Bacardi Rum Cake From Loren Martin Recipe




Bacardi Rum Cake From Loren Martin Ingredients

1 cake:
1 cup chopped pecans
1 18.5 oz yellow cake mix
1 3.75 oz pkg jello instant
1 vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup wesson oil
1/2 cup dark rum (80 proof)
1 glaze:
1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup dark rum (80 proof)

A Recipe for
Bacardi Rum Cake From Loren Martin

 

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

Alice B. Toklas



“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

Madeleine L'Engle (1918--) American author.



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The ear tests words as the palate tastes food.

Job 34:3


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Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain


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Proust had his madeleines; I am devastated by the scent of yeast bread rising.

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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.

James Michener


This is a recipe for Bacardi Rum Cake From Loren Martin from the recipe cookbook of Recipes-to-go (Dessert)


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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




Chemicals, n: Noxious substances from which modern foods are made.

Author Unknown



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Hungry men think the cook lazy.

Anonymous



Bacardi Rum Cake From Loren Martin

A crust eaten in peace is better than a banquet partaken in anxiety.

Aesop






Bacardi Rum Cake From Loren Martin Directions

Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients
together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on
serving plate. Prick top and drizzle and smooth glaze evely over top
and sides. Allow cake to absorb glaze. Repeat until glaze is used
up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat and stir in rum.

Serves: 12

 

 

 

 

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