Bacardi Rum Cake, Lemon Bliss Blunt Cake and a new Eagle Tavern Potato Soup recipe
You may remember that I climbed on my soapbox recently to complain that downsized cake mixes and canned goods are messing up some of our favorite recipes and sometimes making them unusable. One of my best recipes was for Bacardi Rum Cake, but I wasn’t able to bake the intoxicatingly delicious creation again until I accidentally discovered a website with cake and cookie recipes for the smaller mixes. It included the rum cake, which has been revised by Bacardi and is just as delectable as I remember it, and a tangy lemon Bundt cake.
BACARDI RUM CAKE
(Adapted) Cake: 1 cup coarsely chopped pecans (or walnuts) 15.25-ounce box yellow “moist-type” cake mix 3 eggs ½ cup cold water 1/3 cup cooking oil ½ cup Bacardi dark rum (I used light rum)
Preheat oven to 325 degrees. Grease and flour 10- or 12-inch Bundt pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, eggs, water, oil and rum. Mix well. Pour over nuts in prepared pan. Bake about 55 minutes, or until golden and middle tests done with a toothpick. Cool on wire rack 10 minutes while preparing glaze.
Glaze: ¼ pound butter (1 stick) ¼ cup water 1 cup granulated sugar ½ cup Bacardi light rum
Melt butter in saucepan over medium heat; add water and sugar. Bring to a boil, reduce heat to boil gently for 5 minutes, stirring constantly. Remove from heat and stir in rum. Poke bottom of cake with a toothpick while still in pan and spoon about half of glaze over cake. Turn cake onto platter, then poke holes in top and spoon remainder of glaze over top of cake.(From CookEatShare.com)
LEMON BLISS BUNDT CAKE
(Adapted) Cake: 15.25-ounce box “moist type” yellow cake mix 3.4-ounce box lemon-flavored instant pudding Zest of 2 large lemons ½ cup water ¾ cup vegetable oil 1 teaspoon vanilla 4 eggs
Preheat oven to 350 degrees. Generously spray a 12-cup Bundt pan with non-stick baking spray. In a large bowl, whisk cake mix, pudding mix and lemon zest. Make a well in mixture and add the water, oil, vanilla and eggs. With electric mixer, beat on low speed until blended. Scrape bowl and beat on medium 3 more minutes. Pour batter into prepared pan. Bake 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool about 1 hour, then turn onto platter and spoon on the following icing drizzle, allowing the icing to run down the side of the cake:
Icing Drizzle: 1 cup confectioner’s sugar 5 teaspoons milk ¾ teaspoon lemon extract
Combine powdered sugar with milk and lemon extract, stirring until smooth.(From DearCrissy.com)
Thank you, Darlene Randazzo of Trenton, for pointing out the mistake in the directions for the Eagle Tavern Potato Soup Recipe published in January. The potatoes are not cooked before they are added to the broth.
Here’s the corrected recipe:
EAGLE TAVERN POTATO SOUP
(Adapted) ¼ pound butter 1 small onion, chopped 2 ribs celery chopped 1 medium-sized carrot, chopped ½ cup flour 3 cups chicken broth 4 medium raw potatoes, diced 1½ teaspoons salt ¼ teaspoon pepper 2 cups milk
Sauté onions celery and carrots in butter until tender. Add flour to make a roux and cook slightly. Stir in chicken broth and potatoes. Simmer until potatoes are barely tender. Add salt, pepper and milk.
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