Macadamia Nut Rum Cake Recipe

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Preheat oven to 350 degrees f 175 degrees c grease and flour a 9x9 inch pan.

Macadamia nut rum cake recipe.

Spoon snowy rum glaze over cooled cake. In a large bowl cream together the butter brown sugar and white sugar until smooth. Macadamia nut cake 2 c. Beat on medium for 2 minutes.

Remove from pan to wire rack and cool completely about 2 hours. Cool in pan on a wire rack 10 to 15 minutes. Preheat oven to 350. Stir in macadamia nuts.

Beat in the eggs one at a time then stir in the vanilla and almond extracts. Add flour sugar pudding mix baking powder and salt. Combine the flour baking soda and salt. In a large bowl mix shortening and sugar until smooth.

Bake at 325 for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Pour into three greased and floured 8 in. While cake is still very warm poke holes all over top of cake with toothpick. Mix in the macadamia nuts and white chocolate.

Mix until fully incorporated. Beat in eggs pineapple 1 2 cup rum and vanilla. Pour into bundt pan. In a large bowl mix flour sugar pudding mix baking powder and salt.

Beat on low speed for 30 seconds. Bake at 325 degrees for 1 hour. Baking powder 1 c. Flour 1 1 2 tsp.

Make a well in the center and add shortening eggs pineapple 1 2 cup rum and vanilla. Gradually stir into the creamed mixture. Stir in macadamia nuts. Make a well in the center and add shortening eggs pineapple 1 2 cup rum and vanilla.

Bake at 350 degrees f 175 degrees c for 45 to 55 minutes or until a toothpick inserted into cake comes out clean. Cool and invert on serving plate.

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