ost a warning with this recipe.
Preheat oven to 450
Grease and flour a Bundt pan.
Preheat oven to 350\u00b0.
Combine nuts in bottom of pan.
In a large bowl, put cake and pudding mixes.
Add rum extract, oil, water and eggs.
Mix for 2 minutes. Bake for 50 to 60 minutes.
Remove and pour on hot Rum Glaze.
Beat egg yolks and sugar in some warm water until thick and creamy. Stir in rum and 1 2/3 cup boiling water. Whisk until frothy.
Divide among 4 glasses. Serve with a grating of nutmeg.
Heat the rum, orange liqueur, sugar syrup and orange juice in a pan, ensuring that it does not boil. Meanwhile, make the tea with boiling water (about 1 cup ) and leave to brew for 4 minutes. Pour the punch mixture into heat-proof, warmed punch glasses and top up with tea. To serve, decorate with orange quarters if desired.
Into a microwave safe mug, pour the apple cider, orange juice and the rum.
Stir in the sugar and add the cinnamon stick and clove.
Heat in microwave on HIGH setting for 2 1/2* minutes (*please note: use caution here, as all microwaves are different- - your drink may be hot in only one minute!), until hot.
Remove the spices and discard.
Serve hot with a squeeze of fresh lemon juice, and an orange slice for garnish.
br>Put opened container of rum in hot water; set aside.
Grease and flour Bundt pan.
Crumble chopped nuts in bottom. Place cake and pudding mixes in large mixing bowl.
Add rum, water, oil and eggs.
Mix for two minutes.
Pour batter into cake pan and bake at 325\u00b0 for 50 to 60 minutes.
Remove from oven. Leave cake in pan and pour on the following hot rum glaze while cake is still hot.
Leave cake in pan to cool for 30 minutes.
he boil.
Add the rum and heat for a further
ake mix with the pudding, rum, water, oil, and eggs.
Grease and flour bundt pan. Crumble nuts in bottom of pan.
In a large bowl, mix cake and pudding mixes. Add rum, water, oil, and eggs. Mix well.
Bake at 325F for 50-60 minutes.
Meanwhile, prepare glaze. Mix all ingredients (sugar, butter, rum, and water) and boil for 2-3 minutes.
When cake is done, remove from pan and pour on hot rum glaze.
Let cool, can be served slightly warm or at room temperature.
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.
water, oil, 1/2 cup rum, eggs, and the instant vanilla
Preheat oven to 350\u00b0.
Mix all ingredients for 2 to 3 minutes and pour into pan.
Grease and flour a Bundt or tube pan.
Line bottom with pecan bits.
Bake 40 to 50 minutes.
Remove from oven and immediately pour on hot rum glaze.
This will settle the cake.
Grease and flour Bundt pan.
Mix cake mix, oil, pudding, rum and water.
Add eggs and nuts and mix well.
Bake at 325\u00b0 for 50 to 55 minutes.
To a large heavy duty cup or glass, add rum, honey, lemon juice, 1/2 lemon rind, and nutmeg. Stand cinnamon stick in the cup.
Pour the boiling water and stir well to blend.
Adjust honey to suit your sweetness and adjust lemon juice to suit your taste.
Sip slowly and enjoy.
Grease and flour Bundt cake pan or spray with Pam or Baker's Joy.
Crumble nuts in bottom of pan.
In large bowl, mix cake mix and instant pudding with eggs and liquids.
Mix well (about 2 minutes).
Pour into pan on top of pecans.
Bake at 300\u00b0 for 45 minutes or until cake tests done.
Remove from oven; pour on hot rum glaze.
Cake will settle.
Let cool in pan 30 minutes.
Loosen edges; turn upside-down on plate.
Nuts will be on top.
Put honey in mug and dissolve with 1 teaspoon of boiling water.
Add rum, lemon, and cloves.
Fill mug with boiling water.
Add cinnamon stick.
In a small saucepan, bring the pineapple juice, 2 T maple syrup, lemon juice and the cinnamon stick to a boil. Lower the heat and simmer for 5 minutes; remove from the heat.
Meanwhile, in a medium bowl, beat the cream with the remaining 1 T maple syrup until soft peaks form.
Divide the pineapple-maple mixture among 4 small teacups or mugs. Discard the cinnamon stick.
Add 1/4 cup rum to each cup; top with the maple whipped cream.
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.