Pineapple Macadamia Nut Cake

Ingridients

1/3 cup butter flavored shortening

1 cup white sugar

2 eggs

1 (8 ounce) can crushed pineapple with juice

1/2 cup spiced rum

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 (3.5 ounce) package instant vanilla pudding mix

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup macadamia nuts

Glaze:

1/4 cup water

2 tablespoons butter

1/2 cup white sugar

1/4 cup rum

Directions

Prep 15 m

Cook 45 m

Ready In 1 h 15 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.

In a large bowl, mix shortening and sugar until smooth. Beat in eggs, pineapple, 1/2 cup rum, and vanilla. Add flour, sugar, pudding mix, baking powder and salt; mix until fully incorporated. Stir in macadamia nuts. Pour batter into prepared pan.

Bake in preheated oven until a toothpick inserted into cake comes out clean, about 45 to 55 minutes.

To make the glaze: Place water, butter, and 1/2 cup sugar in small sauce pan. Boil 3 minutes. Remove from heat and add 1/4 cup rum.

While cake is still very warm, poke holes all over top of cake with toothpick. Slowly spoon glaze onto cake. Cake will be very moist. Let stand for at least 15 minutes to absorb glaze. Best served while still warm.

Pumpkin Roll with Toffee Cream Filling and Caramel Sauce

Ingridients

3/4 cup cake flour

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

3/4 teaspoon ground allspice

6 egg yolks

6 egg whites

1/3 cup white sugar

1/3 cup packed light brown sugar

2/3 cup solid pack pumpkin puree

1/8 teaspoon salt

1/4 cup confectioners' sugar for dusting

2 tablespoons dark rum

1 teaspoon unflavored gelatin

1 cup heavy whipping cream

3 tablespoons confectioners' sugar

10 tablespoons crushed toffee candy

1 (16 ounce) jar caramel ice cream topping, warmed

1/2 cup crushed toffee candy

Directions

Preheat oven to 375 degrees F (190 degrees C). Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.

In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.

Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.

Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.

To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.

Unroll cake, sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead.) Cover with foil and refrigerate.

Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.

Zucchini Chocolate Rum Cake

Ingridients

3/4 cup butter, softened

2 cups white sugar

3 eggs

2 cups grated zucchini

1/3 cup rum

2 1/2 cups all-purpose flour

1 cup chopped walnuts

1 cup semisweet chocolate chips

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

3/4 teaspoon ground cinnamon

1/4 cup milk

1 2/3 cups confectioners' sugar

3 tablespoons rum

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in Zucchini and 1/3 cup rum.

In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.

Spread Batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely. Drizzle with rum glaze.

Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum. Mix until smooth.

Banana Rum Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1/4 teaspoon baking soda

2/3 cup dark rum

2/3 cup water

2 eggs

1 cup mashed bananas

1/3 cup chopped pecans

1/3 cup butter, softened

3 cups confectioners' sugar

2 teaspoons vanilla extract

2 tablespoons dark rum

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.

In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.

Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.

For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

Pina Colada Cake III

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1 (14 ounce) can cream of coconut

1/2 cup rum

1/3 cup vegetable oil

4 eggs

1 (8 ounce) can crushed pineapple, drained

2 tablespoons rum

Directions

Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.

In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.

Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.

Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.

Eggnog Cheesecake

Ingridients

1/4 cup butter, melted

1 1/4 cups vanilla wafer crumbs

1/4 cup white sugar

3 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

3 eggs

1/4 cup dark rum

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1 tablespoon cornstarch

1 cup water

2 tablespoons butter

1/3 cup packed light brown sugar

2 tablespoons dark rum

1/2 cup chopped pecans

Directions

Prep 30 m

Cook 1 h Ready In 7 h 30 m

Preheat oven to 300 degrees F (150 degrees C). In a large bowl, mix together 1/4 cup melted butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.

In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Mix in eggs one at a time, blending well after each. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.

Bake in preheated oven for 40 to 50 minutes, or until set. Cool for about 5 minutes, then run a knife blade carefully around the inside rim of the pan to loosen the cake from the sides. Cool in the pan to room temperature, then refrigerate until completely chilled. Remove from pan before serving.

In a small bowl, dissolve the cornstarch in 1 cup of water. Melt 2 tablespoons butter in a medium saucepan. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Cool. Just before serving, stir in pecans. Serve sauce with cheesecake.

Orange Rum Cake

Ingridients

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

2 cups white sugar

4 tablespoons grated orange zest

2 tablespoons grated lemon zest

2 eggs

1 cup buttermilk

1 cup finely chopped walnuts

1/2 cup orange juice, strained

1 lemon, juiced

2 tablespoons light rum

Directions

Stir together flour, baking powder, baking soda and salt; set aside.

In large bowl of electric mixer cream butter, 1 cup sugar and orange and lemon peel until fluffy. Add eggs, one at a time, and beat after each until thoroughly blended. At low speed add flour mixture alternately with buttermilk. Fold in walnuts.

Spread batter evenly in greased 9 inch tube pan. Bake in center of preheated 350 degrees F (175 degrees C) oven about 55 to 60 minutes or until pick inserted in center comes out clean, cake shrinks slightly from sides of pan and surface springs back when pressed lightly with finger. Cool pan on rack slightly. In saucepan mix juices, remaining 1 cup sugar and the rum; bring to boil, then pour carefully over cake in pan. Cool, cover; let stand in pan a day or two before serving.

Mississippi Mud Cake III

Ingridients

1 3/4 cups strong brewed coffee

1/4 cup dark rum

5 (1 ounce) squares unsweetened chocolate

1 cup butter

2 eggs

2 cups white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

Directions

Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat.

In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture.

Turn the batter into a greased and floured tube pan. Bake in a preheated 275 degrees F (135 degrees C) oven for 1 1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.

Chocolate Applesauce Cake I

Ingridients

1/2 cup butter

1 1/4 cups white sugar

1/2 cup milk

1 1/2 cups applesauce

2 tablespoons dark rum

2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/8 teaspoon salt

1 cup raisins

1 cup chopped pecans

1/4 cup dark rum

Directions

In a bowl, cream the butter or margarine with the sugar. Beat in the milk, applesauce, and 2 tablespoons of rum.

In another bowl, stir together the flour, cocoa, baking soda, spices, and salt. Beat into the creamed mixture and then stir in the raisins and pecans.

Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until it tests done with a toothpick.

Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating. Serves 20.

Applesauce Rum-Raisin Cake

Ingridients

1/2 cup golden raisins

1/2 cup raisins

1/3 cup dark rum

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon cornstarch

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 tablespoon unsweetened cocoa powder

1/2 cup chopped walnuts

1 1/2 cups applesauce

Directions

Prep 25 m

Cook 25 m

Ready In 1 d 1 h 50 m

Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.

In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.

Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.

Almond Rum Cake

Ingridients

3 eggs

1/2 teaspoon cream of tartar

2/3 cup butter, softened

1 1/2 cups white sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 teaspoons lemon zest

2 teaspoons lemon juice

3/4 cup milk

2 1/3 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 cup finely chopped blanched almonds

2 teaspoons dark rum

Directions

Prep 30 m

Cook 1 h 30 m

Ready In 2 h

Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside.

In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.

In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan.

Bake at 300 degrees F (150 degrees C) for 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool. Makes about 14 servings.

Mom's Rum Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup rum

1/2 cup chopped pecans

3 tablespoons butter

1/4 cup water

1 cup white sugar

1/2 cup rum

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

Combine cake mix and pudding mix.

In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)

To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

Raspberry Nut Butter Cake

Ingridients

6 eggs

1 cup butter, softened

1 1/2 cups white sugar

3/4 cup seedless raspberry jam

1 tablespoon vanilla extract

1/4 cup dark rum

1 cup all-purpose flour

1 teaspoon baking powder

3/4 cup ground walnuts

3/4 cup ground pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.

Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.

In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.

In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.

Rum and Raisin Cake

Ingridients

1 cup water

1/4 cup rum

2/3 cup chopped raisins

3/4 cup butter

1 egg

1 1/4 cups white sugar

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/3 cup unsweetened cocoa powder

2/3 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.

Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.

Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

Rum Cake II

Ingridients

1 cup butter

2 cups white sugar

4 eggs

1 cup buttermilk

1 teaspoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 pinch salt

1 teaspoon rum flavored extract

1 cup butter

1 cup white sugar

1/2 cup rum

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.

Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.

Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.

To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

Chocolate Rum Cake

Ingridients

1 (18.25 ounce) package chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup white rum

1/2 cup chopped walnuts

1/2 cup butter

1 cup white sugar

1/4 cup white rum

1/4 cup water

Directions

Prep 25 m

Cook 1 h Ready In 1 h 25 m

Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.

With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.

Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Pina Colada Cake I

Ingridients

2 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup vegetable oil

3/4 cup water

1 tablespoon orange zest

1 (8 ounce) can crushed pineapple with juice

1/2 cup butter

1 tablespoon baking powder

3/4 teaspoon salt

6 eggs

1/4 teaspoon cream of tartar

1 cup white sugar

1/2 cup light rum

1 cup flaked coconut

Directions

Separate the eggs. Combine flour, 1 1/2 cups sugar, baking powder and salt in bowl. Make well in center and add oil, egg yolks, cold water, 1 cup coconut and orange peel. Beat until smooth.

Beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently until blended. (Do not blend or stir).

Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour, 15 minutes or until cake springs back when lightly pressed.

Invert pan on funnel to cool cake completely.

Combine pineapple, 1 cup sugar and butter in saucepan. Cook stirring until mixture comes to boil. Boil 5 minutes stirring frequently. Remove from heat and stir in rum. Remove cake from pan, place on serving plate and pierce all over with fork. Spoon mixture over cake. Garnish with coconut.....Good Eating!!!

Pineapple Upside-Down Cake I

Ingridients

6 tablespoons unsalted butter

1 cup packed brown sugar

1 tablespoon honey

12 slices canned pineapple

1/4 cup unsweetened pineapple juice

1/2 cup dried currants

1/4 cup sliced almonds

1/4 cup dark rum

1/4 cup buttermilk

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/8 teaspoon ground cloves

6 tablespoons unsalted butter

1 cup packed brown sugar

2 eggs

1 tablespoon vanilla extract

1/2 teaspoon almond extract

1/4 cup sliced almonds

Directions

Preheat oven to 350 degrees F (175 degrees C).

To Make Topping: Combine 6 tablespoons of the unsalted butter or margarine, 1 cup of the packed brown sugar, and the honey in a medium sized saucepan. Cook over medium heat, stirring with a wooden spoon, until well blended and smooth. Pour into an ungreased 13x9 inch baking pan, tilting to evenly coat the bottom of the pan. Arrange pineapple slices in a decorative pattern in pan and sprinkle with dried currants and 1/4 cup of the sliced almonds

In a small bowl combine rum, pineapple juice, and buttermilk. In another small bowl mix flour, baking powder, cinnamon, nutmeg, salt, and cloves together.

In a large bowl cream 6 tablespoons of the butter and 1 cup of the packed brown sugar together until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extracts, scraping down the sides of the bowl. In three additions, beat in on low speed of an electric mixer the flour and the rum mixtures alternately, beating for about 45 seconds after each addition. Scrape down sides of bowl when needed. Spoon batter over the pineapple in the pan, spreading evenly.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a wooden pick inserted into the center comes out clean. Remove pan from oven and let stand for about 10 minutes. Turn pan upside down onto a serving platter and let stand in pan for 10 more minutes. Remove pan and garnish with sliced almonds, if desired.

Christmas Fruitcake

Ingridients

1/8 cup chopped dried cherries

1/8 cup chopped dried mango

1/4 cup dried cranberries

1/4 cup dried currants

2 tablespoons chopped candied citron

1/4 cup dark rum

1/2 cup butter

1/4 cup packed brown sugar

1 egg

1/2 cup all-purpose flour

1/8 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup unsulfured molasses

2 tablespoons milk

1/4 cup chopped pecans

1/4 cup dark rum, divided

Directions

Prep 20 m

Cook 45 m

Ready In 11 d

Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.

In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.

Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.

Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Rum Cake I

Ingridients

1 cup chopped walnuts

1 (18.25 ounce) package yellow cake mix

1/2 cup dark rum

4 eggs

1/2 cup water

1/2 cup vegetable oil

1 (3.5 ounce) package instant vanilla pudding mix

1/4 cup butter

1/2 cup white sugar

1/8 cup water

1/4 cup dark rum

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.

Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.

Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.

To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!