Crazy4Canning

I just received word that some close friends were drooling over the remembrance of my decadent rum cake recipe. I sent some to them a few years ago and haven't made it since. I just e-mailed them the recipe, but wanted to post it here so that everyone could share the love because recipes such as this one deserve to be passed on and shared. They achieve nothing by being locked up in a recipe box. This really captures the decadence and complete goodness of the holidays. You have to make it NOW to enjoy it later. Make some extra and share with friends. I've included all my notes over the years so you can achieve the same exact taste and texture I get from Grandma's recipe. This is indeed an eye-rolling, fork-sucking, plate-licking delish dessert. It's perfect with tea, coffee, cocoa, or a shot of something. If you add ice cream, you're just sending it over the top. I remember my uncles sucking down piece after piece of it. Some History - This recipe graced my dad's family holiday table for YEARS. Grandma took such pride in it. She did at least 4 HUGE cakes every year and held back one for Thanksgiving and one for Christmas. The other 2 she took to church for coffee after service - Presbyterian Church, mind you. First though, get yourself a good bundt cake pan, tube pan, or one of those 6-cakelet pans. It really should be cast iron for this to work properly and get the proper golden brown hue for optimum yumminess. They have all sorts of designs and shapes for bundt cake pans, but for now if you don't have one, go to the thrift store and get one for $3. Make sure it doesn't have any big nicks or scratches in it. Season if necessary. RECIPE - Bacardi Rum Cake (From the 1950's when butter had no fat values, decadence was in, and Saran Wrap was the coolest new thing!) Note: Please don't use cheap Monarch Rum. Bacardi/Captain, etc. is just a few dollars more. Pay for the good stuff. It really shows. 1 C chopped walnuts or pecans 1 yellow cake mix 1 pkg instant vanilla pudding mix 4 eggs 1/2 C cold water 1/2 C oil 1/2 C rum (80 proof) Glaze - 1/4 lb butter (1 stick) 1/4 C water 1 C white sugar 1/2 C rum Instructions - Preheat oven to 325. - Using Crisco, grease your pan well. No blobs of white, just a nice slick coating. If your pan has points, use a pastry brush for the nooks and crannies. - Sprinkle chopped nuts over bottom and sides of pan (I will use extra if I have them for good coverage.) - Mix cake ingredients in order on box, adding pudding with dry ingredients and rum with wet. - Pour over nuts in pan and bake one hour or until completely done. - Let cool for 20 minutes, then remove cake(s) from pan. - When luke-warm, prick sides and top of cake and drizzle with glaze. (When pricking cake, don't 'jab' it, this compresses the cake, roll the pick (like bamboo kabob skewer) between your fingers while pricking. Perfect holes!) Glaze- - Melt butter in saucepan. - Stir in water & sugar. - Bring to a boil and boil 5 minutes. - Remove from heat and stir in rum. * You don't want to add the rum with the water for it will turn bitter. ** You can also experiment with different types of rum (Captain, Coconut, etc). To Glaze - - Place cake (or cakelets) on saran-covered plates with enough saran to wrap up sides of cake. - Gently pour glaze over cake. DO NOT pour all at once. You will need to wait for the glaze to soak in. I think I do 3 pourings. - It is NORMAL to have some liquid on the saran. - Bring saran up sides of cake. Wrap more Saran around top and sides of cake. Place cake into zippie bag (small quarts for cakelets, gallons for larger cakes). - Age cake. Aging Cake - - To age the cake, flip cake over once a week. - I use an extra jelly roll pan or roasting pan to store the cakes. - No need for refrigeration, there's no air due to the tight wrapping of the saran and zippie bags. - Flipping the cake is essential for even distribution of the rummy glazey goodness. If you don't age and flip, your cake will be soggy and sodden, though still tasty. - You want to age the cake about 8 weeks before consumption. So, for Thanksgiving, make cakes the mid-end of September. For Christmas/ New Years, make around end of October - I put people's names on the zippie bags and make a master list. These cakes have a tendency to disappear. If people *know* they are getting one, it makes the wait that much more bearable. DO NOT Double this recipe - for more than one cake, mix up separate mixes. You can however, double the glaze recipe. ~ ~ ~ ~ ~ ~ ~ I'm so happy to share this. It's a classic recipe made dense from the pudding and buttery from the glaze and just a bit crunchy from the nuts. Please don't ask about the calorie or fat content. It's astronomical. However, a strange phenomenon has occurred over the years - it is well known that when consumed with friends around a happy occasion, calories have been known to vanish.

I'm so glad you had an enjoyable time! It makes time fly when everyone enjoys each other.

Okay, who would put huge cloves of garlic INTO a loaf of bread and then put said bread next to french, wheat, and sourdough? Fred Meyer. Why am I not surprised? Every time I walk into that store, something stupid happens to me. What am I, flypaper for freakiness? As you well know, I just finished using up every half pint jar in the house making jam and had 2 cups of strawberry that didn't have a home. Oh well, I just poured it into a measuring cup and will store it in the fridge. It's good incentive to eat fresh jam, yeah? So, while I was out today, I picked up some fresh bread from Freddy's. I normally check labels for EVERYTHING, but I was with my sister-in-law, her 6 year old and her boyfriend, I was slightly distracted. I get it home and spread two slices - the small heel for me and a larger one for my sweetie. I bring it to him, looking forward to that wonderful strawberry taste on lovely bread... and it tastes.... odd. It has an unusual bite. Definitely weird. I thought I got french or sourdough. As this is running through my mind, my dear, dear husband queries, "Honey, did you know this bread tastes like garlic? Um, oh man, there's a HUNK of garlic in my bread. Ick... This is definitely weird, like the time I accidentally put ketchup on my taco. Garlic and strawberry do not go together!" Now, lover of jokes that I am, I would NEVER, EVER, in a trillion million years make someone eat something weird. As you well know, there is no way I could have planned this if I had tried. I had to agree, bread that had garlic chunks with strawberry jam was unusual. The bread would be great toasted with cheese with a pasta dish....but with strawberry jam, not so much. Then again, that's what people were hesitant about lime and chili chips or ranch doritos or teriyaki burgers with pineapple. I could have hit on something here. But wait, really. Who wants the reputation for a mixture like this? Um, unless I can read the future and make tons of cash, I'll let someone else take the credit, thank you. So, I am heading out to the store for bread. Again. Maybe this time I will get the right kind.Sigh.

Let me clarify - I used a round compost bin, sprinkled straw a few inches deep, tossed in the sulfured potatoes, more straw, potatoes, etc. until I ran out of potatoes. I water, water, water, then as shoots come up, I add straw for 1/2 of each new shoot,then water some more. You can dig down in and see how they're doing. My dad doesn't think this will work, but the feed store guy does. So, we'll see how it works. I'll take photos and add them to my gallery.

I use the hay bale gardening for my potatoes. It's super simple.

How are you doing with this? I've done the 2 weeks, then a month, then 2. That's about all I can do comfortably without really upsetting the apple cart.

That's what I thought, about 3 boxes. I thought I'd leave the tub in there for novelty. The 'littles' like hopping in and out, taking dust baths. Ironic, huh?

Hey everyone, This past week, I got my first eggs. So now that I'm getting eggs, I've got some questions: 1. How do I store the eggs? Can I store them in a container on the counter or fridge? They are pretty clean but do I wash them? 2. Do I start now supplementing with grit or oyster shell? Only the 3 oldest are laying, the remaining 5 may start in September or October. Is it safe for them to have grit? Should I get oyster shell or granite (common out here). Should I let them free feed or mix it in with the food? 3. How do I keep them laying through the winter? Thanks for any help/ advise.

Well, yesterday evening there was an egg, and this morning there was another one. Until I get some brooder boxes built, I snatched an old cast-iron baby bath tub my grandma gave me, cleaned it out and tossed some wood shavings in it. The girls knew *exactly* what to do with it.

The day started out to be stressful and ugly. I was dreading setting foot out of bed. So I'm getting ready and heading out to the coop and I hear a ruckus. I knew they needed crumbles and I figured they had probably knocked over their water. As I open the door, I see them - 3 glorious eggs on the floor of the coop! They are each slightly a different shade, a different color of lovely light brown. I let out a squeal like a little girl! Now, I know I might not get eggs every day at first, but I'm just so thrilled at these first ones! I just had to post quickly here, for I knew you all would want to rejoice with me!

Well, if last summer was the Summer of Canning like a Crazy Woman, this summer is the Summer of Running Behind. Last summer, I had come off of a 4-month cleansing fast that, while I was riding-a-broom cranky, I did have tons of energy which I promptly channeled into canning everything under the sun - because I could and needed to. I'm finding that the time was well spent and it has been a good gauge for what we use and don't use, and how often we use something. This spring, I've had a flare-up again, and my energy is flagging. This, combined with intensive remodeling (tree removal, fences discussion, trash removal), chicken husbandry, gardening, etc. has landed me back where I was last winter/ early spring. Run down with flare-ups. Ick. So. I've let some fruit feed the worms and compost, and haven't done much canning for me at all. I do have a list...one that seems to grow longer each time I look at it. BUT, things are getting done around the house and I honestly have been dealing with clutter, cleaning, and other necessary things. Life goes in cycles. This week has seen me do another cleansing fast, and while not nearly as intensive or as expensive as the one I did over a year ago, it it still highly effective and I am so looking forward to being done, if only for the reason that I don't have to go do daily colonics. It has served as a reminder that I will ALWAYS have to watch what I eat, look for the hidden items that set off my flare-ups, and have back-up plans for when I'm laid low. (BTW, I've learned so much from you ladies in the prep department!) So, maybe the running behind isn't so bad in some ways...it lets me gain perspective . renew my energy, and encourages me to approach things from a different angle. But still, I feel like I'm running behind.

Wow, these are so cool! This would be perfect for SO many things around here...I'm thinking everything from chicken feed to long term storage like you're using them for. Right now, all I can say is WOW....

Good for you! Sometimes a different habit is what we need to look at our daily actions and get needed change. Just something to look at, but I much prefer Calorie King (www.calorieking.com) for nutritional analysis. I use it with my Palm Pilot. It's around $20 (per YEAR) to register and no renewal fees or additional fees. They have single items, fast food, restuarant, etc. and all the carb, sodium, fat, etc. counts so you don't have to think about it. I personally find this easier than 'points' because it can be so easy to ignore the actual nutritional value of the food and forget that there is TONS of non-WW approved food available. Also, we stick to the Diabetic meal plans pretty close - Low carb, high protein, low fat, high veggies & fruits. Good luck!

Excellent! These are ties and relationships that can last a lifetime! Be sure to invite your mama to come with you (if she's in town). I was attending a quilting group for a while, but the lady had no idea how to run it or how to get everyone's skills up to an acceptable level. We had really advanced to people who didn't know how to hold a needle. It was very challenging but also very fun. Just be sure to watch the materials lists. Sometimes there are 'homemade tools' that do the job just as well as the $35 ones.

Well, like everything in the summer, my chickens are growing. The littles that were so tiny and taking refuge in their 'cage' in the coop are now blended in (integrated?) with the larger 6 birds. They were spending more time out of the enclosure than in. I knew it was time to remove the enclosure when the big girls liked sitting on it and the little girls ran out. It won't be long before the Buff Orp Naomi is going to quickly get bigger than the Spotted Sussex Havalah. All the girls like their chicken run - a 8 foot long by 3 foot high box without a bottom that has wheels on one end so I can take it to various parts of the yard. The lid lifts up and I do have to take each chicken in and out. Right now, with so much construction, I don't have an open 'run'. Eventually, the back yard will be their run, but not until we get a fence put in. The girls are getting along well - as long at the littles keep their distance and don't go for the same tasty bug or flower, everyone seems to get along well. Every now and again there is a peck, but such is the life of a chicken. I'm so relieved their doing well. A few weeks ago it was looking much different. What a difference some time and growth make! We've had many field trips out to the run. They seem to like it best on overcast/lightly sunny days with a nice breeze. They love eating the grasses, catching flies and eating every tasty bug they come across. Today and yesterday's 90+ degrees was too hot for them. They wanted 'out' after a few hours rather than at the end of the day. It's amazing how you learn your animals. The 'little' ones still tire quicker than the big ones, and those two like to do everything together. Yesterday, they were sitting near the front of the run napping. I opened the lid and took the small buff Naomi out and put her in the coop. She sighed and settled into my arms, delighted that she could be in the coop. However, once in there by herself her chirp turned into a teradactyl-like SQUAWK as she realized her friend Havalah was no where around. I go to fetch Havalah and she flees to the back of the run. I lean over to coax her out and she's just out of finger's reach. So, the other chickens were amused, standing around realizing that I didn't reach for them, but for the little one. The barred rock Sarah took matters into her own hands and butted little Havalah in the tailfeathers, causing her to fly up directly into my hands. If you ask me, I think she planned it that way. Today, after the morning out in the run, the littles were first to go in. Havalah didn't put up a fuss whatsoever, just hopped right into my hands. My dad was holding the lid open, coaxing the other birds toward me. Before he knew it, the barred rock Sarah had flown up and out of the box run and was strutting her way toward the coop as if to say, "Well. I'm not letting you manhandle me. I'm doing this for myself, thank you. Oh, what's that, a tasty bug???" and off she ran. Dad quicky caught her and she let out a 'bagawk bagawk'. When he handed her off, I look at her and say, "Well, Lady Sarah. What were you thinking taking off like that? It's not safe." I lie not, that chicken turned her head, looked me with each eye and went, "bawwk, bawwk, bawwk, bawwk" sounding just like people laugh. To make matters worse, she also pooped on me - while we were walking the few steps back to the coop. As I put her in the coop, she ran to the roost and flapped into the window, watching, cackling the whole time I was putting the other girls into the coop. Well. I do believe I've been laughed at and told off by a chicken.

Nice. Really nice metaphor. It is only through grace that we are made 'like new'. Thankfully, it occurs as often as we need it.

Umm. I have to comment here. A very caring lady in Oregon was doing this for the PANG, Portland Air National Guard and her friend's kid was working on base, got a dozen jars of cake taken over to Iraq. It arrived and was well received, however the soldiers GOT SICK. One died of botulism. When it was traced back to the cake from Oregon, I spoke with a friend of mine in the Guard and had home-canned packages pulled from the list of 'safe and approved' items for care packages. Violet is right. Canning is not appropriate for breads. The glass isn't made for baking in, for water-bathing and pressure canning. Extended heat in an oven can and WILL cause breakages as well as hold moisture in the jar. IMHO, Please be safe and if you insist on making these, freeze them. End of Public Service Announcement.

Gotta love those 4 year olds.

Wow what a busy neighborhood day. I'm glad you and yours are safe and that the young family is too. It makes me VERY glad all our wiring is now up to code and safe. Prayers for the family and your neighborhood system. Congrats on winning the ice cream party again! Can you post what you wrote to win?

It can be startling how much we look like someone, moreover how we change as we age. For some reason, I have the genetics of my grandmother...the red hair, the fair skin, propensity toward freckles. I didn't realize this but I also have her mannerisms as well. There is a photo of her resting her head on her hand...ever since I was little I do this. I used to resent not looking like my dad or mom - my sister was the one who looked like my mom. It bugged me because I never got to know this grandmother until I was an adult. . . . now I consider it the highest compliment to look like someone who loves you.

I had to run to work with DH last night and on the way home it began to rain lightly. I dashed into the back yard to throw up the sides of the coop and stopped...rather startled that all 6 medium and larger chicks were up higher than the roost on the ledge where the screen is. They were all huddled up there, sleeping away. DH said they do this all the time, for he usually shuts up one side of the coop. The littles were snuggled down as well safe in their space. I opened the coop and only Minerva, the head Mama opened one eye for an instant. They were all tuckered out. So...when do I let the littles out of the 'cage'? This little cage is made of hardware cloth so the medium and larger birds can't stick their heads in and vice versa.It's 2-sides of a square, up against the wall of the coop with an end...maybe I could move it away from the wall? These girls though, tend to get startled and are kept away from the food and water by the bigger ones. Maybe this is best for a while?

Well, the baby chickies are too big for the brooder and were moved today. I thought if they were all together outside no one would notice being big or small. WRONG. The littles are being picked on by both the middle girls and the big girls. The littles are fine by themselves but once you introduce another larger chick into the mix, it is readily apparent that the pecking order has been established and they DO NOT want it interrupted. The middle girls seem to be particularly vicious and they were Havalah's brooder mates. Yet another reminder that animals are animals and not people. So, out of compassion for these birds, my dad built a 'cage' for the littles inside the big coop. The bigger birds are a little put-out because they like their space. They don't NEED it all but they like it. The little ones are off cowering in a corner in their great big world and the bigger chickens are clucking and picking on them. All this still, after a day out in the yard eating tasty bugs, slugs, grasses, and spiders. You would think the chickens would be too tired to pick on anyone else, but Nooooo. For some reason they feel these littles are a great intrusion. Little Havalah the Speckled Sussex is still half the size of the middle chickens, and little Naomi is a tad smaller than her. I have yet to see if we will achieve chicken harmony, but hopefully, over the next few days we will. You would think the chickens would remember what it was like to be that small, but I guess they forget. After all, their brain is smaller than half an almond.

Nothing can replace those smiling moments. Love, joy, happiness, healthy adjustments...you are a walking poster child for good foster/adoptive parents. Your little guy and his boots made me remember my godson when he was that age. He had yellow rubber boots that he got for christmas. He wore them ALL SUMMER. In the sun, in the sand box, in the sprinkler. His favorite thing was that he'd stand with the hose, fill up each boot and wiggle back and forth, water sloshing from the boots, then try to walk. He'd empty each boot and start again. His laughter, I swear, was carried by the angels to heaven and back. Thanks for sharing the giggles and grins. I think I can hear the laughter from here.

YES - home canned meats CAN be very tasty lunches. I was in a hurry and pulled some of my canned beef off the shelf for sandwiches for my dad and I. He thought it was leftover roast. No kidding. He loved it! There was a bit of mayo, mustard, some homemade relish, garden lettuce and a tomato. YUM. I've also had unexpected company stop by. I've pulled my home canned hamburger patties off the shelf, heated them up in mushroom soup, added a bit of seasoning, opened a jar of home canned green beans and potatoes, a really nice meal in under 20 minutes. When my mom was growing up, lunch was always some sort of soup (leftovers were for snacks after school), some sort of protein/sandwich or the like. Nice way to remind us to think outside the box.

Thanks so much for this. I had seen it only briefly and meant to comment and didn't. I've got half of these, but what a list! It certainly helps me refine and focus. Any idea where this list came from?