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Volume II
February 28, 2005

A Sober Rum Cake

Here at DVO we were thrilled with the response that the request for the rum cake generated in the past months newsletter. Many delicious recipes were sent to us from all over the U.S., Canada, and even England. It proved that the love for rum cake is as strong as ever.

Over the past month we have had many inquiries concerning the rum used to make the cake. Those of you who choose not to use alcohol in your cooking—for what ever reason—asked how to get around it. In the June of 2004 issue, Desiri Wightman provides the answers to these questions.

June 2004 Cook'n Sober

Here is a recipe for a unique rum cake that does not call for any rum.

Pumpkin Pecan Rum Cake
Makes 24 servings


cup chopped pecans


cups all-purpose flour


tablespoons pumpkin pie spice


teaspoons baking soda


teaspoon salt


cup (2 sticks) butter or margarine, softened


cup packed brown sugar


cup granulated sugar


large eggs


can (15 ounces) LIBBY'S® 100% Pure Pumpkin


teaspoon vanilla extract

Rum Butter Glaze (recipe follows)

Preheat oven to 325°F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.

Combine flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixing bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.

Bake for 60 to 70 minutes or until wooden pick comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool. Garnish as desired.


Rum Butter Glaze   Melt1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tablespoons water. Bring to a boil. Remove from heat; stir in 1 teaspoon rum extract.


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