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Holiday wishes and a little rum cake….

December 21, 2010
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I’ll be taking a break from blogging during the holiday, so this will be my last blog of 2010. I have many things planned for 2011 including more author interviews, guest blogs, and discussions about erotic romance and spanking. In the meantime, I wish you and yours the merriest of merry and would like to share one of my favorite recipes for rum cake.

This one is quick and yummy, easily thrown together from ingredients on hand when you need an emergency dessert. It comes from the Eddie Bauer Legendary Recipe Collection.

Rum Cake

½  cup chopped nuts (optional)

1 pkg of yellow cake mix

1 (3 ¾ oz) pkg of vanilla instant pudding

½ cup light rum

½ cup water

½ cup vegetable oil

4 eggs

Grease and flour a bundt or tube pan. Crumble nuts in the bottom of pain. Combine cake mix and pudding mix.  Add water, rum, oil and eggs. Mix for about 2 minutes. Pour in pan and bake at 325 degrees for 60 minutes.

Let cool in pan on wire rack for approx. 3 minutes. Remove cake from pan and pour glaze over the cake.

Glaze:

1 cup of sugar

¼ cup light rum

1 stick of margarine

¼ cup of water

Place ingredients in a saucepan and boil for 3 minutes.

Note: I usually make only half the amount of glaze to cut back a little on the fat and calories. It’s more than sufficient. I’ve made this without the glaze, and it turns out like a pound cake.

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