Day 33 – February 2 2012 alphabet day 2 – B is for Boots

allison — Fri, 03 Feb 2012 03:24:34 +0000

Day 32 – February 1 2012 alphabet day 1 – A is for Allison in Army sweatpants

allison — Fri, 03 Feb 2012 03:19:09 +0000

Feburary begins my month of alphabet Photos! Feel Free To suggest images you’d like to see!!!

Day 31 – january 31 2012 taco Tuesday

allison — Fri, 03 Feb 2012 03:13:37 +0000

Day 30 – january 30, 2012. Ravioli

allison — Fri, 03 Feb 2012 03:08:48 +0000

Day 29 – january 29, 2012 my best friend is 28!

allison — Fri, 03 Feb 2012 03:05:12 +0000

Almost Tortuga Rum Cake

American, Dessert, Rum cake

Cooks in 1 hours 40 minutes Servers 12

Ingredients

Basic Cake Mix
2 cups cake flour
1 ½ cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
½ cup butter , cut into bits
3 tablespoons vegetable oil
For the Cake
½ cup finely chopped walnuts
1 (3 ½ ounce) package vanilla instant pudding mix
½ cup milk
4 eggs
½ cup whaler vanille rum (Hawaiian-style rum)
½ cup vegetable oil
1 teaspoon vanilla extract
Rum soaking Glaze
½ cup butter (do not substitute)
¼ cup water
1 cup granulated sugar
½ cup whaler vanille rum (Hawaiian-style rum)

Directions

1 Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
2 On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
3 This mix may be contained and stored for up to 3 months in the refrigerator.
4 For the Cake:.
5 Preheat oven to 325 degrees.
6 Spray a large Bundt pan (12 cup) with nonstick cooking spray.
7 Sprinkle the chopped walnuts on the bottom.
8 Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
9 Batter should be very smooth.
10 Pour into Bundt pan.
11 Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
12 Remove from oven and place on a cooling rack while making the soaking glaze.
Rum Soaking Glaze:.
13 Combine butter, water and sugar in a small saucepan.
14 Bring to a boil carefully as mixture boils over very easily.
15 Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
16 Remove from the heat and add the rum, mix to combine.
17 While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
18 Allow cake to cool completely in pan before turning out onto serving platter.
19 This cake is delicate, so once it is turned out, it can not be moved around easily.
20 Can be eaten when fully cool, but even better the next day!

Print Recipe | Print Ingredients Only

Day 28 – january 28 2012 someone made me a lovely dinner!

allison — Fri, 03 Feb 2012 02:54:35 +0000

Day 27 – january 27 2012. Glowing dome

allison — Fri, 03 Feb 2012 02:53:34 +0000

Day 26 – january 26 2012 downtown drake women’s happy hour

allison — Fri, 03 Feb 2012 02:39:52 +0000

Day 25 – january 25 2012 trying to get some vitamin c

allison — Fri, 03 Feb 2012 02:34:28 +0000

Day 24 – january 24 2012 full blown cold has attacked

allison — Wed, 25 Jan 2012 00:39:54 +0000

Allie Oop Photography Blog