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Rum Cake

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Source: Allrecipes.com
Yield: 16 Pieces
Serving Size: 1 Piece
Servings: 16

Based on Apricot Brandy Pound Cake II from Allrecipes.com. I soaked a few ounces of dried persimmons (or the dried fruit of your choice) in Courvoissier Cognac (or the brandy or rum of your choice) then basted the baked cake over the course of a day with 8 shots of rum.
   
Ingredients

Rum Cake
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Vanilla Extract
1 Teaspoon 12 0 0.5 0
Butter, Unsalted
2 Stick 1630 184.2 0.2 2
Persimmons, Dried
2 Ounce 180 0 48 2
Salt
0.5 Teaspoon 0 0 0 0
Zest
1 Teaspoon Orange 2 0 0.8 0.1
Sugar, granulated
3 Cup 2640 0 681.6 0
Brandy, 80 Proof
4 Ounce 256 0 0 0
Egg, Whole, Raw
6 Large 444 30 2.4 37.8
Baking Soda
0.25 Teaspoon 0 0 0 0
Zest
1 Teaspoon Lemon 2 0 0.8 0.1
Flour, AP
3 Cup 1365 3.6 286.2 38.7
Rum
8 Ounce 528 0 0 0
Total: 7059 217.8 1020.5 80.7
Per Serving: 441 13.6 63.8 5

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