Paula Deen Double Rum Cake Recipe Recipe For Zucchini Recipe For Chicken

RUM CAKE

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.

DOUBLE RUM CAKE

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.

PAULA DEEN'S ZUCCHINI BREAD

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.