Macadamia Nut Rum Cake Recipe

Combine cake mix pineapple juice oil and eggs.

Macadamia nut rum cake recipe.

Beat in eggs pineapple 1 2 cup rum and vanilla. Spoon snowy rum glaze over cooled cake. In a large bowl cream together the butter brown sugar and white sugar until smooth. Cool in pan on a wire rack 10 to 15 minutes.

Make a well in the center and add shortening eggs pineapple 1 2 cup rum and vanilla. Bake at 325 degrees for 1 hour. Pour into bundt pan. While cake is still very warm poke holes all over top of cake with toothpick.

Beat on low speed for 30 seconds. Bake at 325 for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Stir in macadamia nuts. Baking powder 1 c.

Combine the flour baking soda and salt. Beat on medium for 2 minutes. Preheat oven to 350 degrees f 175 degrees c grease and flour a 9x9 inch pan. In a large bowl mix shortening and sugar until smooth.

Macadamia nut cake 2 c. Flour 1 1 2 tsp. Gradually stir into the creamed mixture. Cool and invert on serving plate.

Remove from pan to wire rack and cool completely about 2 hours. Beat in the eggs one at a time then stir in the vanilla and almond extracts. Make a well in the center and add shortening eggs pineapple 1 2 cup rum and vanilla. Stir in macadamia nuts.

Bake at 350 degrees f 175 degrees c for 45 to 55 minutes or until a toothpick inserted into cake comes out clean. Preheat oven to 350. Mix in the macadamia nuts and white chocolate. Mix until fully incorporated.

Pour into three greased and floured 8 in. Add flour sugar pudding mix baking powder and salt.