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


  • —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.