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Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
1 tsp. salt
2 tsp. baking powder
4 eggs
1 1/2 tsp. vanilla
1 1/2 cups granulated sugar
1 tbsp. rum or 1 tsp. rum flavoring
1 1/2 cups heavy cream, whipped
Sift together flour, baking powder and salt.
Beat until very thick (5 minutes), eggs and vanilla.
Beat in gradually, sugar and rum.
Fold in whipped cream.
Stir dry ingredients into whipped mixture in 4 additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
1 tsp. salt
2 tsp. baking powder
4 eggs
1 1/2 tsp. vanilla
1 1/2 cups granulated sugar
1 tbsp. rum or 1 tsp. rum flavoring
1 1/2 cups heavy cream, whipped
Sift together flour, baking powder and salt.
Beat until very thick (5 minutes), eggs and vanilla.
Beat in gradually, sugar and rum.
Fold in whipped cream.
Stir dry ingredients into whipped mixture in 4 additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
