Very traditional... 10 eggs is about a pound of eggs....it's in the oven. I added coconut powder (the stuff to make coconut milk) and coconut flavouring (plus the vanilla)
I used ducks eggs (9 of them) as that's what I had extra of (I know there are loads of sites that say you can't substitute a duck egg or chicken egg, but whatever....)
3 cups sugar
2 cups Crisco shortening
10 eggs
3 cups sifted all-purpose flour
2 tsp vanilla
1 tsp salt
1/4 cup evaporated milk (I just used cream)
1 tsp rum flavoring
1/2 tsp almond flavoring (optional)
Cream Crisco and sugar together well, then add eggs, beating very well after each. Add salt, flavorings and milk, then flour. Bake in an extra large tube pan that has been floured and greased. Bake at 300 degrees for 2 hours. Check after 1 hour and 45 minutes. Cake is done if knife inserted in center comes out clean.
I used ducks eggs (9 of them) as that's what I had extra of (I know there are loads of sites that say you can't substitute a duck egg or chicken egg, but whatever....)
3 cups sugar
2 cups Crisco shortening
10 eggs
3 cups sifted all-purpose flour
2 tsp vanilla
1 tsp salt
1/4 cup evaporated milk (I just used cream)
1 tsp rum flavoring
1/2 tsp almond flavoring (optional)
Cream Crisco and sugar together well, then add eggs, beating very well after each. Add salt, flavorings and milk, then flour. Bake in an extra large tube pan that has been floured and greased. Bake at 300 degrees for 2 hours. Check after 1 hour and 45 minutes. Cake is done if knife inserted in center comes out clean.
