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.

Comments

  1. 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

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

    terri_dion@hotmail.com

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

  4. This sounds really good.But I think I’d leave the rum in 😀

    elaing8(at)netscape(dot)net

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

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

  7. 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

  8. 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

  9. 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

  10. 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

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

  12. 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

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

    sapphirephelan at verizon (dot) net

Speak Your Mind

*