Spiced Rum Cake

From the Kitchen of: Jessica Brainard

SPICED RUM CAKE

1 stick of butter

2 scoops of crisco shortning

1 3/4 cups of sugar

1 tablespoon of vanilla

4 eggs

1 1/2 cups of white flour

1/4 cup of corn starch

1 tablespoon baking powder

1 cup of Captain Morgan Spiced Rum

SPICED RUM SYRUP

1 cup Log Cabin Syrup

1/4 cup of Captain Morgan Spiced Rum

Mix the butter, crisco, sugar, eggs and vanilla in a small bowl. In a large bowl mix the flour, corn starch, and baking powder stir in the wet mixture from the small bowl. Add the rum blend well with the mixer. Scrape the sides pour into the greased bunt cake. Bake for 60 minutes at 350. After the cake is cooled, microwave the syrup and 1/4 rum together for 2 minutes. Pour over the cake and let it cool again. The syrup mixture will settle towards the bottom.

Pumpkin Pie Crunch Cake

From the Kitchen of: Jessica Brainard

Pumpkin Pie Crunch Cake

1 (16 oz.) can solid pack pumpkin

1 (12 oz.) can of evaporated milk

3 eggs

1 cup of sugar

1/2 teaspoon of salt

1 pinch of cinnamon stick finely grated

1 box yellow cake mix

1/2 cup of brown sugar

2 sticks of margarine sliced

1 cup of chopped walnuts or pecans

Whipped topping

For the bottom pumpkin layer combine the first 6 ingredients in a large bowl and mix well. Pour the mixture into a greased 9x 13 inch pan. For the top layer mix the brown sugar and cake mix in a bowl. Sprinkle the dry cake/brown sugar mixture evenly over top of the blended pumpkin. Sprinkle nuts on top. Dot butter over the dry cake mix and nuts. Bake at 350 degreese for 50-55 minutes. Cool completely. Serve with whipped cream topping.

NOTE: I have served this to people that don’t like pumpkin pie and they loved it.

Carrot Cake

From the Kitchen of: Jessica Brainard

This is a perfect fall recipe because of the orange color and it tastes great!

Carrot Cake

 

Dry Ingredients:

2 cups of Flour

2 teaspoons of Baking Powder

1 1/2 teaspoons of Baking Soda

2 teaspoons of Cinnamon

1 teaspoon of nutmeg

1 teaspoon of ginger

1 teaspoons of salt

Wet Ingredients:

1 cup of vegetable oil

1/2 bag of whole organic carrots cut, peeled and steamed

1/2 cup of pumpkin butter

1 medium can Crushed Pineapple, not drained

1 cup of chopped Walnuts, sunflower seeds or Pecans

4 eggs

2 cups of Sugar

Wash, cut, peel, and steam the carrots. Mash in a bowl and set aside. Sift together dry ingredients and set aside. Mix all wet ingredients together and slowly mix into dry ingredients. Pour into a greased 9 x 13 cake pan or a muffin tin. Bake in preheated over for 34 to 40 minutes at 350 degrees. My grandma uses an 8 ozof baby’s food junior but I use organic whole steamed carrots.

Icing:

1 8oz package of Cream Cheese

1/2 cup of sour cream

Place in bowl and let soften, then pour in about 1/2 box of Powdered Sugar. Add creams together. Add a little milk for a smooth consistency. Serve with whipped cream.

Dump cake

From the Kitchen of: Jessica Brainard

This is my Grandma’s recipe. I asked why do you call it dump cake? Because you dump all of the ingredients in the pan and bake!

Dump Cake Recipe:

1 can of Crushed Pineapple

1 can of Cherry Pie Filling

1 box of Yellow or white Cake mix

1 1/2 stick of Butter

1/2 cup of chopped walnuts

Dump Pineapple (with juice) and cherry pie filling in a 9 x 13 cake pan. Mix together. Sprinkle dried cake mix on top. Sprinkle with nuts. Dot with butter. Bake at 350 degrees 1 hour or until brown on top.

Serve with ice cream or whipped cream. This is a great recipe because there’s no need for eggs, oil or the mixer and no bowl to wash.