Newsletter September 2011 – Recipes From The Melting Pot: Rum Cake, A Central American Dessert
September 21st, 2011 by Eric J. Ramos
IN THIS ISSUE
The Road to America is a Need
Applications for the 2013 Green Card Lottery Will Soon Be Accepted
Eligible Widow(er)s of Deceased U.S. Citizens must file I-360 Visa Petitions by October 28, 2011
Jon Huntsman and Rick Perry on the Same Page when it Comes to Immigration? Does the Tea Party Know This?
The Faces of US Immigrants: Albert Pujols, A Baseball Player Who Gives Back
Quote of the Month
Recipes From The Melting Pot: Rum Cake, A Central American Dessert
Ingredients
Cake
1 c. chopped pecans (do not substitute with walnuts)
1 18.5-oz. box yellow cake mix (do not use the sort with pudding in the mix)
1 3.75-oz. vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. rum
Glaze
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. rum
Directions
Mix all cake ingredients together. Bake in bundt or tube pan at 325 for one hour. Let cool slightly and remove from pan.
To make the glaze, melt the butter in a saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; add rum.
Glaze cake when cool. In order to glaze the cake, first use a carving fork to poke holes in the top and sides of the cake. Slowly spoon glaze over cake. It will take a while for the cake to soak up all the glaze. Sometimes it is necessary to let the cake stand for five minutes or so in the midst of glazing so it can absorb the liquid. Then continue to glaze the cake until the glaze is all used up.
Source of recipe: InternationalRecipes.net
(via Bacardi)
People with nut allergies should be aware that this recipe does use nuts (pecans).
