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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Rum Cake Recipe

Brought to you by Bighorn Lodge

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Ingredients:
1 package Duncan Hines yellow cake mix
1 small package vanilla Jello Instant Pudding Mix
4 eggs
1/2 cup water
1/2 cup rum
1/2 cup vegetable oil

Glaze:
1/4 cup butter (1/2 stick)
1/2 cup sugar
1/2 cup water
1/4 cup rum

Instructions:
Blend all cake ingredients and pour into a greased bundt pan (I place 1/4 cup walnut pieces in bottom of pan before pouring the cake batter). Bake at 350 degrees for approximately 45 minutes, or use the time on box of cake mix. Cool 10 minutes and turn out on to serving plate. Drizzle with glaze and let rest for several hours (preferably 24 hours) before serving.

To make glaze, bring sugar, butter and water to a boil over medium heat. Remove from heat, add rum, and return to heat until bubbly. Drizzle over cake.