Join Anjali's Recipe Story Mailing List. 
Privacy Policy

Email
Name

Home
Free Hints and Tips
Recipe Stories
Meet Anjali
Easy Recipes
Best Recipes
Simple Recipes
Dinner Recipes
Light Recipes
Lowfat Recipes
Pasta Recipes
Healthy Recipes
Veggie Recipes
Potato Recipes
Meat Recipes
Chili Recipes
Dessert Recipes
Contact Us

Tell a friend about us:
 
Favorite Links:

 Passage Project

 ADRA (Intern'l Relief)

Featured Recipe Story:
(Get more stories like this by Email - See Opt-in Form Below)
 Recipe Story Archives

“GLENDA’S MINI BACARDI RUM CAKE”  (Story)

Hi, This is Glenda.  I was born in Chicago.  Since my Father was in the air force my mother and siblings, Glenn and Gail, got a chance to live in Spain, Miami, Puerto Rico and San Antonio.  

Glenda Sandoval

My father retired in Colorado where I completed my high school and college.

I then moved to Los Angeles where I spent an enjoyable 10 years.  While living there, I dined at many great & memorable restaurants throughout California.

My mother was a fabulous cook & baker.  She made the best Paella & Cherry Delight.  I enjoy Spanish & Mediterranean cooking.  I am of Spanish ancestry and my heritage has influenced me in my cooking and baking.

I started out with an Easy Bake oven & kept upgrading my skills.  I have a couple of dishes that I do well with.  One is a shrimp dish that we call Gambas.  You'll enjoy it if you like shrimp, garlic & olive oil.  The other dish is a chocolate soufflé. Its light & fluffy; a perfect dessert.

I enjoy working part time.  It gives me a lot of free time to explore different restaurants, try out new recipes; then go jogging to work it off!
**********************************************************
“GLENDA’S MINI BACARDI RUM CAKE”  (Recipe)

For your valentine:

Ingredients:

1 cup chopped pecans or walnuts
1 18 1/2 box. pkg. yellow cake mix
1 3 3/4-oz pkg. instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum

Glaze:

1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Directions:

  1. Preheat oven to 325 degrees F. 
  2. Grease and flour mini muffin pans. 
  3. Sprinkle nuts over bottom of pan. 
  4. Mix all cake ingredients together. 
  5. Pour batter over nuts. 
  6. Bake 1 hour. 
  7. Cool. 
  8. Invert on serving plate. 
  9. Prick top.
  10. Drizzle & smooth glaze evenly over top & sides. 
  11. Allow cake to absorb glaze. Repeat till glaze is used up.

For Glaze: 

    • Melt butter in saucepan. 
    • Stir in water & sugar. 
    • Boil 5 minutes, stirring constantly. 
    • Remove from heat. 
    • Stir in rum.

Glenda says “I used 1/4 cup Captain Morgan’s Spiced Rum & 1/4 Dark Rum for the glaze.  Also, after I put the glaze on the muffins, I added some more chopped nuts.  You can also use a 10" tube or 12-cup bundt pan.”
Enjoy engaging stories and great recipes like the one above by Email.

Join the list by submitting your name and email address in the box below:  

Email Address:
First Name:

Your Information will Never be Shared with Anyone

Enjoy,

Anjali Dawson        

Back to Top of Page        Home       Privacy Policy