Grasshopper Swirl Bunt Cake

This Grasshopper Bundt Cake is rich, mint and a definite crowd pleaser. 

Who doesn’t love the combo of mint and chocolate! 

I love a good Bundt cake. This homemade Mint Chocolate Bundt Cake is unique in that it has these delicious green mint ribbons throughout it. And don’t get me started on the chocolate ganache drizzle! Trust me, this cake is not lacking in the flavor department! 

Ingredients
Filing

• 2 packages (3 oz each) cream cheese, softened
• ¼ cup powdered sugar
• ½  tablespoon all-purpose flour
• 1 egg
• ⅛ teaspoon peppermint extract
• 3 drops green food color

Cake

• 2 boxes of Chocolate cake mix plus ingredients requested on the box

Chocolate and Cream Cheese Glaze

• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• 3 to 4 tablespoons milk
• ¼ teaspoon peppermint extract, optional 
• 1 or 2 drops green food color

Instructions

Heat oven to 325°F. Grease bundt pan. In a small bowl, beat cream cheese with an electric mixer on high speed until smooth and fluffy. Beat in rest of ingredients until smooth; set aside.

In a large bowl, beat the cake mix as directed on the box. 

Pour half the cake batter into the pan. Spoon cream cheese filling over batter, using a butter knife, swirl the filing throughout the cake batter. Pour the rest of the cake batter on top.

Bake 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan for 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.

In a 1-quart saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted; set aside. 

For glaze, mix the ingredients in a medium size bowl. Make sure you sift the powdered sugar, or else you will have lumps. Add water if you need to thicken the glaze until it can be easily drizzled. Drizzle over cake. 

Immediately spoon melted chocolate over glaze in a 1/2-inch-wide ring. 

Refrigerate until serving time. Store loosely covered in the refrigerator.

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Kahlua Cheesecake Cookie Cups

Chocolate cookie cups filled with a fluffy chocolate Kahlua cheesecake. The perfect bite-sized indulgence!

This mini Kahlua cheesecake recipe should definitely be on your list of must-try treats. The creamy cheese filling is laced with Kahlua for a subtle hint of coffee flavor that pairs perfectly with the rich chocolate cookie crust. 

If you don’t have a mini muffin pan, this recipe can easily be done with a regular muffin pan or even as a whole cheesecake.

Ingredients

Chocolate Cookie Cups or Pie crust :

• 2 cups all-purpose flour
• ½ cup Dutch-processed cocoa powder sifted
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1 cup light brown sugar packed
• 2 large eggs room temperature
• 1 tsp vanilla extract

Kahlua Chocolate Cheesecake Filling:

• 1 cup heavy whipping cream chilled
• 8 oz cream cheese full fat,softened
• 1/2 cup granulated sugar
• 2 oz semi-sweet chocolate melted, cooled
• 1/4 cup Kahlua Liquor

Instructions

Preheat the oven to 350°F. Spray mini muffin tins with cooking spray.

Whisk together flour, cocoa powders, baking soda, and salt. Set aside.

Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.

Using a small cookie scoop, scoop dough into muffin tins, press down to flatten.

Bake for approx. 10-13 minutes or until mostly set, but still soft in the middle.

Remove from the oven and immediately use a small glass (shot glass works great) to press firmly down in the center to create a well. Cool in pans for 10 minutes, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from the pan and cool completely on a wire rack.

Kahlua Chocolate Cheesecake Filling:

Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).

In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Kahlua and beat until incorporated.

Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).

If making as a cheesecake, follow these instructions… Bake in oven at 350°F for 60 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.

Sprinkle with chocolate shavings or cocoa powder if desired. 

Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.

Blueberry & Lemon Mini Cakes

Loaded with blueberries and bright flavor, these blueberry lemon mini cakes make a delicious treat!

These mini cakes are moist with lots of bright flavor thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze.

I love fresh blueberries with this recipe but you can use frozen ones.  Just make sure to thaw them before using, then dry off and toss with the flour.

INGREDIENTS

For the cake:

• 2 cups blueberries 
• 2 and ¾ cups all-purpose flour, spooned & leveled plus 1 tablespoon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• ¼ cup canola or vegetable oil
• 1 cup full fat sour cream, room temperature

For the lemon glaze:

• 1 3/4 cups confectioners’ sugar
•  1/4 cup lemon juice
•  1 zest of one lemon
•  1 teaspoon salted butter

INSTRUCTIONS

To make the cake:

Preheat the oven to 350°F. 

Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.

Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.

Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. 

Mix in each addition until just combined, making sure not to over mix the batter.Then add the blueberries and gently fold them into the batter until just combined.

Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan or cupcake pan and evenly spread it around.

Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. 

Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.

While the cake cools, make the glaze.

In a large microwavable measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.

Add in the butter then microwave on high for 45 seconds.

Take out the measuring cup and whisk until smooth, making sure there are no lumps.

Let it sit for a few minutes. 

Top with the lemon glaze. 

Lemon IceBox Cake

This no-bake lemon icebox cake is light, refreshing layers of lemon pudding, cool whip, and graham crackers then is topped with lemon zest for the perfect summer dessert!

Icebox cakes are so simple to make and are always a crowd pleaser when brought to summer get-togethers or BBQs.

Ingredients

• 2 (3.5 ounce) packages instant lemon pudding mix
• 1 (8 ounce) package Cool Whip
• 3 cups milk
• Zest of ½ of a lemon
• ½ of a lemon juice
• 1 (16 ounce) package graham crackers

Lemon Frosting:

• 1/2 cup butter
• 1 1/2 cups powdered sugar
• 2 Tablespoons milk
• Zest of ½ of a lemon
• 1 tablespoon lemon juice
• 2 Tablespoons lemon juice

Instructions

In a large bowl, mix together the pudding mixes, zest of lemon, lemon juice, Cool Whip, and milk.

In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).

Spread half of the pudding mixture evenly over the graham crackers. 

Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.

Place one more single layer of graham crackers on top of the pudding.

Mix together ingredients for the lemon frosting and spread over all.

Cover and place in the fridge for about 4 hours.

This cake is even better the next day.

Lemon Mascarpone Tart

This tart is made with lemon and mascarpone for a deliciously creamy, citrus-y sweet treat which is the perfect end to any dinner.  It has shallow sides, a crumbly, sweet, cookie-like crust, and creamy lemon filling! 

This tart requires 2 simple steps.

Make the tart crust. This recipe is great for any tart you’re making. It’s crumbly and sweet with a firm cookie-like texture. 

Simply drop the vanilla wafers in a food processor and pulse until crumbly. Next pour the melted butter in and pule until the crumbs are moist. 

Press the crumbs into a greased pie pan with a removable bottom. Press firmly into the bottom and up the sides. Bake the crust until lightly browned and set, 10 to 12 minutes. 

Or To make things easy, you can use a store-bought tart shell, and then you’ll only need to make the lemon filling. 

Make lemon filling. In a clean food processor, blend ricotta, ,mascarpone cheese, eggs, granulated sugar, vanilla and lemon zest and juice until smooth. Pour into the hot tart crust; using a spatula smooth out. Bake until filling is set and browned in spots, 25 to 30 minutes. Cool completely on a wire rack. Just before serving, sprinkle top of tart with crumbled vanilla wafers. 

Ingredients

• 72 vanilla wafers (from a 12-ounce box)
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 2 cups ricotta cheese
• 4 ounces mascarpone cheese or cream cheese, softened
• 2 large eggs 
• 1/3 cup granulated sugar
• 2 tablespoons finely grated lemon zest (from 2 lemons)
• 3 tablespoons lemon juice
• ½  teaspoon vanilla extract 
• Crumbled Vanilla Wafers for topping (optional)

Instructions

Preheat the oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.

Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from the oven.

In a clean food processor, blend ricotta, mascarpone cheese, eggs, granulated sugar, vanilla, and lemon zest and juice until smooth. Pour into a hot crust in the pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, sprinkle top of tart with crumbled vanilla wafers , if desired.

Orange Chocolate Chai Roll

I’ve always wanted to make a swiss roll cake. Every time I watch a baking show on Food Network or my favorite show the Great British Baking Show, I’m memorized how they roll the cake and fill it with deliciousness. So when my friend Adam told me he made one, we started talking about different flavors to put together for a Christmas one. He inspired me to create my own. 

I used cocoa powder, brewed chai tea, and orange zest for the cake batter. For the filing, I used cream cheese, pumpkin spice seasoning, more zest and orange juice. 

When I sliced into the orange to add the juice, I realized I accidentally bought blood oranges at the market. I was so excited, I actually did a little dance. When my Papa and I were in Sicily, we would eat a blood orange every morning with breakfast. It was like he was sending me a little sign from heaven! 

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INGREDIENTS

CAKE:

• 3 large eggs
• 3/4 cup granulated sugar
• 2 teaspoons chai tea
• 1 teaspoon vanilla extract
• ¼ cup orange zest
• 3 tablespoons juice from orange
• ¼ teaspoon cinnamon 
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup all purpose flour
• Powdered sugar to aid in rolling

FILING 

• 8 oz cream cheese
• 1 teaspoon pumpkin pie spice
• 1 teaspoon freshly grated orange zest
• 2 cups powdered sugar
• 2 tablespoons Heavy whipping cream

INSTRUCTIONS

MAKE THE CAKE:

Preheat the oven to 350°F. Line (10×15”) pan with parchment paper and spray with cooking spray.

Beat eggs at high speed for 3 minutes, until frothy and dark yellow. 

Beat in sugar, tea, and vanilla extract.

In a separate bowl, whisk together cocoa, salt, baking powder, and flour. 

Blend the dry ingredients into wet ingredients.

Spread in the prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. 

Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.

While the cake is baking, set a clean kitchen towel out on a large work surface, lay a sheet of parchment paper on top of the towel. Sprinkle liberally with powdered sugar and cocoa powder (about ¼ cup). 

As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar and cocoa. Remove parchment paper carefully.

Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).

MAKE THE FILING

Combine cream cheese, pumpkin pie spice, and 1 teaspoon orange zest in a medium bowl. Beat at medium speed until well mixed. 

Gradually add 2 cups powdered sugar and heavy whipping cream, beating well after each addition until smooth and creamy.

Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. 

Starting at the 10-inch side, gently roll up the cake. 

Sprinkle with additional orange zest just before serving. 

Cut into slices. 

Salted Caramel Cheesecake

This Salted Caramel Cheesecake is the best you’ll ever have! It’s smooth, creamy and delicious!

Sweet, salty, buttery caramel should be the main flavor, inside and the top. 

I love cheesecake cake so much, it is such a great versatile for so many different toppings. This salted caramel cheesecake taste delicious with baked apples especially for Thanksgiving.

I made a simple crust with gingersnaps but feel free to use the traditional graham crackers. After the crust has baked, I poured some of the caramel into the bottom of the crust and spread it into an even layer.

When it comes to the cheesecake filling, we’re going to use the caramel sauce again. Combined with the usual cream cheese, sour cream, vanilla and eggs, you get a wonderful silky-smooth cheesecake filling.

Bake the cheesecake in a water bath and then cool until firm. Once it’s cooled, add more caramel sauce to the top and place in the refrigerator for a few hours to firm.

GINGERSNAP COOKIE CRUST

• 2 cups crushed gingersnap cookies
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

SALTED CARAMEL CHEESECAKE

• 32 oz. cream cheese, room temp
• 1 cup granulated sugar
• 2 tbsp. all-purpose flour
• 4 large eggs, room temp
• 1 tsp vanilla extract 
• 1/2 cup sour cream, room temp
• 1/2 cup of the salted caramel sauce, cooled to room temp (see recipe)

INSTRUCTIONS 

SALTED CARAMEL SAUCE

Pour the caramel into a heat proof container and place it in the fridge while you make the cheesecake. (see recipe for Salted Caramel sauce)

GINGERSNAP COOKIE CRUST

Preheat your oven to 350F and thoroughly butter or grease your springform pan.

In a bowl, combine the crushed cookies, sugar, and melted butter. Mix until the crumbs are evenly moistened then tightly press it into your springform pan.

Bake for 8-10 minutes then leave it out to cool while you make the filling.

SALTED CARAMEL CHEESECAKE

Reduce the oven temperature to 325F and place a large roast pan on the bottom rack.

In a stand mixer fitted with the whisk attachment, mix the room temperature cream cheese on medium speed JUST until smooth – no more than a minute. 

Take the bowl off the stand and use a rubber spatula to knock out any air that the whisk might have added.

Switch to the paddle attachment and place the bowl back on the stand. 

In a small bowl, whisk together the sugar and flour. Then mix it into your cream cheese on low speed until just combined. Scrape down the bowl, especially on the bottom.

At this point, you’ll want to start a pot of boiling water on the stove top.

In that same small bowl, lightly beat your room temperature eggs and vanilla and slowly mix it into the batter on low speed until just combined. Scrape down the bowl again then mix it for a couple more seconds.

Lastly, mix together the sour cream and 1/2 cup of the caramel in a small bowl then fold it into your batter using a rubber spatula.

Pour ¼ cup of the caramel sauce over the cooler pie crust. 

Pour the batter over the cooled crust and drop the pan against the counter a couple times to let out any air bubbles.

Place the springform pan into the roast pan. 

Once your water is boiling, CAREFULLY pour it into your roast pan. Fill the roast pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour and 20 minutes. It’s done when the edges have puffed up and the center gives a tight giggle when you shake the pan.

Turn the oven off and leave the cheesecake in the oven for 30 minutes.

Then, pour the caramel sauce over the cheesecake before refrigerating. If the caramel is too thick to pour, place it in the microwave for 30 seconds to 1 minute to thin it out. 

Place the cheesecake in the fridge for at least 3-4 hours to set. I recommend serving it slightly chilled so that the caramel stays in tact.

If you want to serve with the apple topping, just pour the apple topping over the top of the cheesecake before serving.

Citrus Olive Oil Cake

Olive oil cake has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. 

This is one of the easiest cakes you’ll ever bake! You’ll love how simple it is to make.

All you need to do is whisk your dry ingredients together in one bowl, your liquid ingredients in another, and then combine them. The batter will be smooth and a little on the thin side. Just pour it into a greased pan and bake. 

The olive oil cake is delicious on its own, with just a little powdered sugar for garnish.

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Ingredients

• 1 1/4 cups all-purpose flour 
• 3/4 cup sugar
• 2 eggs
• 1/3 cup extra virgin olive oil
• 1 orange – for the juice & zest
• 3 tablespoons of fresh squeezed orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Powdered sugar for dusting
• Rosemary for garnish (optional)

Directions

Preheat the oven to 350°F.

Butter a 9 inch cake pan make sure to coat all the sides with butter. 

Cream the sugar, eggs and vanilla together on medium for 2 minutes – I used my Kitchen Aid..

Add the olive oil and mix. 

Mix in the orange juice and orange zest for about another minute.

In a separate bowl, combine the baking soda, baking powder and flour. 

Add to the ingredients above in two batches. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients. 

Pour into the cake pan.

Make sure there are no air bubbles in your cake batter before baking – you will need to tap the pan on a counter or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can. 

Bake for 20-25 minutes. The cake is done when it springs back from the touch and the edges pull away from the pan. 

Cool completely or on a wire rack.

Put confectioners sugar in a duster and shake it on to the top of the cake. 

Enjoy!

Lemon Loaf

This Lemon Loaf recipe is full of lemon flavor, moist, dense, and rich. It’s a perfect snack, dessert or even Breakfast Bread.

The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Lemon lovers will be in their glory! 

I actually prefer this loaf after it has sat overnight, this allows the fresh lemon/sugar mix to have a chance to soak into the cake, which gives it more flavour and makes it even moist. But don’t let it sit for too long because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry.  So moral of the story, let it sit overnight and enjoy it the next day.  Honestly, this loaf is so good so you’ll probably finish it in one day, a slice or two for breakfast with your coffee, one for a sweet mid-day snack and then a few slices with vanilla ice cream after dinner! 

Lemon Loaf Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ½ teaspoon lemon extract 
• Zest of 1 large lemon
• 2 tablespoons lemon juice
• 1/4 cup buttermilk — sour cream works too

Lemon Icing Ingredients

• 1 cup powdered sugar, add more until desired consistency is reached
• 2 tablespoon lemon juice,  add more until desired consistency is reached
• 2 tablespoon cream or milk, add more until desired consistency is reached

Lemon Loaf Instructions

Preheat the oven to 350F degrees. 

Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.

In a medium bowl whisk together the flour, baking powder, baking soda & salt.

In a separate bowl beat together the butter and sugar until fluffy – this will take at least 3 minutes.

Mix in the eggs 1 at a time. 

Then mix in the vanilla extract, lemon extract, lemon zest, and lemon juice.

With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. 

Turn off the mixer and scrape down the sides of the bowl.

Repeat the process with the rest of the flour mixture and buttermilk.

Pour the batter into the prepared pan and bake for 50-60 minutes. 

Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).

*It will be done when an inserted toothpick comes out clean and the top feels firm to the touch. 

*If after about 30-40 minutes the top is browning too much, place a piece of aluminum foil over top and continue baking.

Lemon Icing Instructions

In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.

Remove the cooled loaf from the pan and drizzle or pour over top.

Grandma’s Rum Cake

I’ll never forget the day I stopped by grandmother’s house to ask her to share the family recipes. I pulled up a chair at her kitchen counter, pen in hand and she asked “Where do you want to start?”

I remember being a little girl having family picnics at the lake down the street from her house and for dessert she always would make her famous rum cake. My cousins and I would always feel so grown up because we were eating rum cake. LOL

So I asked for her rum cake recipe. She laughed, opened her recipe box and handed me a recipe card. It was the Bacardi Rum Cake recipe card. “It’s that easy”, she laughed. We spent the rest of the afternoon laughing and writing down her recipes. 

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This recipe makes the moistest cake you’ll ever eat. And it’s been popular since the 1970s, it’s soft, fluffy and super moist, bursting with rum and yellow cake flavor. Not to mention it’s easy to prepare, and perfect for any occasion.

You can use any rum. I use my favorite rum, 82°West 1911 Special Dark Rum. 82 West Distilling is a craft rum distillery in Tampa, right in Seminole Heights! 

It all starts with a cup of pecans sprinkled over the bottom of a bundt pan. Then you mix a package of yellow cake mix, vanilla pudding mix, eggs, water, oil and half a cup of rum until smooth. I did make one adjustment and added a tablespoon of Vanilla and mixed until combined. Pour the batter into the pan and bake for one hour.

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Once the cake is done, you prepare a simple butter-rum glaze made of butter, sugar, water and rum. Spoon the sauce all over the warm cake. Let it sit to soak in all the delicious butter-rum glaze and serve.

INGREDIENTS

• 1 cup chopped pecans 
• 1 box yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on the cake box.)
• 1 package vanilla instant pudding mix (92 g)
• 4 eggs
• 1⁄2 cup cold water
• 1⁄2 cup vegetable oil
• 1⁄2 cup dark rum 
• 1 tablespoon vanilla 

GLAZE INGREDIENTS

• 1⁄2 cup butter
• 1⁄4 cup water
• 1 cup sugar
• 1⁄2 cup dark rum or rum

CAKE DIRECTIONS

Sprinkle nuts over the bottom of a greased bundt pan.

Stir together cake mix, pudding mix, eggs, vanilla, water, oil and rum.

Pour batter over nuts.

Bake at 325 in the oven for 1 hour.

Cool for 10 minutes in the pan.

Transfer onto a serving plate and poke top with a toothpick.

GLAZE DIRECTIONS

Melt butter in a saucepan.

Stir in water and sugar.

Boil for 5 minutes, stirring constantly.

Remove from heat.

Stir in rum.

Drizzle ½ of the glaze evenly over the top and sides of the cake.

Allow cake to absorb glaze.

Drizzle the remaining glaze over the top of each slice right before serving.