Paula Deen Double Rum Cake Recipe Recipe For Zucchini
DOUBLE RUM CAKE
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
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
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
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
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
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- Prepare by preheating your oven to 325 degrees.Liberally spray the bundt pan with a non-stick spray. Gather all of your ingredients together.
- In a medium-sized bowl, using an electric mixer at low speed, blend in the yellow cake mix, vanilla pudding, 1/2 cup of rum, oil, and the 1/2 cup of water. Add in the eggs, one at a time beating well after each addition.
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