt
2 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder

For Rum Syrup:

2 cups granulated sugar
1 cup cold water
1 tablespoon butter
1/3 cup rum

1. Bake the cakes. Preheat the oven to 325 degrees. Grease and flour 2 (9-inch) round pans(see note). Combine milk and 1 tablespoon butter in a small saucepan; bring to a boil over medium-high heat. Let cool. Stir in vanilla.

2. In a large bowl, beat eggs with 2 cups sugar and salt until thick and lemon-colored. Sift together flour and baking powder; fold carefully into egg mixture. Stir in milk mixture.

3. Pour batter into the pans. Bake 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool on a wire rack, then remove from pans and let cool completely. Transfer to round platters.

4. Prepare the syrup. In a medium saucepan, boil 2 cups sugar and water for 2 minutes over medium-high heat. Remove from heat; add 1 tablespoon butter. Let cool, then stir in the rum.

5. Slowly pour syrup over cakes, letting the cakes absorb the syrup.

Note: This batter may be baked in baba au rhu molds, cupcake tins or in a 9-by-13-inch pan. Adjust cooking times accordingly.

This recipe was published in “Miss Hulling’s Favorite Recipes” 1969

Source: St. Louis Post Dispatch Recipe Exchange