ended.
Gently fold in vanilla and lemon rind (if
make chiffon cake: Let egg
Double Vanilla Pound Cake Instructions: Preheat oven to 350
ugars, butter, eggs, milk and vanilla. Beat well.
In another
Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
Beat butter and sugar thoroughly. Add yolks.
In another bowl, combine flour, salt and baking soda.
Alternately add flour mixture and sour cream to butter mixture.
Add extracts and rum, if desired.
In separate chilled bowl, beat whites to stiff peaks.
Fold whites into batter.
Spoon into pan.
Coat top with additional sugar.
Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
ven to 350\u00b0. Combine cake mix, sugar, oil, eggs and
nd add coffee and rum.
Let cake cool in pan for
For Cake: Place nuts in the bottom of a greased bundt pan. Combine all remaining ingredients in a separate bowl and pour into the bundt pan over the nuts.
Bake at 350 degrees for 45 minutes. Let cool 10 minutes in the pan and poke cake with skewer or fork all over to create holes for the glaze to sink inches.
For Glaze: Heat all ingredients until melted. Pour over the cake while still in the bundt pan. Leave the cake in the pan overnight in the refrigerator.
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.
Preheat oven to 325\u00b0.
Grease and flour a 12-cup Bundt pan. Sprinkle nuts over bottom.
Follow directions on box for chocolate portion. Pour vanilla portion over nuts.
Drop chocolate batter by tablespoons over vanilla and run knife around pan to swirl, being careful not to disarrange nuts on bottom.
Bake 1 hour, cool and invert on plate.
Prick top with long toothpick and drizzle over top and sides.
Cream the Crisco and sugar.
Add eggs and mix well. Alternately add the vanilla, rum and milk with the cake flour and baking powder.
Mix well, then pour 3/4 of the batter into a greased Bundt or angel food pan.
ach addition.
Beat in vanilla, rum and lemon.
With mixer
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.
up) and butter.
Add rum and heavy cream.
Put
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Vanilla Buttermilk Cake:
Spritz three 8x2 inch round cake pans with vegetable
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
tove-top. Add cornstarch and vanilla to reserved milk; drizzle into