Rum Cake

This cake has been in my family for years and was usually made during the Christmas holidays. I love making this and putting it in a beautiful tin to give as a gift, but it is great anytime of year! It is the most moist cake I have every had and is basically foolproof. It is simply delicious and a recipe that everyone should have in their repertoire.

Ingredients

cake

1 cup chopped walnuts or pecans

1 box yellow cake mix

1 (3.4oz) package instant vanilla putting

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup dark rum

glaze

1/2 cup butter

1/4 cup water

1 cup white sugar

1/2 cup dark rum

Preheat oven to 325° F. Grease and flour a 10 inch bundt pan. Sprinkle nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding. Mix in eggs, water, vegetable oil, and rum. Mix with electric mixer for 2 minutes. Pour batter over the chopped nuts. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the cake comes out clean. While the cake cools slightly, make the glaze by heating in a saucepan, butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes. Remove from the heat and stir in 1/2 cup rum. Poke holes in the cake with a skewer and pour glaze over cake while still in the pan. I know it looks like a lot but believe me it will soak it all up. When cake has cooled invert onto a cake stand and sprinkle with powdered sugar. Enjoy!!

Bread Pudding

I'm not sure if there is any luck involved in this recipe, but we have made Bread Pudding New years Day for as long as I can remember. (It is way better than black eyed peas!) It is a great way to kick off the New Year and start your diet the day after.

It is rich and decedent and a perfect start to new beginnings!

Ingredients

1 loaf stale french bread cut into 1 inch cubes
2 cups heavy cream
2 cups milk
1 cup white sugar
1 cup light brown sugar
4 Tablespoons melted unsalted butter
3 eggs slightly beaten
2 Tablespoons vanilla
1 cup raisins
1 cup shredded sweetened coconut
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg

Combine all ingredients in a large mixing bowl. Pour into buttered 9X9 baking dish. Place on middle rack of non-preheated oven. Bake at 350° F for approximately 1 hour and 15 minutes until top is golden brown. Serve warm with Whiskey Sauce.

Ingredients for Whiskey Sauce

1/2 cup butter
1 1/2 cups powdered sugar
1 egg yolk
1/4-1/2 cup bourbon to taste

Cream butter and sugar over medium heat until all the butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.

Pecan Bars

This recipe is for those people who think they can't bake. It is rediculously easy and taste exactly like a delicious piece of pecan pie.


















Ingredients

Crust

1/2 cup sugar
1/2 tsp salt
2 1/2 cups flour
1 cup unsalted butter at room temperature


Topping

4 large eggs
1 1/2 teaspoons vanilla
3 tablespoons unsalted butter melted
1 1/2 cups sugar
1 1/2 cups Karo syrup
2 1/2 cups chopped pecans

Preheat oven to 350° F. Cream together butter and sugar on medium speed. Add flour and saltto the butter and sugar and mix until it resembles fine crumbs.















Press into a 10X15 inch baking pan that has been sprayed with Pam. Make sure you use the right size pan to get the correct crust to topping ratio. Bake for 20 to 30 minutes or until light golden brown. While the crust is cooking, prepare the filling. Beat eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in the chopped pecans. Pour over hot crust and bake for another 30 minutes. Top with whipped cream and enjoy!!

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Beware, these cupcakes are addicting!!! They are also a nice treat for those who don't like the traditional thanksgiving pies.
















Ingredients

1 box super moist yellow cake mix
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 tablespoon pumpkin pie spice
1/2 cup pecans
8 oz unsalted butter at room temperature
8 oz cream cheese at room temperature
1 teaspoon good vanilla
4-5 cups powdered sugar (depending on desired sweetness)




Preheat oven to 325°F. Place paper baking cups in muffin tins.

In a large mixing bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl occasionally. Divide batter evenly among muffin cups about 2/3 of the way full. I can usually get about 18 cupcakes with this recipe.

Place in oven and bake 18-20 miunutes or until a toothpick inserted in center of cupcakes comes out clean. Do not over bake or they will become dry. Let cool in pan about 2 minutes and then remove to a cooling rack to cool completely.
















For Frosting, cream together butter and cream cheese on medium speed until well blended. Add in vanilla and powdered sugar a cup at a time mixing on low speed after each addition. After you have added all of the powdered sugar, continue to mix on medium speed for about 10 minutes until smooth and creamy.

Turn oven up to 350° F and place pecans on a cookie sheet. Toast pecans in the oven for 8 minutes. Remove and let cool completely.

Place frosting in a piping bag with a large pastry tip and pipe frosting onto cupcakes. Dust with pumpkin pie spice and top with toasted pecan. Enjoy!