I think this holiday book may be my favorite. Of course, I said that about Ree's last one and the one before that, but I really, really love this book.
The Pioneer Woman Cooks: A Year of Holidays is divided up by, you guessed it, holidays. You'll find recipes for Valentine's Day, Cinco de Mayo, Thanksgiving, Christmas, New Year's Eve...and everything in between. All total: 140 recipes, all presented in Ree's signature step-by-step style.
Now, let me introduce you to a cake.
I have a thing for Bundt Cakes, but only a GOOD Bundt. This is a GOOD one. Like, reeeeeaaaaallllly good.
A boozy cake. A boozy cake from Ree's book that is responsible for my extra three pounds this week.
I made Ree's cake and *promised* myself that I would have just a sliver after taking the pictures. You can see in one of the pictures that the first slice out was really small. That was my slice.
THEN, I decided that you really couldn't see the beautiful, moist cake, so I sliced off another piece...this time a pretty big honkin' piece.
I took the pictures, stood (I didn't even bother sitting) over the table, and INHALED both pieces. Inhaled, I tell you.
This cake is fantastic. I'm not sure if it's the booze, or the brown sugar pecans on the top, or the one and a half sticks of butter that are melted and poured over the cake after it bakes, or what. The combination of it all is magical.
[Note: the cake recipe calls for rum, and I used Kahlua...did you know Kahlua is rum and coffee liqueur? You do now!]
I took the pictures, stood (I didn't even bother sitting) over the table, and INHALED both pieces. Inhaled, I tell you.
This cake is fantastic. I'm not sure if it's the booze, or the brown sugar pecans on the top, or the one and a half sticks of butter that are melted and poured over the cake after it bakes, or what. The combination of it all is magical.
[Note: the cake recipe calls for rum, and I used Kahlua...did you know Kahlua is rum and coffee liqueur? You do now!]
Christmas Rum Pudding Cake
{from The Pioneer Woman Cooks: A Year of Holidays}
Cake:
1/2 cup lightly packed brown sugar
1/2 cup finely chopped pecans
1 box yellow cake mix
1 (3.4 oz.) package vanilla cook-and-serve pudding mix
4 eggs
1/2 cup water
1/2 cup canola oil
1/2 cup dark rum (or Kahlua)
Glaze:
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
1/4 cup water
3/4 cups dark rum (or Kahlua)
Preheat oven to 325. Thoroughly grease a Bundt pan. Sprinkle the brown sugar and pecans in the bottom of the pan.
In a bowl of an electric mixer, beat the cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth and totally combined.
Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
When the cake has about 10 minutes to go, make the glaze. Melt the butter and sugar in a saucepan over medium heat. Then add the water and bring to a boil. Boil for 4-5 minutes, or until thick.
Turn off the heat and add the rum. Turn the heat back on and cook for 1 minute more.
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Use a skewer or toothpick to poke holes all over the surface of the cake. Drizzle half of the glaze over the cake and down the sides. Let it sit in the pan for 10-15 minutes, letting the glaze soak in.
Carefully invert the cake onto a serving platter. Slowly drizzle the remainder of the glaze over the top, giving the cake a chance to absorb as much as possible.
Let the cake sit for a couple of hours to make sure it's really moist and rummy...or Kahlua-y in my case.
Eat. Two pieces...while hovering over the table. It's too good to waste time sitting, people.
{from The Pioneer Woman Cooks: A Year of Holidays}
Cake:
1/2 cup lightly packed brown sugar
1/2 cup finely chopped pecans
1 box yellow cake mix
1 (3.4 oz.) package vanilla cook-and-serve pudding mix
4 eggs
1/2 cup water
1/2 cup canola oil
1/2 cup dark rum (or Kahlua)
Glaze:
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
1/4 cup water
3/4 cups dark rum (or Kahlua)
Preheat oven to 325. Thoroughly grease a Bundt pan. Sprinkle the brown sugar and pecans in the bottom of the pan.
In a bowl of an electric mixer, beat the cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth and totally combined.
Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
When the cake has about 10 minutes to go, make the glaze. Melt the butter and sugar in a saucepan over medium heat. Then add the water and bring to a boil. Boil for 4-5 minutes, or until thick.
Turn off the heat and add the rum. Turn the heat back on and cook for 1 minute more.
Carefully invert the cake onto a serving platter. Slowly drizzle the remainder of the glaze over the top, giving the cake a chance to absorb as much as possible.
Let the cake sit for a couple of hours to make sure it's really moist and rummy...or Kahlua-y in my case.
Eat. Two pieces...while hovering over the table. It's too good to waste time sitting, people.
