tir in coffee and rum. Cool.
Return cakes to ramekins and
ruit, butter, brown sugar and rum. Stir over low heat, without
mashed bananas, cocoa powder, cinnamon, rum and half the grated chocolate
>Combine 1/4 cup rum or pineapple juice, 1/4
ach addition. Drain raisins, reserving rum. Fold raisins into batter. Spoon
/2 cup of the rum; stir to combine. Cover; let
arge bowl, combine raisins and rum. Cover and set aside for
ogether egg yolks, 1 tbsp rum and remaining sugar until creamy
0 - 23 minutes.
Allow cakes to cool in tins for
n liqueur.
After removing cakes from the oven, allow them
ery large basin.
Add rum and mix well.
Cover
br>
7. Bake the cakes for 10 to 12 minutes
ool slightly.
Whisk in rum.
(Can be made 2
1/4 cup (4 T) rum, and 1 tsp.
vanilla
ust disappears.
Combine milk, rum and vanilla.
Combine flour
ater and half of the rum.
Drain the crushed pineapple
aking sheet and bake the cakes for 15 - 20 minutes
eat in the Coca-Cola, rum, vanilla, and milk (note--use
eat in pineapple puree and rum and set aside.
Sift
1/2 inch thick) crab cakes if serving as an appetize