Lindas Rum Cake Food

RUM CAKE

Steps:

• 1. Beat room temperature butter until fluffy.
• 2. Gradually add sugar. Mix well.
• 3. Add rinds and eggs, one at a time, beating after each addition.
• 4. In another bowl, sift together flour, baking powder, baking soda and salt.
• 5. Add flour mixture to creamed mixture, alternately with buttermilk.
• 6. Beat well after each addition.
• 7. Fold in one cup chopped nuts.
• 8. Grease tube pan
• 9. Place 3/4 cup chopped pecans in bottom and along sides of tube pan.
• 10. Gently pour batter into pan, trying not to disturb nuts coating outside of pan.
• 11. Bake at 350 for 1 hour, or until cake shrinks from pan edges.
• 12. While cake cooks, combine fruit juice, rum and powdered sugar.
• 13. Bring to a boil, and continue boiling boiling for about 5 minutes.
• 14. Pour over the cake when you take it out of the oven.

RUM CAKE - SEMI-HOMEMAKER RECIPE

Steps:

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

BACARDI RUM CAKE

Steps:

• Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
• Stir together cake mix, pudding mix, eggs, water, oil and rum.
• Pour batter over nuts.
• Bake at 325 in oven for 1 hour.
• Cool 10 minutes in pan.
• Invert onto serving plate and prick top.
• Glaze-----------------.
• Melt butter in saucepan.
• Stir in water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Stir in rum.
• Brush glaze evenly over top and sides of cake.
• Allow cake to absorb glaze.
• Repeat until glaze is used up.

LINDA'S APPLE POUND CAKE

Steps:

• 1. Mix the first ingredents together and set aside.
• 2. Meanwhile in a mixing bowl cream together cream cheese, butter, rum and vanllia foavorings, sugar, and eggs one at a time mixing after each until smooth. Using a wooden spoon or spatchula mix in flour one cup at a time, mixing well. Add first 5 ingredents to this and mix well,(again with spoon or spatchula). Pour mixture into greased and floured bundt cake pan. Sprinkle top of cake with the chopped pecans.
• 3. Preheat oven to 325* for 1hr 30min to 1hr 45min. or until toothpick inserted comes out clean.
• 4. Icing: Condensed Milk. Polk holes in top of cake while still warm right out of oven and pour the condense milk on top of cake soaking as much as you can in the holes. Allow to cool completely before cutting or placing in cake cover. If it sweats it will effect the taste of the cake. So it has to cool completely before storing.

LINDA'S FIVE FLAVOR POUND CAKE WITH JULIE'S FRUIT

Steps:

• For Linda's Cake:.
• Preheat oven to 350 degrees.
• Mix sugar, butter,and oil together.
• Add eggs and mix well.
• Sift together dry ingredients and add to the cream mixture.
• Add milk and 1 tsp of each of the Five flavorings.
• Bake in a greased and floured tube pan at 350 degrees for one and half hours.
• Cool 10 minutes in the pan.
• Remove cake from pan.
• For the Glaze:.
• Combine all the glaze ingredients in a saucepan.
• Bring to a boil and continue until sugar is disolved.
• Place cake on pretty serving dish and pour glaze over.
• For Julie's Fruit:.
• Combine the pie filling, oranges, pineapple, bananas and 1/2 pint of strawberries.
• Put in a pretty bowl.
• To Serve:.
• Slice Pound Cake and place a slice on plate with Julie's Fruit on top.
• And Enjoy!

LINDAS CHRISTMAS CAKE

Steps:

• Take a 9-inch (23cm) square or a 10-inch (26cm) round cake tin.
• Grease the tin 1st with marg then cut two rounds of greaseproof paper to fit the base and a double greaseproof paper to fit the sides,( making the sides a little large then the tin) Snip the base of this band (side) at regular intervals, so it fits flat at the bottom. Press the band into the cake tin. Making the sides large then the tin
• Preheat oven 325 F- 160C, gas mark 3
• Cream the butter with brown sugar, add finely grated orange and lemon rind, blend together then add the black treacle. beat the eggs with the "brandy or sherry or rum" and gradually blend into the creamed mixture.
• Sieve the flour & mixed spice into the mixture along with the ground cinnamon, then add the ground almonds, mix well then add the 3lb mixed dried friut.
• once all mixed add the chopped glace cherries, and the 300g mixed nuts, you can add little at a time to make sure its all mixed in well.
• spoon the mixture into the prepared cake tin, smooth the mixture on top and press gently with damp but not too wet knuckles, this helps to keep the cake flat on top and also prevents it becoming hardened with baking.
• Bake for approximately 4 - 5 hours in the centre of the oven.
• Allow 1 hour at a moderate heat (325 F- 160C, gas mark 3) then lower the heat to slow (275-300F. 140-150 C gas mark 1-2) and continue the cooking,
• Check carefully and lower the heat if the cake is becoming to brown.
• Test the cake ensure the cake has shrunk away from the sides of the tin and when a fine skewer is inserted into the cake it should come out quite clean
• Then follow another test listen carefully an uncooked rich cake makes a distinct hum.
• Cool in the tin only turn out when cold.
• To give a very moist texture, prick the cooked cake at 10 days intervals and soak with a little sherry, brandy or rum.
• To marzipan a rich fruit cake
• Try not to handle the marzipan to much.
• First brush away any surplus crumbs from the cake, make sure the cake is level; it is often a good idea to turn the cake upside-down and use the base as the top as it is 100% level
• Coat the cake with sieved apricot jam before putting the marzipan on make sure your marzipan covers the sides, extra trims can be cut off to neaten it later
• Before icing the cake decide weather you want to leave the marzipan for 48hrs to dry out, but marzipan is nicer if moist, but if it has been handled a lot the oil for the ground almonds will soak through the icing, you can paint the marzipan with egg white and ice at once