From the Kitchen of: Jessica Brainard
SPICED RUM CAKE
1 stick of butter
2 scoops of crisco shortning
1 3/4 cups of sugar
1 tablespoon of vanilla
4 eggs
1 1/2 cups of white flour
1/4 cup of corn starch
1 tablespoon baking powder
1 cup of Captain Morgan Spiced Rum
SPICED RUM SYRUP
1 cup Log Cabin Syrup
1/4 cup of Captain Morgan Spiced Rum
Mix the butter, crisco, sugar, eggs and vanilla in a small bowl. In a large bowl mix the flour, corn starch, and baking powder stir in the wet mixture from the small bowl. Add the rum blend well with the mixer. Scrape the sides pour into the greased bunt cake. Bake for 60 minutes at 350. After the cake is cooled, microwave the syrup and 1/4 rum together for 2 minutes. Pour over the cake and let it cool again. The syrup mixture will settle towards the bottom.
Mixing Food 
