Serves : 10

Ingredients

• 1 package                yellow cake mix
• 4                               eggs
• 1  pack (4oz)           instant vanilla pudding
• 1/2 cup                    vegetable oil
• 1/2 cup                    water
• 1/2 cup                    rum (preferably dark rum)
• 1 cup                        pecan nuts, finely chopped

• For the Glaze
• 1/4 cup                    rum
• 1 cup                        sugar
• 1/2 cup                    butter (one stick)
• 1/4 cup                    water

Prepare a 10″ Bundt pan, grease and flour. Preheat oven to  350 degrees. Pour the nuts evenly around the bottom of the pan. Beat  the other ingredients in your mixer until smooth.

Pour mixture into prepared pan, and bake for 50 minutes to 1 hour. In a small saucepan, except for the 1/4 cup of rum, combine the other ingredients and bring to a boil, boil for 5 minutes. Remove from the heat and add the 1/4 cup of rum.

Invert cake onto a rack and slightly cool the cake. Place the cake on a plate with a rim and pierce all over with a tooth pick or skewer. Pour glaze over the cake slowly, trying to get as much as possible to be absorbed into the cake.

OR- Let the cake cool slightly in the pan, Peirce the cake top, and then pour the rum sauce over the top of the cake, allow the sauce to soak in and the cake to cool completely, then invert onto a serving platter.

NOTES : I’ve always take the cake out of the pan to glaze it from the nutty top side, but the other method is probably easier and less messy. I you choose to glaze using the second method, after you invert the cake onto a plate, sprinkle the top of the cake with powdered sugar.

Recipe by : Linda

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Serves : 8

Ingredients

• 2 cups                         fresh raspberries
• 3/4 cup                      sugar
• +2 tablespoons        sugar
• 1/4 teaspoon            salt
• 4 large                       eggs
• 1 teaspoon                vanilla extract
• 1 cup                          flour
• 3/4 cup                     creme fraiche
• 1/2 cup                      unsalted butter at room temperature

• For Serving
• +                             powdered sugar (optional)

Place baking sheet in bottom of oven. Preheat oven to 375 degrees F. Wrap outside of a 11″ diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar, and salt in a large bowl, until blended. Add 3 eggs and 1/2 tsp. vanilla beat until smooth. Add flour, beat just until blended. Spread batter over bottom  and 1/2″ up the sides of the pan. Beat 1/4 cup of sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in a bowl until well blended. Spread the custard over batter. Arrange berries 1/4 ” apart atop custard. Sprinkle tart with 2 tablespoons of sugar.

Bake tart until set and brown around the edges, about 45 minutes. Cool.

Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.

NOTES : Tart can be made 1 day ahead. Cover loosely with foil and chill. Serve at room temperature.

Creme fraiche is available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85 degrees). Remove from heat. mix in 2 tablespoons buttermilk. Cover, let stand in warm draft-free area until slightly thickened, 24-48 hours, depending on room temperature. Chill

This is a very easy recipe, and looks great when freshly baked. The berries may react with the bottom of the tart pan if left on too long.

I  served this tart after dinner with whipped cream and a raspberry sauce. It would be a great cake as is, with coffee or tea in the morning.

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Serves :

Ingredients

• 3/4 cup                      brown sugar
• 2 tablespoons           brown sugar (reserved)
• 10                               fresh plums
• 2 tablespoons          cornstarch
• 1/4 teaspoon            ground cinnamon
• 1 pinch                       nutmeg
• 1 cup                          all purpose flour
• 1 1/2 teaspoons       baking powder
• 1/4 teaspoon            salt
• 1/4 cup                      margarine or butter at room temperature
• 1/4 cup                      milk
• 1                                  egg, slightly beaten

In a large bowl, combine 3/4 cup of brown sugar, cornstarch, cinnamon and the nutmeg. Add fruit and toss to combine.

Place fruit mixture in a 2 quart casserole

In a medium bowl, combine remaining 2 tablespoons brown sugar, flour, baking powder and salt. Cut in margarine with a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk and egg until just moistened. Drop batter on fruit or if desired, spread batter in stripes.

Bake in preheated 350 degrees oven for 35 minutes.

NOTES : This recipe is always a winner. Other fruit can be mixed with or substituted for the plums. If you use apples, you may have to precook them for 15 minutes before adding the dough topping. I’ve used peaches, nectarines and raspberries mixed with the plums. The best thing about the plums is that they do not need peeling, although, peeling is always optional no matter what fruit you use.

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Serves : 12                   Preparation Time : 1 hour

Ingredients

• 1 1/2 cups                          flour
• 1 1/2 teaspoons                baking soda
• 1 1/2 cups                          sugar
• 3/4 teaspoon                    salt
• 1 1/2 teaspoons                ground cloves
• 1 1/2 teaspoons                ground cinnamon
• 1 1/2 teaspoons                ground nutmeg
• 1 1/2 cups                          chopped nuts
• 1 1/2 cups                          seedless raisins
• 3   tablespoons                 butter
• 3                                          beaten eggs
• 1 1/2 cups                           grated carrot
• 1 1/2 cups                           grated potato

Oil a 1  1/2 quart mold. Sift four with soda, salt, sugar and spices. Stir butter into eggs in a large bowl. Stir in flour mixture and remaining ingredients. Mix well. Turn into a mold, fill 1/2 to 1/3 full. Cover tightly. Place on a trivet in a kettle. Fill with water until 1/2 way up the side of the mold. Simmer for 2 hours. Cool until lukewarm, turn out of the mold. Store in fridge. Reheat to serve

Serving Ideas : See Sauces for the recipes for both the ORANGE DESSERT SAUCE and the Vanilla Pudding Sauce.

NOTES  : I’ve has this recipe for almost 40 years. Marie was my former mother-in law’s good friend. She and her husband had a working farm in  Yerington, Nevada where they sold fresh eggs, chickens and goodies that Marie ‘put up’ each year.

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