| 1. In a large mixing bowl Cream the following. |
| 1 |
Crisco / margarine
sugar |
| 2. Add slowly: |
| 1 |
eggs - As you cream scrape bowl. |
| 3. Dry: Sift flour BEFORE measuring, then again when adding to bowl. In medium sized bowl Sift together the following. |
| 1 |
flour
baking powder
salt
|
| 4. Wet: In a pour-able container mix the following. |
| 1 |
milk
vanilla
Add the following additional if you want flavors:
|
| 2 |
--1 ½ t. Almond |
| 3 |
--2 t. Butternut
|
| 4 |
--2 t. Lemon |
| 5. To Creamed mixture bowl add the dry and wet mixtures as follows: |
| 1 |
Start & end with dry alternate with wet. Take the cream mixture and add 1/5 of dry then ¼ cup of milk ( mix 1/5 of dry to ¼ of wet then alternate) mixture alternate till gone finishing with dry. As you blend scrape bowl. Pour into baking pan and bake in true 325° oven (measure it with thermometer.) |
| Topping: |
| 1 |
Allow cake to cool and turn upside down. With a spoon drizzle rum over cake. Allow to soak in then sprinkle powdered sugar thru a sifter over cake to make snow. |
| Bake in pans as follows:
|
| 1 |
Tube pan for 1-½ hours / Sheet Cake for |