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English rum cake

English Rum Cake

1/2 pound candied pineapple
5 cups coarsely grated pecans
1 cup granulated sugar
5 eggs
1/2 cup (1 stick) butter
1 cup rum
1 cup flour
2 teaspoons vanilla extract

Chop fruit extra fine. Pour rum over and let set overnight.

Beat eggs until thick. Add sugar and then fold in the flour. Add fruit mixture and nuts. Pour into greased tube pan. Put cake in a cold oven and set at 225 degrees F. Bake 2 1/2 to 3 hours. Let cake stand in pan for 10 minutes before removing to cool on rack.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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