By request from my girl, Kia, I’m posting up recipes from the holiday desserts I made for Christmas Eve dinner this year. I hope you enjoy!

Rum Cake

Cake:
1 pkg yellow cake mix (I like Betty Crocker SuperMoist Butter Recipe)
1 3.4oz pkg instant vanilla pudding
4 eggs
1/2 cup of water
1/2 cup of oil
1/2 cup of Bacardi gold rum

Glaze:
1/4 lb of butter
1/4 cup of water
1 cup sugar
1/2 cup of Bacardi rum

Preheat oven to 350 degrees (F).

In a large mixing bowl, combine all ingredients. Use an electric mixer to beat the batter for 2-3 minutes until the batter is smooth. Set aside. Lightly grease and flour your cake pan of choice (I like bundt cake pans to create a prettier cake). Pour your batter into the pan and bake for 50-55 minutes until a toothpick comes out clean. Set aside to cool completely - maybe 2 hours.

When the cake is cool and you’re ready to glaze, use a toothpick to poke little holes throughout in the cake (this is fun to do with your kids). This will allow the glaze to seep in and additionally flavor the cake so you don’t want to skip this step.

On the stove top, melt butter, stir in water and sugar. Let the mixture dissolve completely and come to a boil for about 4-5 minutes. Shut off the flame and remove the pot from heat. Pour in the rum and stir to combine. You can reheat the entire mixture for 30 seconds.

Use a basting brush or spoon to pour the glaze over the cake a little bit at a time. I usually like to “baste” the cake 2 or 3 times. The more times you do it, the sweeter the cake will be. I also find the the glaze recipe is more than enough for one cake and therefore don’t use all of it. Feel free to half the glaze recipe if you choose.

White Chip Chocolate Cookie recipe can be found on AllRecipes HERE.

White Chocolate Sour Cream Cupcake recipe can be found on Couture Cupcakes HERE.

Chewy Molasses-Spice Cookie recipe from Martha Stewart can be found HERE.

One thing to note about the recipe is that the cookie dough will be very soft and gooey. It didn’t form into a firm dough for me. If this happens to you, just scoop out the dough and wrap it up in plastic wrap in a big disc and pop it in the freezer for about 20 mins while you preheat the oven. This will give you a firm, workable dough to ball up and coat in sugar.

While you bake off your cookies in batches, just wrap the dough back up and put it in the freezer until it’s time to put in the next batch in the oven so that your dough stays firm enough to work with. And that’s it! Let me know how your delicious desserts turn out!

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