I want cake .. so pass the bottle

[Darling SilverDodger]

 :!! :!! :!!

Sherry Cake

Ingredient

1      package Yellow cake mix
1      package Instant vanilla pudding  (large)
3/4  cup Salad oil
3/4  cup Sherry wine
4      Eggs
1/2  teaspoon  Nutmeg
1      teaspoon Cinnamon

Mix all the ingredients, then beat on medium speed for five minutes. 
Pour into a well greased Bundy pan and bake at 350 degrees for 45
minutes.  Cool 15 minutes before removing.


   Rum Cake

1 c  Pecans; finely chopped           
1/2 c  Cold water
18 1/2 oz Yellow cake mix; no pudding       
1/2 c  Wesson oil
1 pk Vanilla pudding mix; small       
1/2 c  Dark Bacardi rum
4    Egg               

GLAZE
1/4 lb Butter                             
1 c  Sugar
1/4 c  Water                             
1/2 c  Dark Bacardi rum

Preheat oven to 325`F. Grease and flour a 10 cup Bundy pan. Sprinkle
   chopped pecans in bottom of pan. Pour batter of water, cake mix, pudding,
   eggs and oil and rum over the nuts in the pan. Bake 1 hour or until done
   by toothpick test. Cool and Invert over cake rack. GLAZE: Melt and stir all
   ingredients except rum over low flame for 5 minutes, keep stirring and
   wiping sides of pan. Take an Ice pick and make many holes in the top of
   cake, Thur the nut coating, after you have made many holes, keep drizzling
   in the glaze until it is all absorbed. You cannot rush this part.. Let the
   cake sit until dinner, and then enjoy with express, or other after dinner
   liqueur. ENJOY......This cake will keep well and is better the next day.
   Will always be very wet inside and moist


rum or whiskey cake   


Ingredient

1 package Duncan Hines Butter Yellow Cake Mix
1 3-oz pkg. instant vanilla pudding
1/2  cup oil
1 cup milk
4 eggs
1 cup walnuts -- chopped
1 1/2  teaspoons almond extract
1 shot rum or whiskey
GLAZE
1/4  cup rum or whiskey
1 cup sugar
1/2  cup butter -- melted

Bl en in mixer the cake mix, pudding, oil, milk and eggs.  Beat until almost double in bulk.  Add nuts, almond extract and shot of rum / whiskey.  Pour into a  vulgarised Bundy pan.  Bake at 350 F. for 50-60 minutes.  Remove from pan immediately after baking. Mix all of the glaze ingredients together and pour or brush over hot cake to soak.  You could make little holes on top with a toothpick so glaze can soak deeper.


AMBER RUM CAKE


1 pk Yellow cake mix with pudding
3    Eggs
1 c  Apricot nectar
1 c  Dark rum
3 TB Vegetable oil
1 c  Sugar
1/4 c  Nuts; chopped
 
Preheat oven to 350~. Grease and lightly flour a 10" tube pan or 12-cup
   Bundy pan. In bowl, combine cake mix, eggs, 1/2 cup nectar, oil, 1/2 cup
   rum, and nuts, at medium speed. Turn into prepared pan. Bake 55-60 minutes
   or until tested done. Cool 15 minutes. Prepare glaze by combining 1/2 cup
   apricot nectar and sugar. Bring to a boil for minutes, stirring constantly.
   Remove from heat. Stir in remaining ingredients. Bring to a boil for 5
   minutes, stirring constantly. Remove from heat. Add remaining 1/2 c rum.
   Remove cake from pan; set on serving placate. Prick top of cake and sides of
   cake with a fork. Carefully brush glaze over warm cake.
 
Bailey's Irish Cream Cake

18 1/4  ounces Pkg. yellow cake mix
4 ounces Instant chocolate pudding
3/4  cup Oil
1/8  cup Water
1/4  cup Vodka
3/8  cup Bailey's Irish Cream
4 Eggs

Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundy pan. Bake at 350~F  40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake.

Kahlua Cake

CAKE

1 pk White Cake Mix
3 3/4 oz Chocolate Pudding Mix
1 c  Oil
1/4 c  Hot Water
4 lg Eggs
1/3 c  Kahlua Coffee Liqueur


TOPPING

1/4 c  Kahlua Coffee Liqueur
1/2 c  Sifted Powdered Sugar
 
   Preheat oven to 350of.  Grease and flour a Bundy cake pan, shake out
   excess flour.  Combine first six ingredients in a large bowl and beat
   thoroughly. Pour into pan.  Bake until tester inserted in center
   comes out clean, (about 50 to 60 minutes).  Let cool 5 minutes in
   pan, then invert onto rack.  Blend 1/4 cup Kahlua Coffee Liqueur and
   powdered sugar in a small bowl until smooth.  Drizzle evenly over
   warm cake.  Cool completely


Kentucky Bourbon Cake

2 c  Raisins                           
2 ts Baking powder
1/2 c  Bourbon                             
1 ts Baking soda
1/4 c  Butter; softened                         
1 NP Salt
1 1/2 c  Sugar                               
1 ts Lemon zest; grated
5    Eggs                               
1 TB Lemon juice
4 c  Flour; sifted                       
1 c  Pecans; chopped
 
   Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12
   hours; drain, reserving both raisins and bourbon. Preheat oven to 350~F.
   Butter and flour a 10-inch Bundy cake pan or other tubercle pan. Beat
   together the butter and sugar until light and fluffy. (For best results,
   use an electric mixer and start beating at a slow speed, gradually
   increasing to moderate. If you allow this process to take about 15 minutes,
   the butter will be very pale and look something like whipped cream. This
   adds lightness to the cake.) Beat in the eggs 1 at a time, beating well
   after each. In another bowl, sift together 3 3/4 cups of the flour, baking
   powder, soda and salt. Combine reserved bourbon with the zest and lemon
   juice. Add dry ingredients to the butter mixture alternatelywith the
   bourbon mixture. Toss the remaining 1/4 cup of flour with the drained
   raisins and the pecans. Fold into batter. Bake about 11/2 hours or until
   the cake tests done. Cool about 10 minutes in the pan before turnout onto
   a rack. Brush the remaining 1/2 cup of bourbon over the cake while it is
   still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth
   that has been thoroughly moistened in bourbon. Then wrap in plastic of oil
   so that it is airtight. The cake may be served after a day or two but is
   better if allowed to age.


Whiskey Cake
CAKE

1    Box Yellow Cake Mix                 
1 c  Milk
1    Box Instant Vanilla Pudding     
1 1/2 oz Whiskey
4    Eggs                               
1 c  Walnuts

TOPPING

1/2 c  Butter                           
1/2 c  Whiskey
1 c  Sugar                         
 
   Combine all ingredients. mix 3 minutes. Pour into a vulgarised tube pan.
   Bake at 350 degrees for 50-60 minutes. While cake is baking make topping.
   Melt butter. Add sugar and whiskey. Cook until sugar is dissolved and of
   syrup texture. After removing cake from oven, poke holes (with a fork) in
   the top (leave cake in pan while doing this)/ Pour some of the syrup mixture
   over cake. Let cake sit in pan 15-20 minutes. Remove cake from pan and
   brush remaining syrup on sides and top of cake.
 

:!! :!! :!!

[Homer]

Cake is nice but I prefer PIE!!!  :)))

[Darling SilverDodger]

Here you go Homer .. just for you ENJOY  :!!

Bailey's Irish Cream Mousse Pie

3 eggs -- separated
3/4  cup Bailey's Irish Cream
1 cup Walnuts - chopped
1/8  tsp salt
2 cups Cool Whip
2 tablespoons   Shaved Chocolate
*** Semisweet Chocolate

Beat egg yolks until lemon-colored.  Add salt and Bailey's.  Cook in  top
of double boiler until yolk mixture thickens.   cool.  Beat egg whites
until stiff. Combine egg/Bailey's mixture, egg whites and 2/3 of the
Cool Whip, using a folding motion.   Fold in 3/4 cup of the chopped nuts.
Scrape into a baked pie shell.  Cover with remaining whipped topping.
Sprinkle with remaining nuts and chocolate shavings.  Freeze for 4
hours,
but no more than 8 weeks

BOURBON PIE


2    Eggs
1 c  Sugar
1/2 c  Melted butter
4 T  Bourbon
1/4 c  Corn starch
1 c  Chopped pecans (coarsely)
1 c  Chocolate chips
4 oz Whipping cream
1    9 inch pie shell

Beat eggs gradually, add sugar. Add butter and bourbon and mix well. Blend
   in corn starch. Stir in nuts and chocolate. chips. Pour into unbaked shell.
   Bake at 350 degrees 45 to 50 minutes. Serve warm with whipped cream.
 

KENTUCKY REBEL PIE


1 Stick melted butter
1 c Sugar
1 c White corn syrup
4 Eggs
2 T Bourbon
1 Unbaked pie shell
1/2 c Chocolate chips
1 c Pecans or walnuts

Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate
   chips on top;pat down with spatula.Top with pecans or walnuts.Bake 45
   minutes @ 350 degrees.


  Rum Pie

1    Envelope unflavored gelatin
5    Egg yolks
1 c  Sugar
1/3 c  Dark rum
  1 1/2 c  Whipping cream
5 c  Sugar
1    Unsweetened chocolate bar
CRUST
2 1/4 c  Gram crackers, crushed,very Fine
1/2 c  Butter, melted
2 T  Sugar
1/2 ts Cinnamon
 
   Soften gelatin in 1/2 cup cold water. Place in low heat and bring
   almost to a boil, stirring to dissolve. Beat egg yolks and sugar
   until very light. Stir gelatin into egg mixture, cool and gradually
   add rum. Whip cream until it stands in soft peaks, then fold into
   gelatin mixture. Cool until mixture begins to set, then spoon into
   crust and chill for 1 hour. Grate unsweetened chocolate and sprinkle
   on top of the pie.
   
   CRUST: Press and chill.
 

[Homer]

Those are cool but nothing beats good old cherry PIE!!!

[CindyLouWho]

Thanks for sharing all the recipes Silver   O0   I used to make couple of those Rum Cakes every year for our holiday dinners at work, but I always used Bacardi 151 rum instead of reg, made a big difference & was goooood!   :))) 

[Izamin]

thanks for the info :!!