Maple Rum Syrup Food

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Steps:

• 1 Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan and set aside. 2 Combine flour, salt and baking powder in a small bowl. In a standing mixer or using a large spoon, cream the butter and sugar together. Add the eggs and oil and stir until blended. Mix in the vanilla pudding mix. 3 Alternate adding the flour mixture and the milk. The, add the rum. 4 Pour the batter into the bundt pan and cook for approximately 45-50 minutes or until a fork piercing the cake comes out clean.
• 1 Melt the butter and maple syrup together in a pan. Remove from the heat and add the rum. 2 Remove from the heat and add the rum. Slowly pour the warm mixture over the warm cake (while it is still in the pan) letting the syrup soak into it evenly. 3 Let it sit for a few hours and then loosen the cake and tip it out of the pan onto a serving plate.

RUM-RAISIN MAPLE SYRUP

Steps:

• Bring raisins, syrup, and rum to a simmer in a small saucepan. Remove from heat. Let stand until raisins are plump, at least 15 minutes.

MAPLE RUM SYRUP

Steps:

• Add all ingredients to pan.
• bring to a boil while stirring.
• Reduce to simmer for 2 minutes.
• Serve over favorite pancakes or waffles.

SPICED RUM RAISIN MAPLE SYRUP

Steps:

• In a small bowl combine raisins with rum and let stand 15 minutes. In a small heavy saucepan combine maple syrup, sugar, water, spices, and a pinch of salt and simmer, covered, and stirring occasionally, 10 minutes. Add raisin mixture and simmer, covered, 2 minutes. Discard cinnamon stick and cloves.
• Serve syrup warm. The syrup keeps, covered and chilled, 1 week.

MAPLE RUM CIDER

Steps:

• Combine all the ingredients in a large pot, with the exception of the orange slices, they are to be used for garnishing.
• Slowly bring to a boil and boil for 5 minutes, reduce heat and simmer for 15 minutes.
• Remove pot from oven and discard spices.
• Pour cider into mug and float an orange slice in the center of mug. This cider is best when served hot.