Mmmm.... Rum Cake
I have to admit that I never really was a fan of this cake until DH brought one home from work.
Whoa! It was absolutely outstanding.
Nate had a slice and this instantly became his favorite type of cake.
Whoa! It was absolutely outstanding.
Nate had a slice and this instantly became his favorite type of cake.
He found a recipe for a makeover cake in one of my many cookbooks and asked to make it.
No complaints from me.
He has made this item twice and it is oh.so.good.
No complaints from me.
He has made this item twice and it is oh.so.good.
Perfect for the holiday season or anytime of the year really.
Thinking in the summer - topped with fresh strawberries ...mmmm...
* Exported from MasterCook *
Makeover Rum Cake
Recipe By: Catharine Seman
Serving Size: 16 Preparation Time :0:15
Categories: Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pecans -- toasted
18 1/4 ounces yellow cake mix
1/2 cup skim milk
1/4 cup dark rum
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 large eggs
Topping:
1/2 cup sugar
1/4 cup butter -- cubed
2 tablespoons water
2 tablespoons dark rum
1. Coat a 10 inch fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium 2 minutes.
2. Pour into prepared pan. Bake at 325 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat;cook and stir for 4-5 minutes or until thickened. Drizzle over cake.
Source:
"Taste of Home 2011 Healthy Cooking Annual Recipes"
Copyright:
"2011"
Yield:
"16 "
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NOTES : Pecans are optional - tastes wonderful without the nuts, too.
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