Just in case you want to get a jump start on your holiday baking

Rum Cake


Prep: 20 min., Bake: 1 hr., Cool: 15 min., Stand: 45 min.


1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur*
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered sugar

Beat butter and granulated sugar at medium speed with an electric
mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating
until blended. Add lemon rind, beating until blended. Gradually add
rum and banana liqueur, beating until blended. (Batter will look
curdled.)
Stir together flour and next 3 ingredients; add to batter alternately
with whipping cream, beginning and ending with flour mixture. Beat
batter at low speed just until blended after each addition. Pour
batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted
in center of cake comes out clean.

Cool in pan on a wire rack 15 minutes. Pierce cake multiple times
using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let
stand 45 minutes. Remove from pan; cool completely on a wire rack.
Sprinkle evenly with powdered sugar before serving.

*1/4 cup dark rum may be substituted.

Yield: Makes 10 to 12 servings


Rum Syrup


Prep: 5 min., Cook: 15 min., Cool: 10 min.
This recipe goes with Rum Cake


10 tablespoon butter
3/4 cup sugar
1/4 cup dark rum
1/4 cup banana liqueur*

Melt butter in a 2-quart saucepan over medium-high heat; stir in
remaining ingredients. Bring to a boil, stirring often; reduce heat to
medium, and cook, stirring often, 8 to 10 minutes or until slightly
thickened. Remove from heat, and cool 10 minutes.

*1/4 cup dark rum may be substituted for banana liqueur.

Yield: Makes about 1 cup

Be blessed