Tasty Tuesday -- Captain Morgan’s Spiced Butter Rum Pound Cake

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 (Almond Meal or Coconut flour will work)

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 (Substitute Brown Sugar Splenda)

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 (or Splenda) so it looks like a light snowfall.

Shelby Morgen

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