Rum Cake and Pineapple Upside Down Cake



This is a yummy cake that you may remember from days gone by......I remember Momma Peacock making this one. Everybody liked it!



Rum Cake

1 cup finely chopped pecans

1 Duncan Hines Butter recipe cake mix

1- 3 ¾ oz. Jello instant vanilla pudding

4 eggs

½ cup cold water

½ cup oil

½ cup dark rum

Preheat oven to 325 degrees.

Grease and flour a 10 inch tube pan.

Sprinkle nuts on bottom

Mix all other ingredients together until smooth.

Pour over nuts in greased and floured pan.

Bake one hour. Test for doneness with toothpick.  Sit on cooling rack. Leave in pan until almost cool, then invert on cake plate.

Glaze:

½ cup butter

¼ cup water

1 cup sugar

½ cup dark rum

Combine all ingredients and boil 3 minutes. Prick top of cake and pour slowly over cake until all is absorbed.

Another cake Momma Peacock made that we all loved was Pineapple Upside Down Cake.

Pineapple Upside Down Cake

Sliced canned pineapple in heavy syrup drained. Enough to cover bottom of 9” cast iron frying pan in single row.

3 tablespoons butter

6 tablespoons brown sugar

Maraschino cherries

Melt butter in bottom of 9” cast iron frying pan. Add the sugar and cook until blended using low heat. Remove from heat and arrange pineapple rings in the sugar, butter mixture. For a pretty festive cake add a maraschino cherry to the center of each ring.  Let stand.

Preheat oven to 325 degrees.

Cake batter:

¼ cup sugar

¼ cup butter

1 egg separated

1 cup sifted cake flour

1 ½ teaspoon baking powder

Pinch of salt

½ cup pineapple juice

½ teaspoon vanilla

Cream the butter, add the sugar, blend until fluffy and add the egg yolk. Sift the flour, baking powder and salt together add alternately with the pineapple juice and vanilla. Beat the egg white until stiff and fold into the batter. Pour this batter over the pineapple sugar mixture in the frying pan. Bake in preheated oven for 25 min.

Let stand in pan for a few minutes. Turn out onto serving dish. Serve with whipped cream or French vanilla ice cream.

This is an easy cake to make. Hope you enjoy it!




Field of cotton at sunset. Thanksgiving 2010.

 

Rum Balls and Thanksgiving Pics

Rum Balls

2 ½ cups crushed vanilla wafers

1 cup powdered sugar

1 cup chopped nuts

3 Tbsp corn syrup

¼ cup rum

2 Tbsp. cocoa

Mix wafers, cocoa and nuts in large bowl. Mix syrup and rum together and stir into wafer mixture. Shape in small balls. Roll in powdered sugar. Store in airtight container.

I just rescued the vanilla wafers! Lee Ann was munching on them. Guess I better get these made real soon. :)

Two of my favorite Guys!!!

Amber and Hudson Thanksgiving morning!

Pineapple Pound Cake

Gracie, Colton and Donya front
Steve holding Holland
Isabel and Brooke in the background.
Thanksgiving 2010



The day after Thanksgiving. Steve holding Holland, Colton in front of Momma
Steve and Colt just came back from bird hunting.



This is an old Charleston recipe. Brother Steve loved this cake when he was a wee little one!

Pineapple Pound Cake

1 ½ cup butter

8 ½ cups confectioner sugar

6 eggs

1 tsp lemon juice

1 tsp. vanilla

2 ½ cup crushed pineapple, drained ….little less than 2 cans usually

3 ½ cup sifted flour

Drain the crushed pineapple in a colander for at least one hour. Occasionally toss with fork. Reserve juice for glaze

Preheat oven to 325 degrees.

Cream butter and sugar in large mixing bowl.  Add the eggs one at a time, beating well after each addition. Stir in lemon juice and vanilla. Add the sifted flour all at once and beat with a wooden spoon. Stir in drained pineapple. Pour the mixture into a greased tube pan. Bake 325 degrees for 1 ½ hours. Test for doneness with tooth pick.  When almost cool turn out of pan onto cake stand.

Combine pineapple juice with 2 cups of powdered sugar. Blend well. Slowly spoon icing over cake.  Icing will run down the side of the cake.