Sunday, September 12, 2010

Planters Punch Cake & A Cocktail

Recently, I came across a blog called "Lick The Bowl Good" and while browsing through Monica's site (BTW she is a fellow Texan) I came across a receipe that I bookmarked because I knew that I would have to make it. Planters Punch Cake has rum in it and being a fan of rum, knew it was a must try. I made this and took it to a Labor Day BBQ and then will be taking it to a work luncheon soon as well.

It is a light cake and has a nice citrus flavor -- I used an orange flavored rum that is a fave of mine (see below for a drink receipe)

Planters Punch Cake

•1 (18.25 oz.) package yellow cake mix
•1/2 cup pineapple juice
•1/2 orange juice
•1/4 cup light rum (I used orange rum)
•1/4 teaspoon rum extract
•3 tablespoons grenadine syrup
•1/3 cup butter, softened
•2 eggs
Heat oven to 325 degrees F. Grease and flour a 10 or 12 cup Bundt pan.

In a large mixing bowl, mix all the cake ingredients. Mix on medium speed for 2 minutes. Spoon into prepared pan.

Bake for 50-55 minutes or until a toothpick inserted in center of cake comes out clean. Cool 10 minutes then remove from pan. Place on rack and cool completely. If desired, drizzle with Vanilla Glaze.

Vanilla-Rum Glaze

•1 cup sifted powdered sugar
•2 Tbsp. butter, softened
•1/4 tsp. vanilla extract
•1/4 tsp. rum extract
•1-2 Tbsp. milk
In a medium bowl, mix sugar and butter. Add vanilla and rum extract. Gradually add milk until desired consistency is achieved. Mix until smooth.

For a thinner consistency, add more milk. For a thicker glaze, add more sugar.

Apply glaze to cake and let it set before serving.

Orange Rum Cocktail

Large glass w/ice
Orange Rum (Bacardi O)
Slice of Orange

I tend to like a bit more rum and will use 2 shots over the ice and then add 7-Up and an orange slice. You can add a cherry or grenadine syrup as well (just a touch of syrup)

(this drink is from a recent happy hour at Third Base Sports bar, when I went out with the girls)

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