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Ironcooker Updates – Dec 26 Updates

December 26th, 2010 by ironcooker

Merry Christmas

To all our customers and newsletter subscribers.

Its the 26th of December all ready,  seems like this year flew past

We have a few days left before the new year and we have been rushing
around getting an after Christmas sale ready.

What we have done is added a list of non stick bakeware and they are all
below any other prices around.

pizza pans, muffin and cupcake pans, loaf pans lasagna pans,cookie sheets 3 sizes.
Round, squair and a covered cake pan too.

We are starting to add in cooking utensils such as whisk,spatulas,& utensil sets

They are all marked down and your the first to know they are even there.

This weeks recipe

Bacardi Rum Cake

This tried-and-true recipe makes the moistest cake you’ll ever eat

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 12 to 16 servings


  • —Cake—
  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk*
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum
  • —Glaze—
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup Bacardi dark rum

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Posted in Iron Cooker Updates

4 Responses

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