Basic HTML Version
THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
32
Rum Cake
INGREDIENTS
1 cup chopped nuts
1 Yellow cake mix with Pudding in the Mix
4 eggs
1
/
2
cup cold water
2 cups oil
1
/
2
cup rum
METHOD
Preheat oven to 325°.
Grease and flour Bundt pan.
Sprinkle nuts in the bottom of the pan. Put
cake mix in pan and bake for 45
minutes to one hour, or
until toothpick
is clean!
First glaze
– to be applied when cake is hot out of
the oven
Mix together the following ingredients and pour
over cake:
1
/
2
cup butter or margarine
1
/
4
cup water
1
/
2
cup rum
2
/
3
cup sugar
Second glaze
– to be put on cake when it is cool
1
1
/
2
cup icing sugar (confectioner’s sugar)
2 tbs butter
1
/
4
cup rum
Mix together and pour in drizzle over cake. Be sure
it is not too runny.
Sorrel Fruit Cake
INGREDIENTS
8 oz margarine
8 oz sugar
6 eggs
3 cups flour
1 cup breadcrumbs
1 tsp baking powder
1
1
/
2
mixed fruits
6 cups sorrel wine
2 tsp vanilla
1 tsp mixed spice
2 tsp rose water
2 tsp almond flavouring
3
/
4
cup browning
METHOD
1. Soak mixed fruits in four cups of sorrel wine,
then blend.
2. Cream together margarine and sugar until light
and fluffy.
3. Add eggs one at a time and blend well.
4. Add blended fruits and mix. Mix all dry
ingredients in a bowl. Fold into mixture alternately
with remaining wine.
5. Mix in browning, pour batter into greased baking
pan and bake until done.
6. Serve with a sorrel sauce (optional)
– Courtesy of Lorna Wilson