Ironcooker Updates – Dec 26 Updates
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
Ingredients:
- —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.
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