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Old 12-23-2008, 11:27 AM
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I got done with work early today and thought I would give making a rum cake another try this year. It is in the oven.

I did everything step by step this time with one exception, I didn't toast the nuts. I will make sure to boil the glaze this year. The key to making a good rum cake is not to drink the rum while making it.

The ham will go in the oven tommorow, all honey glazed with brown sugar and pepper corns. That usually concludes my part of the cooking. Unless we decide to get a turkey tommorow, then that will be my job as well.

I usually make some chex mix, and peanut butter fudge, but I'm lazy this year it seems.

Dwayne
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Old 12-23-2008, 11:37 AM
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Vanessa is renowned for her red velvet cake. It is too sweet for me though so I usually only have a small bit of it. I've never made a rum cake. Do you use a dark or light rum?

What we do is bring a ham to the family gathering on Christmas eve and someone else brings a turkey. We'll then have a turkey breast for our own Christmas day dinner.

I am not much of a dessert baker. My baking is usually limited to french and rustic style bread, although I sometimes will make an apple pie.
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Old 12-23-2008, 12:28 PM
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I'm not much of a dessert baker either. I've been using the Bacardi Rum Cake Recipe, but susbsituting Myers's original dark rum.

We usually have ham, potato salad, and baked beans for Christmas eve. Then on Christmas day we have turkey and all the fixin's.

Dwayne
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Old 12-23-2008, 12:58 PM
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To my tastes, the cake would be better with the Myers's. I'd want the more pronounced flavor it has.

Our use of the ham and turkey tomorrow will be for sandwiches, with the salads and other snack type stuff. No sit-down dinner. I prefer this for Christmas eve. If it were the traditional dinner I'd have no desire to do it again on Christmas day. We discussed doing steaks and baked potatoes for the eve get together but it fizzled out. Probably just as well given the forecast for rain and wind.

I have to say my favorite parts of the big meal are the sides and not the meat. I look forward to the sausage dressing we make (bread not cornmeal), some "real" cranberry sauce with the berries in it, and the mashed potatoes and turkey gravy. I need to get a nice wine to go with it. Perhaps a chardonnay. Believe it or not, the Texaco station a mile down the road has a good selection of Australian wines. Very odd. The wines are next to the Twinkies and Ring Dings.
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Old 12-23-2008, 01:57 PM
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Quote:
The wines are next to the Twinkies and Ring Dings.


Sorry, Dave. I could not help but laugh out loud at that. I swear regardless of my misspellings I have not had any rum, or even a Coor's Light yet. My Firefox quit working. I am getting ready to have a refreshment shortly though.

I would love to try the sausage dressing sometime. We get the biggest ham they have so we will have leftovers to make sandwiches etc. My mom makes some kind of cranberry sauce with nuts in it, she uses real cranberries and it is awesome.

Dwayne
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Old 12-23-2008, 02:41 PM
 
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Dwayne, I made a Bacardi Rum cake a couple weeks ago for my husband's birthday. I used a rum from Nicaragua that was given to us. It was delicious. The glaze is perfect if you boil it.

Nadine
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Old 12-23-2008, 07:25 PM
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Quote:
The glaze is perfect if you boil it.
Thanks, Nadine!
For some reason I forgot that part last year!

I think I got it close to right this time. It fluffed up more than I thought it should, but leveled down as it cooled.

I kept hoping the neighbors or someone wouldn't knock at the door. The whole condo smelled like rum.

I mixed pecans and walnuts again to put on the bottom. I boiled the glaze this time.

Thanks for helping me last year. I did better this time, I didn't sample the rum.

Dwayne
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Old 12-24-2008, 12:48 PM
 
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I didn't sample the rum while I was baking, but the fumes alone are intoxicating! I'm thinking a rum and coke might be good about now. I'm done baking, cleaning, wrapping, and I'm ready to relax before the festivities start.

Your cake will be the hit of the party!

Nadine
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Old 12-24-2008, 08:51 PM
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Thanks Nadine!

It has been a lot of cooking, cleaning, and wrapping. I think a Cuba Libre is in order.

The cake sure smells good. I had some glaze left over and poured about two table spoons worth in the hole. It soaked it up over night. I sure hope I don't have to confiscate anyone's car keys after eating it.

The ham turned out to be the best I've ever made. I put the fat side up this time, and put a little water in the pan.

Thanks again, for helping me with the rum cake recipe. It is now a tradition to make it.

Merry Christmas,
Dwayne
 
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