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Bake at 325 degrees F. for 60 minutes or until done. Remove from pan and cool on wire rack. Blend 1 cup confectioners’ sugar with 1-2 tablespoons rum to good frosting consistency. Drizzle over cake. Makes 1 cake.
Old Dominion
Coffee Cake Topping:
V* cup brown sugar
1 tablespoon cinnamon
3 tablespoons melted butter
V* cup chopped roasted peanuts Cake:
Vi cup butter or margarine
l'/i cups sugar
2 eggs
2 teaspoons grated lemon rind
2'/< cups all purpose flour
Vi teaspoon baking soda Vi teaspoon salt
1 cup milk
Combine brown sugar, cinnamon and butter. Add peanuts. Set aside. Allow butter to come to room temperature. Cream butter, sugar and eggs. Add lemon rind. Sift together flour, soda and salt. Add alternately with milk to butter-sugar mixture beginning and ending with Hour. Pour half the batter into a greased 13x9x2 inch baking pan, spreading with a spatula to cover pan. Sprinkle with half the topping. Add remaining batter and sprinkle with topping. Bake in a preheated 350 degree F. oven for 30-40 minutes until golden and cake will spring back when pressed. Serves 14 to 16.
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