Posted by starwoodgal on November 20, 2009
I do not recall my mother making this cake except during the holiday season. Mrs. Beal, who moved to Arkansas from Texas about the same time we moved from Louisiana, was one of our neighbors and she shared the recipe with my mother. My sister and their oldest daughter are still very good friends to this day. Every time I make this cake of think of the Beal family. I hope they are all doing well. Hey! Mrs. Beal – thanks for the recipe. It is yummy! And, it isn’t a ‘knock youdown with rum flavor’. Just hint. Just a smidge. Just a whisper of rum flavor. Rum! Mmmmm, I bet Captain Jack Sparrow would love it.
Jack Sparrow: [Wakes up and sees Elizabeth burning the rum] No! Not good! Stop! Not good! What are you doing? You burned all the food, the shade… the rum!
Elizabeth: Yes, the rum is gone.
Jack Sparrow: Why is the rum gone?
Elizabeth: One: because it is a *vile* drink that turns even the most respectable men into complete scoundrels. Two: that signal is over a thousand feet high. The entire royal navy is out looking for me, do you think there is even the slightest chance they wont see it?
Jack Sparrow: But why is the rum gone?
Mrs. Beal’s Rum Cake
1/2 cup sugar
1 8 oz. carton sour cream
3/4 cup veg. oil
1 package Butter Cake mix
1 tsp. rum flavoring
1 tsp. coconut flavoring
Mix and bake in greased and floured bundt pan at 325 degrees for 50 to 60 minutes. Cool and frost.
1 stick butter (melted)
3 Tablespoons white Karo syrup
1/4 cup evaporated milk
Mix the 3 ingredients above and boil 3 minutes being careful not to burn.
1 tsp. rum flavoring
1 teasp. coconut flavoring
3 1/2 cups powdered sugar
Add to the Butter and Karo mixture. Beat until smooth.
And, did you know Johnny Depp (aka Captain Jack Sparrow) was named People Magazine’s Sexiest Man Alive? Really? Don’t get me wrong. I like Johnny Depp, but I’m more of a Cary Grant kind of fan. But, then again, he isn’t with us – so I guess Johnny will do.
Posted in Cakes and Frostings, Cooking with Starwoodgal | Tagged: Arkansas, bake, baking, Blog, Blogging, cake, Captain Jack Sparrow, cook, cooking, food, holiday, holidays, Johnny Depp, Northwest, recipe, recipes, Rogers, rum, Starwoodgal | 2 Comments »
Posted by starwoodgal on November 18, 2009
I can hardly believe that Thanksgiving is next week. NEXT WEEK! But, I’m not under any pressure this year as this is the in-law Thanksgiving year and I’m not hosting or cooking. I did that last year. (I am cooking Christmas Dinner at my house this year and I’ll share all the recipes in the coming weeks. However, today is about Thanksgiving Day and a wonderful dessert my grandmother use to make. Prune Cake! Yes, Prunes. In a cake. This cake is moist and delicious so don’t be gettin’ all freaky on me about the prune thing – K! It isn’t a heavily frosted, rich cake and goes with Thanksgiving menus perfectly.
Nanaw’s Prune Cake
2 cups flour
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon vanilla
1 1/2 cups sugar
1 jar baby-food prunes
1/2 cup buttermilk
1/2 cup chopped pecans
Mix all ingredients well. Bake in a greased and floured tube pan for 1 hour at 350 degrees. Poke holes in the cake with an ice pick and pour glaze over cake.
1/2 cup sugar
1/4 cup buttermilk
1/4 cup butter
1/2 teaspoon baking soda
Place in a saucepan. Bring to a boil and cook for 2 minutes. Pour over cake.
Posted in Cakes and Frostings, Cooking with Starwoodgal | Tagged: Arkansas, baby food, baking, Blog, Blogging, cake, cakes, cooking, food, glaze, holiday, holidays, Northwest, prunes, recipe, recipes, Rogers, Starwoodgal, Thanksgiving | 4 Comments »
Posted by starwoodgal on July 2, 2009
Happy Birthday! Happy Birthday!
Happy Birthday to my sister, Dauna! (No numbers y’all). But – I’m sure she’d feel the same way I do. “No candles on my cake. It would look like the burning of Atlanta.”
For today’s recipe, a cake! Wish I could make it for you in person, Dauna.
Turtle Sundae Cake
1 box German chocolate cake mix
6 Tablespoons margarine
1 package (14 oz.) caramels
1 cup chopped pecans
½ cup evaporated milk
1 cup milk chocolate chips
shredded coconut (optional – which I do not add because coconut is gross)
milk chocolate frosting
Preheat oven to 350 F. Remove the wrapping from caramels and place in the top of a double boiler. Add the evaporated milk and margarine. Place over boiling water to melt.
Stir occasionally. Stir chopped nuts into caramel mixture and blend well.
Mix cake mix according to package directions. Set aside ½ of the batter. Pour the remaining half of the batter into a greased and floured 9 x 13 inch cake pan. Bake at 350 degrees for 18 minutes. Pour the caramel mixture over the cake and sprinkle with chocolate chips and coconut if desired. Pour remaining half of cake batter over the caramel mixture and bake for 20 to 25 minutes longer or until the cake springs back at touch. Cool. Frost with rich and creamy style milk chocolate frosting.
Posted in Cakes and Frostings, Cooking with Starwoodgal, Desserts | Tagged: Arkansas, baking, Blog, Blogging, cake, caramel, Chocolate, cooking, dessert, Desserts, food, northwest Arkansas, recipe, recipes, Rogers, Starwoodgal, turtle sundae | 1 Comment »