ixing bowl, combine basic cake mix ingredients.
On low
t dry and fold into cake mixture.
Butter and
FOR THE CAKE: Place eggs in blender container and whip for a few
in and bake for 30 minutes. The cake will be almost
FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes,
o prepared pan and bake for 30 mins, or until a
est and then add the rum and mix. Gradually add the
Before you start, sample the rum to check for quality.
Good isn
to the center of the cake comes out clean. Allow
own sugar and 1 cup rum, and bring to a
tir the 1/2 cup rum to this mixture until incorporated
medium-low and simmer for 5 minutes. Remove from
FOR THE CAKE: Wash and dry fruit.
owder, then stir in the rum. Carefully fold the stiffly beaten
For the Cake: Preheat oven
ime juice, lime zest, the rum and vanilla extracts. Mix well
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.
FOR THE CAKE:
Preheat oven to 350
For the cake:
Mix all the ingredients
til ready to use.
For the cake:
Heat oven to