Mom's Rum Cake

INGREDIENTS:

1 (18.25 ounce) package yellow cake mix

 1 (3.5 ounce) package instant vanilla pudding mix 

 4 eggs

 ½ cup water 

 ½ cup vegetable oil 

 ½ cup rum

 ½ cup chopped pecans 

 3 tablespoons butter 

 ¼ cup water 

 1 cup white sugar

 ½ cup rum

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

 Combine cake mix and pudding mix.

 In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

 Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom) 

 To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

ENJOY!

Lemon Cream Cheese Dump Cake

Here is a great new Holiday dessert-Lemon Cream Cheese Dump Cake

INGREDIENTS: 

1 box lemon cake mix 

1/2 cup unsalted butter, melted 

2 cans (21 oz each) lemon pie filling 

1 package (8 oz) cream cheese, softened

DIRECTIONS:

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

 Spread the lemon pie filling evenly across the bottom of the prepared baking dish. 

Cut the softened cream cheese into small cubes and scatter them over the lemon pie filling. 

Sprinkle the dry lemon cake mix evenly over the cream cheese and pie filling layers. 

Drizzle the melted butter evenly over the top of the dry cake mix. 

Bake for 40-45 minutes or until the top is golden and bubbly. 

Allow the cake to cool slightly before serving. 

Prep Time: 5 minutes | Cooking Time: 45 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 12 servings

ENJOY!

Holiday Punch

Here is a refreshing drink for the Holidays- Gum Drop Christmas Punch.....Check it out-

INGREDIENTS- 

3 cups cranberry juice 🍒 

 2 cups orange juice 🍊 

 1 cup pineapple juice 🍍 

 1 cup ginger ale 🥤 

 1/2 cup grenadine (for extra sweetness and color) 

🍷 Ice cubes ❄️

GARNISH-

Gumdrops

 Orange slices 

 Rosemary sprigs

DIRECTIONS-:

1. Combine Juices: In a large punch bowl, mix cranberry juice, orange juice, pineapple juice, and grenadine.

Stir well to blend the flavors.

2. Add the Fizz: Just before serving, pour in the ginger ale and add ice for a fizzy and chilled finish.

3. Garnish: Decorate the punch with gumdrops on skewers, orange slices, and rosemary sprigs for a festive and colorful touch.

Sweet, fizzy, and full of holiday spirit—this punch is a showstopper for your Christmas celebration!

ENJOY!

The Potato That Is Better Than Meat

Vinegar Dumplings