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Bacardi Rum Cake
Cake: 1 Cup
chopped pecans or walnuts
1 18 1/2 oz. pkg. yellow
cake mix
1 3 3/4 oz. pkg. instant
vanilla pudding
4 eggs
1/2 Cup cold water
1/2 Cup vegetable oil
1/2 cup dark rum (80
proof)
Glaze: 1/4 lb. butter
1/4 Cup water
1 Cup granulated sugar
1/2 Cup dark rum
Preheat oven to 325ºF.
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 1 hour. Cool. Invert
on a serving plate. Prick top. Spoon glaze evenly over
top and sides. Allow cake to absorb glaze.
Glaze: Melt butter
in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat. Stir in rum. |
Tammy's Carrot Cake
Sift Together:
2 Cups flour
2 Teaspoons baking
powder
1 Teaspoon salt
2 Teaspoons cinnamon
Set aside.
1 1/2 Cups vegetable oil
2 Cups Sugar
4 Eggs
Beat after each.
Add dry ingredients.
Then add:
2 Cups grated carrots
1 Small can crushed
pineapple
1 Cup walnuts
Pour into greased and
floured pan.
Bake 1 hour at 350º
then cool.
Glaze
8 oz. cream cheese
1/2 Cup butter
1 Box powdered sugar 1
lb.
2 Teaspoons vanilla
Beat until creamy and
drizzle over cake.
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Sand
Tarts
1 cup butter (or butter
flavored Crisco)
3/4 cup powdered sugar
2 cups flour
1 teaspoon vanilla
1 cup chopped pecans
Preheat oven to 325°
Cream butter and sugar.
Add flour gradually and
mix well.
Roll into crescent
shapes.
Bake about 25 minutes on
an ungreased cookie sheet until lightly browned.
While still hot, roll in
additional powdered sugar.
-Clydell Gilmore
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