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Wednesday, December 28, 2011

Stuff Your Stocking Blogfest: Margaret Riley

This has been my year for revisiting favorite recipes with a low carb twist -- just popped this out of the oven made with Splenda and Almond Meal. Yummm!!! (Subbed 1 cup of milk for the Captain Morgan's in the cake, because Almond Meal is thirsty! And added all the rum to the glaze, which I doubled this year, also made with Splenda.)

Captain Morgan’s Spiced Butter Rum Pound Cake
1 & 1/2 cup chopped nuts (Pecans, Almonds, or Walnuts)
1 & 1/2 cup raisins, cranberries, or other dried fruits
Cover dried fruit in boiling water, let stand 5 minutes or until plump, drain.

Dry Mix:
2 & 1/2 cups flour
1 pkg vanilla pudding mix
2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream Mix:
1 & 2/3 cups brown sugar, firmly packed
1/2 cup (1 stick) butter
4 eggs
1/2 cup Captain Morgan’s Spiced Rum

Preheat oven to 325°F. Grease and lightly flour a 10 inch Bundt pan. Sprinkle half the nuts over the bottom of pan.

Mix together dry ingredients in a hand mixing bowl.

Cream together sugar and butter, then stir in the dark rum in a large mixer bowl; beat on low while adding eggs, one at a time, beating well after each addition. Add remaining nuts and raisins (drained). Mix thoroughly.

Gradually add in dry mix. Continue beating on medium for 2 to 3 minutes.

Bake for 55 minutes at 325°F or until done. Remove cake from oven and let cool for 5 minutes, then run a knife along edges of pan if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Glaze:
1/4 cup water
1/4 cup confectioners sugar
1/4 pound butter (Margarine contains too much water!)
1/4 cup Captain Morgan’s Spiced Rum

Melt butter in saucepan. Add water and sugar, stirring constantly. Remove from heat; cool slightly and then stir in rum. Set the cake in something like a large pie pan and drizzle glaze over cake. Soak cake thoroughly, adding a small amount at a time. Dust finished cake with confectioners sugar so it looks like a light snowfall.

Best served chilled the next day -- the rum needs to soak in!

Margaret Riley
Publisher
http://www.changelingpress.com/
http://www.razorsedgepress.com/

Changeling Press is giving away the winner's choice of an eBook from their house to three winners who comment on this post.

13 comments:

Jean P said...

That is a yummy sounding recipe and nice to know can do substitutions to it and it turns out great.

skpetal at hotmail dot com

terri_dion said...

i'm a rum girl so this sounds really good lol.

terri_dion@hotmail.com

Debby said...

The recipe sounds great. I wonder if it will work with gluten free flour.
debby236 at gmail dot com

elaing8 said...

This sounds really good.But I think I'd leave the rum in :D

elaing8(at)netscape(dot)net

Mountain Laurel said...

I love new recipes! Thank you for sharing yours!
debbifarmer@yahoo.com

Kissa Starling said...

That cake sounds wonderful! I love new recipes. Thanks for sharing.

Cathy M said...

My sister's are spending the weekend with me, and this would be a fabulous dessert to make together.

caity_mack at yahoo dot com

Dragon Momma said...

Holy moley that sounds wonderful! Altho, it has been AGES since I baked a cake from scratch. Last time....I think it was a year ago and it was my mother in law's recipe for fruit cake. Which, btw, is REALLY good. Base for it is STRONG coffee. Yum! :p I may have to make this cake very soon indeed!

Stacy Wilson

dragn_lady at yahoo dot com

shadow_kohler said...

oh, your recipe sounds so yummy! i so have to try this! thats one of my favorite things about the holidays, the food and the recipes to make more. lol
shadowluvs2read(at)gmail(dot)com

June M. said...

Your recipe sounds delicious! I have really got to stop saving recipes for sweets like this though, or I will never lose weight, lol.
Have a wonderful, safe New Year's!
manning_j2004 at yahoo dot com

VampedChik said...

Sounds yummy! Will definitely have to try them! Thanks for sharing!
-Amber
goodblinknpark@yahoo.com

flchen1 said...

That does sound pretty delicious, Margaret--thanks for the recipes!

Hope your celebrating's been merry and memorable!

f dot chen at comcast dot net

Anonymous said...

Maybe next year have to make this, or my birthday in September. Love Captain Morgan's spiced rum.

sapphirephelan at verizon (dot) net