Sunday, December 13, 2009

Our featured recipe for the holidays.

My Mom always makes this rum cake for Christmas & it is always a hit!! In fact, we have an annual Holiday Open House & some of our friends say that the holidays would not be the same without my Mum's rum cake. Enjoy, & Happy Holidays!!!

1 cup copped & toasted pecans
1 box cake mix-yellow with pudding
4 eggs ½ cup cold milk
½ cup vegetable oil
½ cup dark rum

½ cup butter
¼ cup water
1 cup sugar
½ cup dark rum

Preheat oven to 325. Grease & flour 12 cup bundt cake pan.
Sprinkle nuts on bottom of pan.
Combine all cake ingredients & beat on high for 2 minutes.
Pour into prepared pan.
Bake for 1 hour.
Cool in pan.
Invert onto serving plate.
Prick the top with a fork & drizzle glaze over the top of cake.

Melt butter in saucepan & stir in water & sugar.
Boil for 5 minutes. Stirring constantly.
Remove from heat & stir in rum.
The rum will cause steam so be careful not to burn yourself.

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