Macadamia Nut Rum Cake Recipe

Make a well in the center and add shortening eggs pineapple 1 2 cup rum and vanilla. 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. Make a well in the center and add shortening eggs pineapple 1 2 cup rum and vanilla.

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Baking powder 1 c.

Macadamia nut rum cake recipe.

Bake at 350 degrees f 175 degrees c for 45 to 55 minutes or until a toothpick inserted into cake comes out clean. Preheat oven to 350. Pour into three greased and floured 8 in. Beat on low speed for 30 seconds.

Cool in pan on a wire rack 10 to 15 minutes. Mix until fully incorporated. Spoon snowy rum glaze over cooled cake. In a large bowl cream together the butter brown sugar and white sugar until smooth.

Preheat oven to 350 degrees f 175 degrees c grease and flour a 9x9 inch pan. Stir in macadamia nuts. Flour 1 1 2 tsp. Butter macadamia nuts butter salt white chocolate curls powdered sugar and 8 more pineapple macadamia nut cake allrecipes butter flavored shortening baking powder butter instant vanilla pudding mix and 11 more.

In a large bowl mix shortening and sugar until smooth. Combine cake mix pineapple juice oil and eggs. Banana coconut coffee cake with macadamia nut streusel better homes and gardens bananas flaked coconut brown sugar butter milk powdered sugar and 13 more get these exclusive recipes with a subscription to yummly pro. Bake at 325 degrees for 1 hour.

Macadamia nut cake 2 c. Pour into bundt pan. Stir in macadamia nuts. In a large bowl mix flour sugar pudding mix baking powder and salt.

Add flour sugar pudding mix baking powder and salt. Cool and invert on serving plate. Mix in the macadamia nuts and white chocolate. Combine the flour baking soda and salt.

Beat on medium for 2 minutes. Beat in eggs pineapple 1 2 cup rum and vanilla. While cake is still very warm poke holes all over top of cake with toothpick. Remove from pan to wire rack and cool completely about 2 hours.

Gradually stir into the creamed mixture. Beat in the eggs one at a time then stir in the vanilla and almond extracts.

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