Paula Deen Double Rum Cake Recipe Recipes Recipe For Shrimp

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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

DOUBLE PINEAPPLE UPSIDE-DOWN CAKE



Double Pineapple Upside-Down Cake image

A pineapple lover's dream. This cake is filled with pineapple inside and out. Serve with pineapple ice cream.

Provided by Sarita Peter

Categories     Pineapple Upside-Down Cake

Time 1h45m

Yield 14

Number Of Ingredients 15

⅓ cup margarine
⅓ cup brown sugar
12 slices fresh pineapple
¼ cup dark rum
3 ⅓ cups sifted all-purpose flour
2 ¼ teaspoons baking powder
6 large eggs
¼ cup orange juice
2 teaspoons vanilla extract
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
1 ¾ cups margarine, softened
¾ cup white sugar
1 (8 ounce) can crushed pineapple, drained and juice reserved
12 maraschino cherries

Steps:

  • Melt margarine in a large skillet over medium heat. Add brown sugar and cook until melted, 2 to 3 minutes. Lay pineapple slices in the sauce and cook until browned, 1 to 2 minutes per side. Lower heat and carefully add rum; simmer for 5 minutes. Remove from the heat and set aside to cool while you prepare the cake.
  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 3-inch deep, 9- or 10-inch round baking pan.
  • Mix flour and baking powder together in a bowl. Beat eggs, orange juice, vanilla, nutmeg, and cinnamon in a second bowl.
  • Cream margarine and sugar in a third bowl until light and creamy and sugar granules are no longer evident. Gradually add egg mixture while continuing to blend. Add drained pineapple and up to 2 tablespoons reserved juice, if needed. Fold in flour mixture until thoroughly combined.
  • Pour cooled sauce into the bottom of the prepared pan, arranging the pineapple slices so they're flat on the bottom. Pour cake batter over the sauce, making sure there is about 1 inch at the top of the pan so the cake has room to rise.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
  • Remove from the oven and let cool in the pan for 5 minutes. Invert onto a serving platter and garnish with a cherry in the center of each pineapple slice.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 51.8 g, Cholesterol 79.7 mg, Fat 29.3 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 424.4 mg, Sugar 26.2 g

PAULA DEEN'S CRAB CAKES



Paula Deen's Crab Cakes image

Another one of Paula's home runs! Posting here for safe keeping! Making again on the 4th of July....

Provided by CABarbieQue

Categories     Crab

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb crabmeat, picked free of shells
1/3 cup crushed cracker (recommended -- Ritz)
3 green onions, finely chopped (green and white parts)
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
1 dash cayenne pepper
flour, for dusting
1/2 cup peanut oil
favorite dipping sauce, for serving

Steps:

  • In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
  • Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Nutrition Facts : Calories 444.7, Fat 35.1, SaturatedFat 6, Cholesterol 97.9, Sodium 1705, Carbohydrate 9.2, Fiber 1, Sugar 2.4, Protein 23.3

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2020-03-04 Let the cake sit in the pan to cool down. In a large saucepan, add the sugar, stick of butter, and the 1/4 cup of rum into the saucepan. Bring to a boil and cook for 3 minutes. …
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Total Time 1 hr 3 mins
Category Dessert
Calories 467 per serving
  • 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.
  • In the bundt pan, evenly distribute the pecans on the bottom of the pan.Pour batter over pecans evenly.
  • Bake cake in the oven at 325 degrees for 50 minutes or until cake comes out clean when using a knife inserted into the center of the cake. Poke holes into the cake evenly as it cools down. Let the cake sit in the pan to cool down.


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