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From our Chef`s Basket-Butter Rum Pound Cake
Hey, Ho! it`s time once more for Christmas trees, cookies and the good old festive cheer. This is also a difficult season as one is not quite sure what kind of sweets to make. But, here`s the easy way out. We bring you from our very own Chef`s basket, a selection of the oldest, finest and truly original recipes every day.
Hey, Ho! it’s time once more for Christmas trees, cookies and the good old festive cheer. This is also a difficult season as one is not quite sure what kind of sweets to make. But, here’s the easy way out. We bring you from our very own Chef’s basket, a selection of the oldest, finest and truly original recipes every day.
Ingredients:
1 butter recipe cake mix (with pudding in the mix) 1 small box of instant vanilla pudding 4 eggs 1/2 cup Wesson Oil 1 cup water 1/2 teaspoon rum flavoring
Directions:
Mix all ingredients and beat until smooth. Pour into a greased bundt pan and bake 45 minutes at 350 degrees. while cake is baking.....use a small kettle and add 1 stick margarine, 1 cup sugar, 1/3 cup water, 1/2 teaspoon rum flavoring. Start cooking this about 5-10 minutes before the cake is done. It should be a glaze that the cake will absorb. After taking the cake out of the oven, pour glaze over cake and let set 5 minutes. Then immediately turn cake out on to a plate.
1 butter recipe cake mix (with pudding in the mix) 1 small box of instant vanilla pudding 4 eggs 1/2 cup Wesson Oil 1 cup water 1/2 teaspoon rum flavoring
Directions:
Mix all ingredients and beat until smooth. Pour into a greased bundt pan and bake 45 minutes at 350 degrees. while cake is baking.....use a small kettle and add 1 stick margarine, 1 cup sugar, 1/3 cup water, 1/2 teaspoon rum flavoring. Start cooking this about 5-10 minutes before the cake is done. It should be a glaze that the cake will absorb. After taking the cake out of the oven, pour glaze over cake and let set 5 minutes. Then immediately turn cake out on to a plate.