t dry and fold into cake mixture.
Butter and
e cake mix, eggs, 1/3 cup of rum, 1
br>Grease and flour Bundt cake pan.
Sprinkle nuts over
nd add coffee and rum.
Let cake cool in pan for
Before you start, sample rum and check for quality.
tir the 1/2 cup rum to this mixture until incorporated
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.
Mix everything, except the nuts.
Beat for 30 minutes.
Grease and flour a Bundt pan.
Sprinkle the nuts in the bottom and pour the batter over the nuts.
Bake at 350\u00b0 for 50 minutes.
Frost with Rum Cake Sauce.
FOR THE CAKE: Pour boiling water over seeds,
arge mixing bowl, combine basic cake mix ingredients.
On low
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
0 minutes. Make holes in cake with long pick; pour half
Soak the raisins in rum for at least 30 minutes
Grease and flour bundt or tube pan.
Mix together cake ingredients (mix thru rum).
Spread 2 cups chopped walnuts on bottom of pan.
Pour batter on top and bake 325 degrees for about one hour.
While cake is still warm, prick all over with fork and pour glaze over all.
In small saucepan melt glaze ingredients.
Mix until sugar is dissolved.
Boil for 5 minutes.
Pour slowly over cake.
Enjoy!
reheat while you mix the cake.
In large mixing bowl
50\u00b0F.
Mix together cake mix, 1/3 cup of
Line two 8\" cake pans with parchment paper and
Whip cream.
Fold in crumbled chocolate bars and rum.
Cut cake in half, horizontally.
Spread bottom half with whipped cream mixture.
Place top half of cake onto bottom half.
Cover cake with remaining whipped cream mixture.
Be sure to fill centre hole.
Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
Preheat oven to 350\u00b0.
Grease and flour a Bundt or tube pan. Combine ingredients in a bowl.
Blend well; then beat at medium speed for 2 minutes.
Turn into pan.
Bake 55 minutes or until cake tests done.
Cool in pan 15 minutes.
While cake is cooling, prepare glaze.
Before you start, sample the rum to check for quality.
Good isn't it?
Now go ahead.
Select a large mixing bowl, measuring cup, etc.
Check rum again.
It must be just right.
To be sure rum is of highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can.
Repeat!
With an electric mixer, beat 1 cup butter in a large fluffy bowl.
Add 1 seaspoon of thugar and beat again.