Jennie Benedict's Rum Cake
|Butter||1 Cup (16 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Cake flour||3 1⁄2 Cup (56 tbs), sifted once before measuring|
|Baking powder||3 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs) (Not Too Cold)|
|Egg whites||8 , beaten stiff, but not too dry|
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.