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Ingredients: 1/2 Pound(s) Butter 3 Cup(s) Sugar 1 Teaspoon(s) Rum extract 3 Cup(s) Flour 1 Cup(s) Half and half 1/2 Cup(s) Shortening 5 Eggs 1 Teaspoon(s) Vanilla 1 Teaspoon(s) Baking powder 1 Cup(s) Black walnuts Directions: Cream butter and shortening. Add sugar and beat until very light. Add eggs, one at a time, beating well. Add flavoring and beat again. Add flour mixed with baking powder, alternating with milk, starting and ending with flour. Fold in walnuts. Pour into a tube pan that has been greased and floured. Use one very large pan, size 4 3/4 x 9 1/2 inches. Bake for 80 minutes. Or use two regular pans, size 3 1/2 x 9 inches and bake for 70 minutes. Bake at 325 degrees. Do not open oven during first hour. NOTE: If you do not like rum flavoring, it may be omitted; however, increase the vanilla to 2 teaspoons.
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In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. [Melt the butter.] Cut each biscuit into four pieces. Dip each biscuit piece in melted butter, then dredge in the granula Garbanzo walnut spread In a food processor with a metal blade or a blender container, combine garbanzo beans, reserved liquid, and walnuts. Cover; process until well mixed. Add oil, lemon juice, salt, pepper and hot pepper sauce; process just until blended. Spoon into s Cream cheese cake Cream together cream cheese, butter, and sugar. Add vanilla and eggs. Add 2 cups flour and the baking powder. Toss remaining flour over cherries and nuts and add to cake mixture. Bake at 325F degrees in greased tube pan for 1 hour and 15 or until Cake frosting Cream shortening, butter and vanilla extract until fluffy. Use stand mixer with wisk attachment if available. Beat a long time. Add powdered sugar a little at a time. Beat well and scrape sides and bottom of bowl while beating. 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