Where's the rum!
Lace each layer with rum.
ontainer with tight lid along with cherries, add rum and
CHRISTMAS CAKE:
Beat sugar & butter very
spray a nine-inch cake pan with nonstick cooking spray and set
quart pudding basin or cake pan with melted butter. Sift brown
erries.
Cover the pudding with plastic wrap and refrigerate over
ep 23cm-round (9\") cake tin with cooking oil, then line the
120\u00b0C fanbake), with rack just below the
Maraschino cherries come glazed in a plastic container.
Fill it up with rum and let sit overnight.
Raisins may be added as well.
Mix all cake ingredients together until smooth.
Add chocolate chips, walnuts and cherries.
Pour into well-greased and floured Bundt pan.
(Use Crisco, not butter.)
Bake at 350\u00b0 for about 45 minutes or until cake checks done.
Cool in pan for 15 minutes; then turn onto plate.
nto food processor.
Pulse with metal blade; set aside.
Weeks or days before baking:
Wash and grind or blend all fruits together in blender.
Place blended fruits in glass bottle or jar with rum and wine; mix well and let stand, covered tightly. Use only enough liquor to cover fruits.
n with baking spray with flour.
In large bowl, place cake mix
etting as directed on the cake mix box.
In a
9 inch round pans with foil.
In large
ouble line with bakng paper/parchment a loose bottom deep cake tin
FOR THE CAKE: Beat the egg yolks with 1/2 cup sugar
For cake preheat oven to 350. Cream butter and sugar. Add egg and apples until incorporated. Mix in remaining ingredients. Bake 40 minutes in a 9\" square pan. Serve hot with rum sauce and ice cream.
For sauce, heat butter, cream and sugar over moderate heat 10-15 minutes until sugar dissolves. (Don't boil). Add nutmeg and rum flavoring. Serve hot over cake.
om heat and stir in rum, let cool completely.
Sprinkle nuts evenly in bottom of tube pan, greased and floured.
Combine cake mix, eggs, water, oil and rum in large mixing bowl.
Blend and mix for 4 minutes on medium speed.
Pour over pecans.
Bake for about 1 hour at 325\u00b0 or until cake tester comes out clean.
Cool in pan 15 minutes before removing.
Glaze with Rum Glaze while cake is still warm.
Make the rum Sauce first& refrigerate.
In