Share your favourite Christmas desserts here - fruitcakes, cookies, pies, etc.
Dark Rum Nut Fruitcake
Soaking the fruit and nuts overnight allows the cake’s flavors to mingle. The cake tastes best if given a few weeks to mellow before it is topped with almond paste and iced.
6 cups diced, mixed candied peel
1 ½ cups diced candied citron
1 ½ cups halved red candied cherries
1 ½ cups halved green candied cherries
4 cups currants
6 cups seedless dark raisins
2 cups blanched slivered almonds
2 cups coarsely chopped walnuts
1 cup dark rum
½ cup all purpose flour
2 cups butter
2 ½ cups lightly packed brown sugar
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
In a large bowl, combine candied fruit, currants, raisins and nuts. Pour rum over mixture; stir to combine. Cover. Let sit overnight.
Prepare four 9 x 5 inch loaf pans as desired by buttering and lining them with buttered parchment paper.
Drain any liquid from fruit/nut mixture, reserving fluid. Add ½ cup flour to mixture; stir to coat.
In a separate large bowl, cream butter with electric mixer until light and fluffy; add brown sugar and beat until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and reserved liquid from fruit.
In another bowl, sift together 3 cups flour, baking powder, salt, cinnamon and cloves. Add gradually to creamed mixture, stirring just to blend. Stir in floured fruit and nut mixture.
Turn mixture into prepared pans. Bake 3 to 3 ½ hours in preheated 250 degree F oven or until tester inserted in middle of each cake comes out clean. Cool 30 minutes in pans, then turn out on to racks. Carefully remove paper and cool completely.
Makes four 9 x 5 inch cakes
Medium Fruit Cake
1 lb. butter
2 c. sugar
10 egg yolks
Juice of 1 orange
Juice of 1 lemon
1 c. bottled grape juice
1/2 c. molasses
1 lb. currants
1 lb. seedless raisins
1 lb. sultana raisins
2 8-oz. pkg. cut-up mixed peel
2 8-oz. pkg. candied cherries
4 4-oz. pkg. candied pineapple
1 lb. blanched almonds
Grated rind of 1 orange
Grated rind of 1 lemon
5 c. sifted all purpose flour
2 tsps. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. soda
10 egg whites
Grease 2 9x5x3" loaf pans & 1 10" tube pan well. Line bottom and sides of all pans with greased heavy brown paper.
Cream butter. Add sugar gradually and continue creaming until fluffy. Blend in egg yolks and beat thoroughly. Add orange juice, lemon juice, grape juice and molasses. (Mixture will look curdled.)
Combine Fruit, nuts and orange and lemon rind in a large bowl. Sift flour, spices and soda over fruit and blend well so fruit is coated with flour. Add to egg yolk mixture. Beat egg whites stiff and fold in.
Fill each loaf pan about 2/3 full and put remaining mixture into tube pan. Let stand several hrs. or overnight.
Heat oven to 300 degrees. Bake loaves about 2 hrs. and tube cake about 2 hrs. and 20 minutes or until a toothpick inserted in centre comes out clean.
N.B.: When baking the loaves and cake, place a large casserole dish on the lower rack of the stove to add moisture. If 300 degrees is too hot, cook loaves and cake at 250 - 275 degrees.
Once cake and loaves are cool enough to handle, wrap them in a double layer of cheese cloth and then cover them with a layer of tin foil. To keep cake and loaves moist, put in a piece of orange or apple after the cake has been cut to help preserve moisture.
Store in a cool dry place or in refrigerator wrapped in a second layer of tin foil.
Optional: To keep loaves and cake moist, stick a fork into them in several places on the top of the cake and drizzle light rum, orange juice or grape juice over the top of the cakes and loaves periodically.
Light Fruit Cake
1 lb. blanched almonds, slivered
1 7-oz. pkg. flaked coconut
1 lb. sultana raisins
1/2 lb. citron, cut up
1/2 lb. candied orange peel, cut up
1/2 lb. red candied cherries, halved
1/2 lb. green candied cherries, halved
Grated rind of 1 lemon
4 c. sifted all purpose flour
1 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 c. butter
1 1/2 c. sugar
1 tbsp. lemon juice
10 egg whites
Heat oven to 250 degrees. Grease 10" tube pan and line bottom and sides with heavy brown paper.
Mix nuts, fruits and grated lemon rind in a large bowl. Sift flour, baking powder, soda and salt together over fruit mixture and blend well until all fruit is coated with flour.
Cream butter. Add sugar gradually and continue creaming until light and fluffy. Add lemon juice and fruit-flour mixture and blend thoroughly. (You will probably find it easier to use your hands to be sure the mixture is well blended.) Beat egg whites stiff and fold in. Spoon into prepared pan, packing down lightly.
Bake at 250 degrees 2 1/2 hrs. Increase oven temperature to 300 degrees until cake tests done when a toothpick is inserted in the centre, about 30 minutes.
When cool enough to handle, wrap in a double layer of cheese cloth over the cake and then wrap cake and cheese cloth with a layer of tin foil. Once cake is cut, insert a piece of an apple or orange to add moisture to the cake. Store in a cool dark place or in refrigerator with another layer of tin foil.
Optional: Pierce cake top with a fork and drizzle lightly with light rum, orange juice or white grape juice to add moisture and flavor to the cake.
Dark Fruit Cake
4 c. all purpose flour
2 c. white sugar
1/4 c. unsweetened cocoa powder
2 tbsp. corn starch
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
3 c. unsweetened applesauce
3/4 c. vegetable oil
1 c. raisins
1 c. chopped pitted dates
1 lb. candied mixed fruit
2 c. chopped walnuts
1/2 c. walnut halves
1 c. halved candied cherries
Preheat the oven to 300 degrees F. (150 degrees C.). Grease a 9" tube pan and one 9x5 inch loaf pan.
Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.
A cheesecake with candied fruit filling.
1/2 pound candied fruit such as citrus, cherries, watermelon rind and so on
1/3 cup graham cracker crumbs, approximately
2 pounds cream cheese, at room temperature
1/2 cup cream
1-3/4 cups sugar
1 teaspoon vanilla extract
Preheat oven to 300 F.
Cut the pieces of fruit into cubes, 1/4 inch or smaller.
Butter the inside of a meatl cake pan 8 inches wide and 3 inches deep. Do not use a springform pan. Sprinkle the inside with graham cracker crumbs. Shake out excess crumbs and set aside.
You may make the batter using a food processor or electric mixer. The processor is faster. Put the cream cheese, cream, eggs, sugar and vanilla into the container of a food processor or the bowl of an electric mixer. If the mixer is used, starting beating the ingredients on low and, as the ingredients blend, increase speed to high. If the processor is used, blend ingredients thoroughly. Add the pieces of candied fruit and mix or blend.
Pour and scrape the batter into the prepared pan and shake gently to level the mixture.
Set the pan inside a wider pand and pour boiling water into the large pan to a depth of about 1/2 inch. Do not let the edge of the cheesecake pan touch the sides of the larger pan. Set the pans thus arranged into the oven and bake 2 hours. At the end of the time, turn off the oven heat and let the cake remain in the oven for 1 hour longer.
Lift the cake out of its water bath and place it on a rack. Let stand at least 2 hours.
Place a round cake plate over the cake and carefully turn both upside down to unmold the cake. Serve lukewarm or at room temperature.
*from The New York Times Cookbook
1 can (300 mL) sweetened condensed milk
1-1/3 cups warm water
2 Tbsp light rum, or to taste
1 Tbsp brandy, or to taste
1 tsp vanilla extract
1/2 tsp ground nutmeg
3 eggs, well beaten
1 (9-inch) unbaked pie shell
Combine all ingredients except eggs; mix well. Stir in eggs. Pour into pie shell.
Bake in preheated 425°F oven for 10 minutes. Reduce oven temperature to 325°F; continue baking 25-30 minutes or until centre is set.
Cool and chill. Garnish as desired.
Although this is very high in calories, why not make it at least once a year! Something special for the Holidays. It’s like a cheesecake and buttertart, all in one!
1 prepared pie crust or graham wafer crust, uncooked
1 pkg (8 oz) cream cheese, softened
3 large eggs, divided
3/4 cup sugar, divided
4 teaspoons PURE vanilla extract, divided
1/2 cup light corn syrup
3 tablespoons butter, melted
1/4 teaspoon salt
2 cups walnut pieces, toasted
Preheat oven to 350 F.
Beat cream cheese, one of the eggs, 1/4 cup of the sugar and 1 teaspoon of the vanilla in a large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom crust. Bake 15 minutes.
Beat remaining 2 eggs and 1/2 cup sugar (I would use brown sugar here because it has more flavour) with wire whisk in large bowl until very smooth. Add corn syrup, butter, remaining 3 teaspoons vanilla and salt; stir until well blended. Sprinkle nuts evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
Bake 35 to 40 minutes or until just set in centre. Cool completely on wire rack. Makes 10 servings.
Nutritional Information per serving:
About 510 calories, fat 34g, protein 8g, carbohydrates 43g, cholesterol 99mg, sodium 285mg, fibre 2g
My aunt makes this special dessert during the Holidays.
2 packages of brownie mix, baked
4 Skor bars, crushed (like a Heath bar - chocolate covered toffee bar)
1 package (8 oz) cream cheese
3/4 cup sugar
1 large tub of Cool Whip
Bake brownies according to package directions.
Mix together cream cheese and sugar. Fold in the Cool Whip.
In large bowl, do alternate layers - starting with:
- crumbled brownies
- crushed Skor bars, then
- cream cheese mixture
Decorate top with crushed Skor bars. Refridgerate.
1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
3 tbsp. orange juice
1 tbsp. grated orange rind
2 cups all-purpose flour
2 tsp. baking powder
1-1/2 cups cranberries, fresh or frozen (frozen works best)
6 oz. white chocolate, chopped
3 oz. white chocolate
2 tbsp. orange juice
white chocolate curls
Heat oven to 350F. Grease and flour a 9” tube or bundt pan.
Beat butter and sugars with electric mixer. Beat in eggs, orange juice and rind. Beat in flour and baking powder. Stir in cranberries and chopped chocolate. Bake for 60-70 minutes or until toothpick inserted in centre comes out clean.
Cool in pan for 10 minutes. Turn onto cooling rack. Cool.
Meanwhile, make glaze. Melt white chocolate and orange juice over low heat, or in microwave on ‘medium’ for 1-1/2 minutes. Stir until smooth. Drizzle glaze over cake. Garnish with white chocolate curls, or as desired.
This freezes well.
Merry Cheesecake Cookies
1 cup all-purpose flour
1/3 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup chopped toasted nuts of any kind
1 (8-ounce) package cream cheese, at room temperature
1/4 cup sugar
1 egg, at room temperature
2 tablespoons milk
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla
Red and green sanding sugar, for decorating, optional
Preheat oven to 350 degrees F.
Line an 8 by 8-inch square baking pan with parchment paper. Let parchment come up over the sides of the pan to use as “handles” when unmolding after baking. In a mixer bowl, combine flour, butter, and brown sugar. Blend at low speed until incorporated and mixture is like sand, about 2 to 3 minutes. Stir in nuts. Reserve 1 cup of mixture for topping. With your fingers, press remaining mixture into pan. Bake on the middle rack of the oven until crust is set and golden brown, about 8 to 10 minutes. Let cool on a rack while assembling the filling.
In a clean mixer bowl, combine cream cheese and sugar. Blend until smooth, then add the remaining filling ingredients, beating until smooth. Spread evenly over baked crust. Sprinkle the reserve crust mixture over filling. Bake until top is golden brown and filling is set, about 25 to 30 minutes. Let cool completely on a rack, then use parchment “handles” to remove from pan in 1 piece. Cut into bars, squares or festive shapes with cookie cutter of your choice. Sprinkle with red and/or green sanding sugar, if desired.
Brandied Fruit Cake
3 cups of sifted flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of nutmeg
1 teaspoon of cinnamon
3/4 cup of shortening
1/2 cup of honey
1/2 cup of brown sugar, firmly packed
1/2 cup of brandy
1 pound of candied fruit, diced
1 cup of whole glace cherries
1 cup of light raisins
1 cup of broken walnuts
Sift flour with salt, soda, nutmeg and cinnamon. Cream shortening, honey and sugar until fluffy. Add eggs, one at a time, beating well after each.
Stir in brandy, fruits and nuts.
Gradually add dry ingredients. Beat well with a spoon until well blended. Spoon into a greased and floured 9 inch tubepan.
Bake in a 300ºF. oven for 2 1/2 hours or until a toothpick inserted in center comes out clean.
Cool in pan for 15 minutes. Remove to rack to finish cooling. wrap in foil and store to ripen. Once a week, open foil and sprinkle thoroughly with more brandy, Just before serving, brush with glaze and decorate with candied fruits.
Fruit Cake Glaze
2 tablespoons of brown sugar
1 tablespoon of light corn syrup
2 tablespoons of water
Combine the ingredients in a saucepan. Bring to a boil and boil for 2 minutes. Cool before using.
Gingerbread Yule Log
3 eggs, separated
1/2 cup molasses
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups whipping cream
1/3 cup confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
In a mixing bowl, beat yolks on high until thickened, about 3 minutes. Beat in molasses and butter.
In another bowl, beat whites until foamy; gradually add sugar, beating until soft peaks form.
Fold into yolk mixture. Combine dry ingredients; gently fold into egg mixture until well mixed.
Line a greased 15x1Ox1 in. baking pan with waxed paper; grease and flour paper. Spread batter into pan.
Bake at 375F for 9-12 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on a wire rack
Meanwhile, beat the cream, sugar, cinnamon, vanilla and cloves in a mixing bowl until soft peaks form. Unroll cake; spread with half the filling. Roll up. Spread remaining filling over cake. Sprinkle with cinnamon if desired.
Yield: 10 servings
Queen Victoria’s Plum Pudding Recipe
3/4 lb. raisins
3/4 lb. currants
1/2 lb. candied orange, lemon and citron
1 1/4 lb. chopped beef suet (or shortening)
1 lb. flour (2 cups)
3/4 lb. moist sugar
3 gills of milk (1 1/2 cups)
Grated rind of two lemons
1/2 oz. nutmeg, cinnamon and cloves
1 glass of brandy (1/4 cup)
Pinch of salt
German Custard Sauce:
4 egg yolks
2 oz. pounded sugar (about 1/4 cup)
1 glass of sherry (about 1/4 cup)
Orange or lemon peel, rubbed on loaf sugar
Very little salt
Mix the above ingredients thoroughly together in a large basin several hours before the pudding is to be boiled; pour them into a mould spread with butter, which should be tied up in a cloth. The pudding must then be boiled for four hours and a half; when done, dish it up with a German custard sauce over it.
German Custard Sauce: Whisk this sharply over a very slow fire, until it assumes the appearance of a light frothy custard.
Source: Royal Insight Collection, from Queen Victoria’s Christmas Dinner at Windsor Castle, 1899
Irish Christmas Pudding Recipe
1/2 C. currants
1/2 C. sultana raisins, chopped
1/2 C. citron, chopped
1/2 C. preserved cherries, chopped
2 C. brandy, divided
3/4 C. all-purpose flour
2 C. bread crumbs
1 C. brown sugar, firmly packed
1/4 C. beef suet or vegetable shortening, finely chopped
1/2 t. salt
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 t. ground ginger
1 C. almonds, chopped
1 baking apple, peeled and grated
Rind and juice of 2 lemons
4 large eggs
1 C. Guinness stout (or apple juice)
1 T. butter
Blend together the currants, Sultanas, citron, and preserved cherries in a glass bowl. Pour one cup of brandy over the dried fruits and let stand for 12 hours.
Mix together the flour, breadcrumbs, brown sugar, suet, salt, nutmeg, allspice, and ginger in a large mixing bowl. Add the almonds, grated apple and brandy-plumped fruit to the dry ingredients. Add the lemon rind and fresh lemon juice and blend the mixture well.
In a separate mixing bowl, beat the eggs until frothy. Add the stout or apple juice to the eggs, and blend the wet ingredients with the dry flour mixture. Work the eggs and stout in a little at a time, blending well after each addition.
Grease two 6-inch bowls with the butter. Pour the raw pudding mixture into the prepared bowls until each is about two-thirds full. Top the bowls either lightly floured muslin or with two layers of well-secured wax paper.
Place the bowls in one large kettle or two medium-sized separate kettles, and add enough water to the kettles to rise up to about three-quarters of the height of the bowls.
Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 5 to 6 hours, making sure to add water from time to time in order to maintain the cooking height on the bowls.
Remove the bowls from the kettles, then remove the muslin or wax paper covers. Allow the puddings to cool thoroughly before removing them from their bowls.
Place the puddings on plates and pour the remaining one cup of brandy over the top of each pudding filled plate. Allow the pudding to stand to soak in the brandy.
Wrap the puddings in cheesecloth and place them in airtight containers. Refrigerate the puddings in this manner for 2 to 3 weeks.
To serve the Irish pudding, place the pudding back into their original cooking bowls. Simmer them in water, uncovered, for 2 or 3 hours. Remove the puddings from the kettles again, and cover with a bit of brandy to flame just before serving.
Christmas Pudding With Brandy Sauce
1/4 Cup Butter or margarine, softened
1/4 Cup Sugar
3/4 Cup Molasses
1-1/2 Cups Finely chopped mixed candied fruit
1/2 Cup Finely chopped yellow candied pineapple
1/2 Cup Chopped pecans
1-1/2 Cups All-purpose flour, divided
1-1/2 Teaspoons Baking powder
3/4 Teaspoon Baking soda
1/2 Teaspoon Salt
1 Teaspoon Ground cinnamon
1/2 Teaspoon Ground allspice
3/4 Cup Milk
Brandy Sauce-separate recipe
10 To 12 sugar cubes
Lemon extract (opt.)
Combine butter and 1/4 C sugar in a large mixing bowl; beat with a wooden spoon until well blended. Add eggs and molasses, mixing well.
Dredge candied fruits and pecans in 2 T flour; set aside.
Combine remaining flour and next 5 ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir fruit mixture into batter.
Spoon batter into a greased and floured 2 quart ring mold. Cover with foil. Bake at 350 for 1 1/2 hours. Unmold onto serving platter. Spoon Brandy Sauce over pudding. If desired, soak sugar cubes in lemon extract. Arrange soaked sugar cubes evenly around heat-proof serving platter, and ignite just before serving.
1 1/2 c. powdered sugar
1/2 c. (1 stick) butter
3 tbsp. brandy (or other liquor)
1 tsp. vanilla
1 tsp. grated lemon peel (optional)
1 tbsp. lemon juice (optional)
Combine all ingredients and beat with electric mixer or food processor. Chill several hours. May be frozen.
1 2-layer-size package spice cake mix
1/2 cup of boiling water
1/4 cup shortening
3 1/2 cups mixed chopped candied fruits
2 cups broken walnuts
1 cup raisins
Combine cake mix, shortening and boiling water in large bowl. Mix till well moistened; let stand 30 minutes.
Mix at medium speed on electric mixer 2 minutes. Add 2 eggs and beat 2 minutes.
Combine candied fruit, walnuts and raisins; stir into cake batter.
Pour into greased and paper-lined 10-inch tube pan.
Bake in slow oven (300 F) about 2 hours and 20 minutes. Cool; remove from pan.
Holiday Whiskey Cake
2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom or cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups firmly packed light brown sugar
3/4 cup butter or margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scotch whiskey, or apple cider
Lightly grease a 9-inch x 9-inch x 2-inch baking pan. To keep cake from over browning, line pan with parchment paper; lightly grease paper.
In a medium bowl, pour enough boiling water over the raisins to cover. Let stand for 30 minutes, or until water cools to room temperature; drain well. In a medium bowl, toss drained raisins and walnuts with 1/2 cup of the flour. Preheat the oven to 325 F. In another medium bowl, stir together the remaining 2 cups flour, cardamom, baking powder, baking soda, and salt.
In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the bourbon.
Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture. Spread batter evenly into prepared pan; smooth the surface.
Bake about 55 minutes, or until a toothpick inserted in the center comes out clean. Place the pan upright on a wire rack for 20 minutes.
Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely. Remove the paper.
Spiced Upside-Down Sweet Potato Cake Recipe
1 20-oz. can sliced pineapple (in natural juice)
1 T. butter
1/4 C. packed light brown sugar
1 t. ground ginger
1/4 C. dried cranberries
1 18.25-oz. package spice cake mix
1/3 C. apple sauce
1 1/2 C. peeled and grated sweet potatoes
Whipped cream (optional)
Drain pineapple, reserving 3 tablespoons and 1/2 cup juice. Set aside one whole pineapple slice; cut 6 slices in half. (Save remainder of pineapple and juice for another use.)
Preheat oven to 350° F. Put butter in a 9 x 2-inch springform cake pan and place in the oven until butter has melted; set aside.
In a small bowl, combine brown sugar, ginger and 3 tablespoons pineapple juice. Pour mixture into pan with melted butter and tilt to evenly distribute. Place whole pineapple ring in the center of the pan; arrange half slices in crescents around the center. Fill in spaces with dried cranberries.
In a bowl, combine cake mix (dry), eggs, apple sauce, sweet potato and 1/2 cup pineapple juice. Using a fork, stir vigorously about 2 minutes, scraping sides until well mixed. Spread over pineapple in pan.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Invert onto platter, replacing any fruit that remains in the pan. Serve warm or at room temperature topped with a dollop of whipped cream.
Bacardi Rum Cake Recipe
1 C. chopped pecans or walnuts
18 1/2 oz. pkg. yellow cake mix *
3 3/4 oz. pkg. Jell-O vanilla instant pudding and pie filling
1/2 C. cold water
1/2 C. Wesson oil
1/2 C. Bacardi amber rum (80 proof)
1/4 lb. butter
1/4 C. water
1 C. granulated sugar
1/2 C. Bacardi amber rum (80 proof)
*If using yellow cake mix with pudding already in the mix: omit instant pudding and use only 3 eggs and 1/3 cup oil.
Preheat oven to 325° F. Grease and flour 10-inch tube or 12 cup Bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top.
Drizzle glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat till glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Optional: Decorate with border of sugar frosting or whipped cream.