Thursday, December 15, 2011


This is a wonderful rum cake recipe.
It is moist, dripping with rum (the dark one has more taste) sweet and ...divine!

I learn in a hard way that the only box for this cake is "yellow cake mix" and not another cake box. This is important! It is the only one recipe that allow this cake to absorb all the wonderful rum syrup.

How to make Homemade Yellow Cake Mix: (the box content)
(This is the standard size mix for recipes calling for an 18.25 ounce mix.)

2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months!  

Bacardi Rum Cake recipe, courtesy of the Cocina Cubana Club.


1 c. chopped walnuts or pecans
1 pkg.(18 1/2 oz)  yellow cake mix ( SEE ABOVE RECIPE))
1 (3 3/4 oz.) pkg. Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c.  dark rum (this recipe is from a book about Bacardi rum)


1/4 lb. butter (one stick)
1/4 c. water
1 c. granulated sugar
1 c. dark rum


Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan.

Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup  dark rum together.

Pour batter over nuts and bake the cake for 1 hour at 325F. Cool down.

Prick top of the cake with a stick and drizzle with glaze in the bundt form.

Allow cake to absorb glaze. Repeat until the glaze is used up.

To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum when is a little cold and soak the cake with it.


Saturday, December 3, 2011



This is a very old recipe that I found in one of my grandmother cookbooks…. I was surprised, when I was younger, to find an Italian cookbook (translated in Romanian) Why Italian? I have no idea. The moment I read this recipe I realized as good as it is, quick, fresh ingredients, that you can have all summer!

I think this is a very good recipe for working in the field, harvesting the grapes, for wine in fall…. It is a long list to do, and the days are so short, by fall! Coming home from vineyard, dusty, tired and hungry this is all you need for a good diner recipe.
You can be very inventive with this recipe; you can get it ready after your long work day, for a quick
 lunch, alone or with friends!
I have here the basic recipe, but you can modify and/or add many things!
Somebody from my teaching class said “maybe this was the beginning of pizza”! Maybe, who knows?

1 Tart crust/of your choice/
2 Tomatoes, ripped, and different colors (if possible)
½ lb Mozzarella, fresh
Very good oil (extra virgin oil)
3 tsp herbs: parsley, dill, basil…crushed and sliced…from your garden, or dry /any combination that you like/

1   1.      You bake half done the pie crust.
2   2.      Slice tomato and arrange in a raw on the bottom tart
3   3.      Add fresh  mozzarella ( small pieces, or sliced)
4   4.      Drizzle with oil
5   5.      Add herbs.
6   6.      Bake about 5 more minutes, or until mozzarella is melted

I pared this with Vermouth, Italian, dry, white. 
Vermouth is an aperitif drink, beside grape's wine, they add some herbs to bring a little pleasant-sweet- bitter taste, for “before dinner” drink.

Because it is about ITALY, I prepared few pictures to describe my one week stay in Italy; Venice, Florence and Rome.

They were very much interested in pictures and about my experiences, and few of the lady were in Italy as well.
It was a memorable day in the NURSING HOME!


Edible Education Experience operating the Emeril Lagasse Foundation Kitchen House & Culinary Garden, Orlando, FL.  O ne...