AUNT HELEN'S RUM BALLS
These were in my Aunt Helen's recipe box - she kept this recipe closely guarded as her special rum ball recipe. My mom always looked forward to these every Christmas!
Provided by Gatorbek
Categories Dessert
Time 15m
Yield 7 dozen, 21 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Add syrup and rum.
- Shape into 3/4 inch balls and roll in additional powdered sugar.
AUNT HELEN'S RUM CAKE
Aunt Helen's Rum Cake is definitely one you'll be looking forward to on every family occasion, especially when you drizzle it with this sugar-sweet glaze!
Provided by Ginsburg Enterprises
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Coat a 10-inch Bundt pan with cooking spray.
- Sprinkle pecans evenly on bottom of Bundt pan.
- In a large bowl with an electric mixer on medium speed, combine cake mix, pudding mix, eggs, water, oil, and rum; beat until blended. Pour into prepared pan.
- Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Poke holes in the bottom of cake while still in pan; set aside.
- Meanwhile, in a saucepan, combine all glaze ingredients; bring to a boil. Reduce heat to low and simmer 5 minutes. Watch carefully that it does not boil over.
- Pour glaze evenly over hot cake in pan. Let stand one hour, or until cool. Invert cake onto platter and serve.
AUNT ESTHER'S SECRET RUM CAKE RECIPE
I lose this so often I'm "archiving" it here. It just isn't Christmas without gaining 5 pounds with this cake. But it's sooooo worth it! Note that I don't make this according to recipe. I add a healthy slosh of REAL rum into the batter as well as top this with extra sprinkling of sugar to achieve a wonderful crusty top.
Provided by VivaLaVaites
Categories Dessert
Time 3h
Yield 1 slice, 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
- Beat butter and sugar thoroughly. Add yolks.
- In another bowl, combine flour, salt and baking soda.
- Alternately add flour mixture and sour cream to butter mixture.
- Add extracts and rum, if desired.
- In separate chilled bowl, beat whites to stiff peaks.
- Fold whites into batter.
- Spoon into pan.
- Coat top with additional sugar.
- Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
Nutrition Facts : Calories 445.8, Fat 18.8, SaturatedFat 11, Cholesterol 123.5, Sodium 110.9, Carbohydrate 64.1, Fiber 0.7, Sugar 43.6, Protein 6
MOM'S FAMOUS RUM CAKE
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
Provided by Julia O'Malley
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
- In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
- While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
- When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.
Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram
JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield Two 9-inch pies, 16 to 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
- Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
- In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
- Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams
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