Paula Deen Double Rum Cake Recipe Recipe For Zucchini Recipe Cards

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DOUBLE RUM CAKE



Double Rum Cake image

Make and share this Double Rum Cake recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1/2 cup rum (light or dark)
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1/2 cup chopped pecans
1 cup sugar
1/2 cup margarine
1/4 cup rum (light or dark)
1/4 cup water

Steps:

  • Preheat oven to 325.
  • Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
  • Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
  • Add the eggs one at a time, beating well after each addition.
  • Evenly distribute the pecans in the bottom of prepared bundt pan.
  • Pour the batter on top of the pecans.
  • Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
  • Do not remove the cake from pan.
  • Make the rum syrup:.
  • In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
  • With a fork, make holes in the top of the cake.
  • Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
  • Invert the pan onto a serving plate.
  • Allow it to sit for several minutes.
  • The cake will loosen from the pan.

Nutrition Facts : Calories 520.8, Fat 26.7, SaturatedFat 4.1, Cholesterol 71.4, Sodium 518.6, Carbohydrate 59.3, Fiber 0.9, Sugar 43.6, Protein 4.5

RUM CAKE



Rum Cake image

Provided by Paula Deen

Categories     baking     sweets

Time 30m

Yield 12 to 16

Number Of Ingredients 11

1 cup chopped walnuts
1 (18¼-ounce) package yellow cake mix
1 (3½-ounce) package instant vanilla pudding mix
4 eggs
½ cup buttermilk
½ cup vegetable oil
½ cup dark rum
4 tablespoons (½ stick) butter
¼ cup water
1 cup sugar
½ cup dark rum

Steps:

  • Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingredients together. Pour batter over nuts. Bake for 1 hour. Cool.
  • Invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.
  • Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.

PAULA DEEN'S ZUCCHINI BREAD



Paula Deen's Zucchini Bread image

Make and share this Paula Deen's Zucchini Bread recipe from Food.com.

Provided by AngelaTN

Categories     Quick Breads

Time 11m

Yield 2 loaves

Number Of Ingredients 12

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or 1 cup pecans

Steps:

  • Preheat oven to 350°F.
  • Combine flour, salt, nutmeg, baking soda, cinnamon and sugar in large bowl.
  • In a separate bowl combine eggs, oil, water, zucchini and lemon juice.
  • Mix wet ingredients into dry.
  • Fold in nuts.
  • Bake in 2 standard loaf pans for 1 hour, or 5 mini-loaf pans for 45 minutes, or until tester inserted comes out clean.

Nutrition Facts : Calories 3420.2, Fat 159.5, SaturatedFat 21.5, Cholesterol 372, Sodium 3164.3, Carbohydrate 469.3, Fiber 11.6, Sugar 305.4, Protein 44.1

RUM POUND CAKE



Rum Pound Cake image

This recipe is from Paula Deen's magazine called Holiday Baking. This cake looked so good I couldn't wait until the holidays to make it. It was amazing! If you want to try a really nice rum for this cake, if it's available in your area (also good in eggnog) try Captain Morgan's Private Stock. It is a rum with added spices, very nice. I made the glaze with this also. I halved that recipe and it was plenty. The serving size of this depends on how big a slice you cut :) Salt is not listed as an ingredient because I use salted butter but if you use unsalted butter or just want this cake saltier add 1/2 tsp salt.

Provided by LuuvBunny

Categories     Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 14

1 cup butter
1/2 cup shortening
3 cups sugar
5 large eggs
3 1/2 cups flour
1/2 teaspoon baking powder
1 cup whole milk
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sugar
1/2 cup butter
1/4 cup water
1/4 cup rum

Steps:

  • Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
  • In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour and baking powder.
  • In a small bowl, combine milk, rum and vanilla.
  • Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
  • Pour batter into prepared pan; sprinkle evenly with chopped pecans.
  • Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
  • Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
  • Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
  • Rum Glaze:.
  • In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.

Nutrition Facts : Calories 382.9, Fat 18.9, SaturatedFat 9, Cholesterol 70.3, Sodium 128.9, Carbohydrate 48.2, Fiber 0.7, Sugar 34, Protein 3.8

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