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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.
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Ingredients: 1 cup chopped walnuts Yellow or Chocolate cake mix with pudding in it 3 large eggs 1/3 cup vegetable oil 1/2 cup cold water 1/2 cup dark rum, 80 proof Glaze: 1 stick of unsalted butter 1/4 cup water 1 cup granulated sugar 1/2 cup dark rum Instructions: Preheat the oven to 325 degrees. Grease and flour a 10" tube or 12-cup bundt pan. Sprinkle the nuts over the bottom of the pan. Mix all of the cake incredients together until wet. Beat with a mixer for 2 minutes at medium speed. Pour the batter over the nuts and bake for one (1) hour. Cool the cake on a rack for 20 minutes and then remove it from the pan. When it is cool, invert it, nutty side up, on a serving dish. Poke holes into the cake with a long fork (I use a carving fork). Prepare the glaze for the cake: Melt the butter in a sauce pan. Sir in the water and sugar. Boil for five (5) minutes sirring constantly. Remove the pan from the heat and stir in the rum. Spoon and brush the glaze over the top of the cake until it is absorbed. Repeat until it is used up. |
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