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Dessert
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Rum Cake |
Sun
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Steak Marinade with Mashed Potatoes, Texas Beans and Green Beans |
Mon
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Baja Chicken Tacos |
Tue
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Spaghetti with Salad and Bread |
Wed
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Corned Beef and Cabbage |
Thur
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Chicken Curry Casserole and Salad |
Fri
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Leftover Corned Beef Dinner |
Sat
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Spinach Sour Cream Souffle and Salad |
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| Dessert
rum cake (Serves: 8)
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Ingredients |
| 1 |
cup |
walnuts, chopped |
| 1 |
box |
cake mix, yellow |
| 1 |
pkg |
pudding mix, French vanilla |
| 4 |
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eggs |
| 1/2 |
cup |
water |
| 1/2 |
cup |
oil |
| 1/2 |
cup |
rum, dark |
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Instructions
Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake one hour. Invert on serving plate. Prick top and sides many times. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Note: Use a good sized plate as the glaze runs all over the place.
See recipe for "rum cake glaze".
prep time: 30 Min or More
category: Dessert
cuisine type: American
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rum cake glaze (Serves: 8)
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Ingredients |
| 1/4 |
lb |
butter |
| 1/4 |
cup |
water |
| 1 |
cup |
sugar |
| 1/2 |
cup |
rum, Bacardi, dark, 80 proof, |
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Instructions
For glaze, melt butter in saucepan. Stir in water and sugar. Boil five minutes, stirring constantly. Remove from heat. Stir in rum. Note: Use a good sized plate for the cake as the glaze runs all over the place.
prep time: Under 15 Min
category: Dessert
cuisine type: American |
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