This is one of my very favourite cakes to make. The flavour is wonderful.
- 1 cup chopped pecans
- 1 pkg yellow cake mix (18 1/2 oz. size)
- 1 pkg Jello Vanilla instant pudding/pie filling
- 4 eggs
- 1/2 cup cold water
- 1/2 cup cooking oil
- 1/2 cup amber rum
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Sprinkle the nuts over the bottom of the pan.
Mix all ingredients together. Pour batter over the nuts and bake for 1 hour.
Cool and invert on a serving plate. Prick the top with a fork and drizzle the smooth glaze all over the top. Allow the glaze to be soaked in and repeat until all the glaze is gone.
Glaze
- 1/2 lb. butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup amber rum
Melt butter in a saucepan.Whisk in the water and sugar. Boil for 5 minutes, constantly stirring. Remove from heat. Stir in the rum.
Serve with great flair and add a dollop of whipped cream…..just ‘cuz.
Holiday Liqueur
With Christmas and Thanksgiving coming up sooner than we expect or even want, here is a liqueur you can make yourself and have ready for the special dinners you have in the plans.You can also put it in a special bottle and put a pretty ribbon on , give as a hostess gift.
You will need:
- 1 can Eagle Brand condensed milk
- 1 1/2 cups white rum
- 1 cup half and half cream
- 2 eggs
- 2 1/2 tbsp. chocolate syrup
- 2 tsp. pure vanilla
In a blender, whip until throughouly mixed. In a bottle that has been sterilized, pour the contents. Do not open for one week. Shake well before serving.
That was so easy, you could make more. Yummy