eat in the Coca-Cola, rum, vanilla, and milk (note--use
Marinade -- Mix the rum, citrus juice, olive oil, garlic,
owl.
Stir in pecans, rum, lemon juice, vanilla and salt
up rolled oats, 1 teaspoon rum, cocoa powder and Splenda for
bout 3-4 hours).
Rum Syrup*: Mix together the water
/4 cup of the rum and sugar.
Boil 5
lace in a bowl with rum. Soak pineapple until needed.
ix, pudding mix, milk, eggs, rum, oil, and vanilla extract in
Soak raisins in just enough rum to cover them for at
he sugar.
Add the rum and Creme de Cacao, then
Soak the raisins in rum for at least 30 minutes
et it cool completely.
RUM BUTTER GLAZE: melt butter or
lectric mixer (if decorating with Rum Whipped Cream.) When it starts
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.
followed by vanilla extract and rum, if using. Scrape down sides
Make the rum Sauce first& refrigerate.
In
ompletely before putting on the rum glaze.
To make glaze
For the rum raisins, combine rum and raisins in a small
Soak raisins and currants in rum to cover overnight, stirring occasionally.<
late or cake platter.
RUM WHIPPED CREAM:
Whip the