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Dave’s Rum Cake Recipe

admin — Sat, 27 Feb 2010 05:21:46 +0000

This is a recipe that is both a family favorite and a tradition. My husband originally got it from an elderly and very sweet lady at his church. Through the years we have played with it a little here and there by changing a few of the ingredients and the respective amounts of each and have come out with what might just be the best rum cake recipe you will ever come across! Just try it and you will see!

Dave’s Rum Cake

Ingredients:

1 stick of butter

1/2 cup of chopped walnuts or almonds

4 large eggs (I have to say this because in one of my other recipes someone asked me what size eggs to add and it is a legitimate question because when you go to the grocery store there are small, medium, large, extra large and even jumbo eggs. For this recipe and for all the others will assume large sized eggs).

1 package of yellow cake mix

1 tablespoon vanilla extract (use the real vanilla not the imitation as there is a big difference in flavor and taste).

1 package of vanilla instant pudding mix

1/4 Cup of olive or vegetable oil

1 Cup of dark rum (some recipes call for rum syrup – to make a really good rum cake there is no substitute for the real thing and you can add more than a cup depending on how strong of a rum flavor you want to have).

1/2 Cup of water

1/2 Cup of sugar

1/2 Cup of brown sugar

Mix the cake ingredients together (sans the nuts, butter, water, sugars and half of the rum – these will be used for the delicious frosting). If you or a member of your family are allergic to nuts you do not have to include the chopped walnuts or almonds in this recipe. Else placed the nuts sporadically across the bottom of the pan. Be sure and cover the bottom of the pan equally – else one slice will get all the nuts and other one won’t). Next fill-in with the mixed ingredients.

You can also opt to change the consistency of your rum cake by putting the nuts in with the mixed ingredients so instead of them being on the bottom of the cake they’re mixed throughout the cake. And if you really like nuts this way you can add more to the recipe.

Bake the ingredients at 350° 55 to 60 minutes. Now keep in mind everyone of them is a little bit different so this may differ a little with your oven. For instance, this rum cake recipe may come out better at 325° or maybe even at 375°. You may also have to extend or reduce the baking time a little bit. But, as a general rule used 350° for 55 to 60 minutes. Then let cool.

Invert the cake onto serving plate you’ll be using. Then take the ingredients that you have not used (the sans ingrediants I listed above) and mix them together to make the frosting or glaze some people refer to it as. You will melt the butter in a saucepan then stir in water and the sugars. Boil for about 5 or minutes and stir well The remove from the heat source and add the rum. Pour frosting or glaze all over the top of the rum cake. Be sure and do this uniformly and evenly so it looks good. Let cool. Serve and enjoy!

This rum cake recipe is excellent for holidays like Christmas and Thanksgiving. Some people prefer to serve this rum cake without the frosting or glaze (sans frosting ingredients above) and preferinstead to add the full amount of rum into the mix prior to baking for a stronger taste. I, myself, prefer it just the way it is above. Try it yourself and see…

Mom’s (Lyn’s) Amazing Casade (AKA Christmas ricotta cake)

admin — Sat, 20 Feb 2010 08:04:24 +0000

I grew up on this recipe. Every Easter and Christmas we would have my Mom’s Casade (I need to correct this, it iwas actually my Mom’s and my Aunt Debbie’s recipe – my mother’s sister). Still to this day I make sure either I or my brother makes it for the holidays. Not only is it a great holiday tradition but it is also very tasty and loved by all. This amazing recipe for my Mom’s Casade makes quite a lot, so enjoy.

Mom’s Christmas Ricotta Cake (Casade)

Required ingredients:

2 lbs. Ricotta cheese

Marble cake mix

1/2 cup sugar

4 eggs

1 bag of chocolate chips

1 (16 oz.) jar cherries

Instructions:

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Grease a 9 x 13 baking dish. Then mix the cake following the directions on the box it came in. Be sure and poor only one third of the cake mix on the bottom of the baking dish (discard the rest or use in another recipe).

Put the rest of the ingredients into a bowl and then mix them together with a spoon – not an electric mixer. This is your filling. Spoon the filling over the top of the raw cake batter covering all the top of the batter completely.

Then bake the casade for one hour and a half on 300°. When cooled sprinkle the top with confectionery sugar for a decorative and sweet garnish. Serve and enjoy.

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Awesome Apple Crunch Cake

admin — Sat, 20 Feb 2010 07:15:51 +0000

If you’ve been looking for a great dessert recipe for this holiday season and something that will make your house smell great at the same time then look no further than this awesome apple crunch cake recipe. Again, like most of the recipes on this site, this is a recipe that doesn’t take long to do and it’s so good that everyone will be coming back for seconds or more. I have been serving this awesome apple crunch cake recipe to my family for years and they absolutely love it. Now you can serve it to your family too.

Awesome apple crunch cake

Ingredients:

3 C flour

1 tsp baking soda

1 tsp salt

1 tsp cloves

1 tsp cinnamon

3 C peeled apples

1 C raisins

1 C walnuts

This recipe will have your house smelling inviting this holiday season. To start, mix the dry ingredients first then the wet ingredients in a separate bowl. Then mix all the ingredients together.

Put the mix in an angel food round cake tin. To make the cake more decorative dust confectionary powder over top of it. You don’t have to use a round cake tin for this recipe you can also use a 9″ x 13″ dish if you prefer.

Bake the apple crunch cake in the oven for 95 minutes to two hours. Set the oven for 320° and keep checking after one half hours to see if it’s done. The reason why I give you a range for the cooking time is that each person’s oven is little bit different and I found from cooking it in different kitchens and ovens that this time does vary so keep that in mind. Most importantly, when you are done, enjoy this wonderful dessert and happy holidays!

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