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Isabel Cutler | all galleries >> Canon EF-S 17-55mm f/2.8 IS USM > _MG_6235 What a cake!
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_MG_6235 What a cake!

_MG_6235 What a cake!

Donalee brought this cake to me as thank you for some prints and computer help. It pays to help your neighbor. It was a magnificent treat - rum nut glaze over a delicious pound cake. Safely sliced, wrapped into individual portions, and put in the freezer to be enjoyed over a long period of time!
Here's the recipe from Donalee:

Rum Cake

1 box Duncan Hines yellow cake mix (Don't bother with another brand!)
1 box (small) instant vanilla pudding
1/2 cup rum
1/2 cup oil
1/2 cup water
4 eggs
1/2 cup chopped pecans

Preheat oven to 350.
Grease and flour bundt pan. Sprinkle nuts evenly in the bottom. Mix above ingredients according to directions on the cake mix box. Add batter to pan. Bake at 350 until done. (45-60 minutes). Cool in pan 15-20 minutes before turning out.


1 stick butter
1 cup sugar
1/4 cup water
1/4 cup rum

Mix ingredients together; boil for 3 minutes; drizzle evenly over cake.

You may choose to prepare 1/2 the recipe for the glaze, though Donalee preferred to prepare the full amount.

Cake can be frozen.

Canon EOS 20D ,Canon EF-S 17-55mm f/2.8 IS USM
1/60s f/8.0 at 23.0mm iso200 Canon 580ex + Stofen Omnibounce full exif

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ctfchallenge18-Jan-2007 00:47
I can't wait to try it! Thanks Isabel!
Arlon08-Jan-2007 21:38
Freezer? That would have lasted me 30 minutes... Arlon
SAL Photography18-Dec-2006 20:37
Looks pretty yummy to me and a nice image !
Digipets18-Dec-2006 03:08
Sounds delicious. You're lucky to have appreciative neighbours.
Judith Barnett17-Dec-2006 17:01
How very special!
Guest 17-Dec-2006 11:30
Sounds heavenly. Nice shot of Donalee and love the lite, wispy background.
Guest 17-Dec-2006 01:07
that lens sure is sweet, sharp, fast and great color
Jane16-Dec-2006 21:55
YUM YUM. Surely you ate just one piece before putting it in the freezer!!