day 21: {rum cake}

i have to be honest.  i’m running out of commentary.  i’m beginning to feel like i’m saying the same thing over and over.  so, here’s the recipe for a yummy rum cake.  that’s all.  it’s good!

Rum Cake

cake:

½ cup pecans, chopped

1 Duncan Hines Butter cake mix

1 3-oz. instant vanilla pudding mix

½ cup light rum

½ cup water

½ cup vegetable oil

4 eggs

instructions:

1. mix all ingredients together.

2. pour into greased and sugared bundt pan.

{i used my cakelet pan and I only made 9 little cakes. the truth is i should have. divided the batter 3. to make 12 cakes because the tops poofed up real big.}

4. bake at 350 degrees for 45-50 minutes for large bundt pan or 20-25 minutes for mini cakes.

glaze:

½ cup sugar

½ stick butter

1/8 cup rum

1/8 water

instructions:

1. place all ingredients in microwave safe bowl.

2. heat for 1 minute intervals until boiling, stirring in between.

3. pour glaze over warm cake.

 enjoy!

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.:my mama’s sour cream pound cake:.

Growing up, birthdays were always a big deal in our house.  I’m talking balloons, streamers, piñatas, games, goodie bags, ice cream, candles, and yes, cake!  My mom would always make a pound cake and decorate it according to the theme of the party.  And I’m not talking Harris Teeter decorate, I’m talking some Ace of Cakes, Cake Boss decorating {yeah, she’s that good!}.  I remember my most favorite birthday ever was a Beauty and the Beast themed party.  It was probably my 7th or 8th birthday and really the thing I remember most is the cake.  My mom made a cake with Chip on top {because while I do love Belle, Chip is my most favorite character}.  It was precious!  And I loved it!  Now that we’re grown, my mom still makes a pound cake for each birthday …  just without the decorations.  So, I thought since today I’m a quarter of a century old {which I guess is too “old” for a decorated cake! Hehee!}  it would be appropriate to share this recipe.

Sour Cream Pound Cake

3 cups sugar

3 sticks butter- at room temperature

6 eggs

3 cups plain flour

1/8 teaspoon soda

1 teaspoon vanilla

3 tablespoon lemon juice

8 oz. sour cream

Cream butter and sugar until light and fluffy.

Add eggs one at a time, vanilla and lemon juice.

Sift flour.

Mix sour cream and soda together.

Add sour cream/soda mixture alternating with flour to the batter.

{it’s important not to over mix the batter once you begin adding the flour.  Mix it just so that all the ingredients are incorporated}

Bake at 325 degrees for 1 hour & 15 minutes.