Chocolate Turtles and Rum Cake.Sunday, December 23, 2012
Twas the night before Christmas Eve and all through the house bared the scent of festive cooking! Today we had a pre-Christmas feast and on the menu was a roast
chicken, roasted brussel sprouts, sautéed carrots, and roast pork all thanks to
my mom. My sister and I tackled the cheddar jalapeno cornbread muffins, smashed
potatoes, golden rum cake and homemade turtles.
A lot of food right? Yep! We were stuffed to the max. I can’t even imagine preparing more food on
Christmas day. The thought of food right now is making me feel ill and that’s
quite rare. Thankfully we have a lot of
leftovers for tomorrow so I can take a little break from cooking.
- 2/3 cup pecans, toasted
- 16 individually wrapped soft caramel candies
- 16 bittersweet or milk chocolate disks (1″ to 1 1/2″ disks)
- A pinch of Fleur de Sel or other sea salt, to garnish each candy
1. Preheat the oven to 325°F.
3. Flatten each caramel with your fingers and place on the pecan pile.
4. Place the tray into the heated oven for 2 to 3 minutes or until the caramel softens and begins to melt.
adapted from homemade food of the world
Golden Rum Cake
- 1 cup chopped walnuts
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup skim milk
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup dark rum
- There was a lot of glaze in the saucepan and I didn’t want the cake to be overly moist. I ended up saving half of the glaze and placed it in a dish on the side. If guests wanted more rum-butter goodness they could drizzle the glaze over their piece of the cake. It is up to you how much glaze you want to put on the cake.
- Please use good quality dark rum. Appleton’s, Captain Morgan’s or Havana Club all work well.