Friday, November 28, 2008

Black Friday

We don't know about you, but we're stuffed! We rolled, literally rolled, out of bed this morning, put on our "big girl" jeans and made it to the store to work off some of those extra pounds. We are happy to see a lot of you avoided the mall chaos today and decided to do some relaxing boutique shopping instead. Our holiday stuff just keeps going so come quick!

We thought it might be fun to share some of our favorite holiday recipes with all of you to try for Christmas. We will be posting various recipes to try in the coming weeks. This amazing dessert was one of the culprits of yesterday's food coma. Bev even enjoys sneaking a piece of this to bed for a midnight snack!

Rum Cake:


1 box yellow or butter pecan cake mix

1 box 3 1/2 oz instant vanilla pudding

(Note: if using cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, 1/2 cup oil instead of 1/2 cup oil.)

4 eggs

1/2 cup oil

1/2 cup dark rum

1/2 cup water

1/2 cup chopped pecans

Mix all ingredients (except pecans). Beat for 2-3 minutes. Place chopped pecans in bottom of a well greased and floured Bundt Pan. Pour batter over nuts, bake for 50-55 minutes at 350 degrees.


1/4 cup water

1/2 cup margarine

1 cup sugar

1/4 cup rum

Boil above ingredients together for 2-3 minutes, stirring constantly. Pour cooked mixture over cake when cake has cooled for 5 minutes, while cake still in the Bundt pan. Let stand for 1 hour. Turn over on cake plate.


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