Lavender Rum Cake
 
equipment needed: 8 " tube or bundt pan, large mixing bowl, small 
mixing bowl, medium saucepan, cooling rack 
 
1 package  yellow cake mix
1 package  vanilla pudding mix
1/2 cup  vegetable oil
1/2 cup  rum
1/2 cup  water
4 medium  eggs
1/2 cup  pecans chopped
1 tsp  dried lavender florets
 
  glaze (enough for 2 cakes)
1/4 cup  butter or margarine
1/4 cup  water
1 cup  granulated sugar
1/2 cup  rum
 
preheat oven to 325 degrees. grease and flour cake pan. in a small 
mixing bowl, toss chopped nuts with 1 teaspoon lavender. sprinkle nut 
mixture over the bottom of the pan. in large bowl, beat together cake 
mix, pudding, vegetable oil, rum, and water. add eggs and the 
remaining lavender until smooth. do not over-beat. pour batter over 
nuts. bake for 60 minutes. the cake is done when a toothpick comes out 
clean. cool down for a minute or two and then turn out onto wire rack 
to cool completely. 
 
to make the glaze: bring the butter, water and sugar to a boil, 
stirring constantly. (sugar should be completely dissolved.) remove 
from heat and let stand for 1 minute. add rum and stir. poke holes 
into the cake with a skewer or long-tined fork. brush and/or spoon 1/2 
the glaze over the cake. 
 
the glaze keeps well in the refrigerator. the cake also freezes well 
if wrapped tightly in plastic. 
 
source: http://www.napa-lavender.com/content/recipes.htm 
-- 
(ID: 9012) Mirror: rec.food.recipes: Wed, Jan 21, 2004


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