It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is RUM CAKE.
In honor of the season, here’s another favorite holiday recipe. This is NOT your Aunt Mae’s ten pound fruitcake. Similar in texture to pound cake, it’s infused with enough rum to make a party. (Just be careful not to overeat and drive. You’re not using fake rum! 🙂 ) This truly is scrumptious.
I hope you enjoy today’s Killer Fixin’s.
P.S. We’re at 15 recipes and counting with this posting. Hope you find some recipes you like. If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox. If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.
[Makes 1 Bundt cake]
1 pkg. yellow cake mix with pudding
¼ cup water
¾ cup rum
1/3 cup vegetable oil
Grease and flour tube or Bundt cake pan. Mix dry cake mix, water, rum, eggs and vegetable oil until blended. Pour in pan. Bake 325 degrees for 1 hour. Take out of pan and let cool for 1 hour. Put back in pan, poke a few ¼-inch holes in cake and pour glaze on cake.
¼ lb. butter
1/8 cup water
1 cup sugar
2/3 cup rum
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Pour rum mixture over cake and let soak in. Cover and store in refrigerator.