For this LATE Christmas Foodie Post, I want to share two Christmas Food Traditions with you. The first is Rum Cake.
My mother made this when I was young and I have kept this tradition going with my family.
The recipe is from the Bicardi Rum Company but I make it with light rum instead of dark rum as they suggest.
Rum Cake:
cake
1 box yellow cake mix (not butter recipe or pudding in the mix) I prefer Duncan Hines Moist Deluxe Classic Yellow Cake
1 3 1/2 oz. box vanilla instant pudding mix
1/2 cup water
1/2 cup vegetable oil
1/2 cup rum
4 eggs
glaze
1/4 cup water
1/2 cup butter or margarine
1 cup sugar
1/2 cup rum
Preheat oven to 350 degrees. Grease and flour a large Bundt cake pan. Do not just use PAM or the cake will stick.
In a large mixing bowl combine all the cake ingredient. Mix with hand or stand mixer on medium for 2 minutes.
Pour batter into pan and bake for 45 minutes or until it tests done with a toothpick.
As soon as cake comes out of the oven, combine all glaze ingredients in a saucepan and boil for 5 minutes.
The standard recipe calls for turning the cake out onto a platter with a lip, poking holes in it with a fork and slowly pouring the glaze over the top of the cake. BUT here is how my mother taught me to do it: Just slowly pour the glaze on the cake in the Bundt pan while still warm. Let it soak in for a bit and then turn it out onto a cake plate or platter.
This cake is very moist and is even better the next day.
The next food tradition is our Christmas morning quiche.
I don't really have a recipe for this.
I use a Pillsbury pie crusts and unroll it into the quiche pan and blind bake it for about 10 mins at 325 degrees.
I spread a bit of Dijon mustard over the partially baked pie crust and spread a pound of sausage, cooked and drained over this. Then I add shredded cheese (whatever we have in the refrigerator) all over the top. Then I beat 4 eggs with some milk, salt and pepper and pour this over the sausage and cheese.
For a festive Christmas touch I add red and green bell peppers (which my daughters usually pick out as they eat!)
Thanks Gollum for hosting Foodie Friday!
I hope you all had a wonderful Merry Christmas!
10 comments:
These both sound yummy!
your pics look mouth watering! i love the sound of your quiche to with the mustard~
Cake is beautiful! Looks like from a professional bakery
A very Merry Christmas albeit a bit tardy from me!! We elves were just so busy the past few days!!
Rum Cake!!! I LOVEEE Rum Cake and always make one for the holidays but this year it along with several other of my favorite holiday treats didn't make it in the oven due to time constraints! Oh how my mouth is watering for a piece of that cake!
blessings
mary
These both look so good. Thanks for the recipes...Christine
The rum cake and quiche are winners--and the photography is beautiful enough to frame. I love your mother's idea. We had trouble with our cakes sticking (no PAM), so I figured it was my own special stickiness. lol When my boys were small, they picked out the peppers and onions, too.
Both of those are very similar to a couple of our traditional foods (although my rum cake does not look as pretty as yours). Your breakfast casserole does look so festive. I also make one with sausage and eggs every Christmas. laurie
That cake looks so good. I am saving this recipe to make soon.
What a way to start the new year~it would be such a special treat to sit at your table.
That cake looks SO yummy!
OH! YUMM! Looks like a delicious tradition to me!
~Liz
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