ixing bowl, combine basic cake mix ingredients.
On low
t dry and fold into cake mixture.
Butter and
o prepared pan and bake for 30 mins, or until a
FOR THE CAKE: Add cream of tartar to
FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes,
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
owder, then stir in the rum. Carefully fold the stiffly beaten
FOR THE CAKE: Wash and dry fruit.
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.
ime juice, lime zest, the rum and vanilla extracts. Mix well
FOR THE CAKE:
Preheat oven to 350
til ready to use.
For the cake:
Heat oven to
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:
Preheat the oven to
ur fridge can house the cake periodically through out the prep
For the mandarin topping, use a
ven to 350 degrees.
For the Cake: Place the 12 egg