CAKES

Golden Rum Cakes

Ingredients :

 1 cup chopped walnuts

 1 (18.25 ounce) package yellow cake mix
 1 (3.4 ounce) package instant vanilla pudding mix
 4 eggs
 1/2 cup water
 1/2 cup vegetable oil

 1/2 cup dark rum

 1/2 cup butter
 1/4 cup water
 1 cup white sugar
 1/2 cup dark rum

Procedure

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
Sprinkle chopped nuts evenly over the bottom of the pan.
 2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and
1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes
out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over
top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a
boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from
heat and stir in 1/2 cup rum.

Simple White Cakes

Ingredients :
 1 cup white sugar
 1/2 cup butter
 2 eggs
 2 teaspoons vanilla extract

 1 1/2 cups all-purpose flour

 1 3/4 teaspoons baking powder
 1/2 cup milk

Procedure

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a
muffin pan with paper liners.
 2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then
stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix
well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes.
Cake is done when it springs back to the touch.

Pumpkin Cakes

Ingredients :
 2 cups white sugar
 1 1/4 cups vegetable oil
 1 teaspoon vanilla extract
 2 cups canned pumpkin
 4 eggs
 2 cups all-purpose flour

 3 teaspoons baking powder

 2 teaspoons baking soda
 1/4 teaspoon salt
 2 teaspoons ground cinnamon
 1 cup chopped walnuts (optional)
Procedure

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift
together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at
a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch
pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the
cake comes out clean. Allow to cool.

Vegan Cakes

Ingredients:
 1 1/2 cups all-purpose flour
 1 cup white sugar
 1/4 cup cocoa powder
 1 teaspoon baking soda
 1/2 teaspoon salt

 1/3 cup vegetable oil

 1 teaspoon vanilla extract
 1 teaspoon distilled white vinegar
 1 cup water
Procedure

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and
water. Mix together until smooth.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove
from oven and allow to cool.

Orange Cakes

Ingredients :
 1 (18.25 ounce) package yellow cake mix
 1 (3 ounce) package instant lemon pudding mix
 3/4 cup orange juice
 1/2 cup vegetable oil
 4 eggs

 1 teaspoon lemon extract

 1/3 cup orange juice
 2/3 cup white sugar
 1/4 cup butter