Community Corner
Holiday Cakes to Give as Gifts
During the holidays, Duluth resident Stephanie King shares her joy of cooking by baking gifts for her friends and neighbors.
Years ago a neighbor gave a gift of a small cake to Stephanie King. She said that receiving a homemade gift of food “made her feel loved and appreciated.” Since then King decided that during the holidays that was a way she wanted to extend her love and friendship to those around her.
King and her husband have lived in the same home in Duluth for 16½ years. It’s the only home their children have ever known. They love the convenience of the area and the friends that they’ve made.
Since she was a girl, King has been busy in the kitchen. Her mom had to work long hours, so when King was in junior high she often prepared the family dinner. She has always enjoyed cooking and now feels very glad to prepare nutritious meals for her family. She says it makes her feel that she’s “taking good care of her family.”
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She takes good care of her friends too by baking small cakes to give as holiday gifts. She says that with a busy schedule she loves using these two quick and simple recipes that everyone seems to enjoy. Along with the cakes, she’s often asked for the recipes as well. So as a gift to us all, here are King's recipes for Poppy Seed and Rum Cake. These both start with cake mix, can be made in a Bundt pan or small loaf pans and they freeze well. You can’t beat that!
Rum Cake
Ingredients:
Batter:
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- 1 14½ oz. package yellow cake mix
- 1 3¾ oz. package instant vanilla pudding
- ½ cup water
- ½ cup lite rum
- ½ cup oil
- 4 eggs
- 1¾ cup chopped pecans
Topping:
- 1 stick margarine
- 1 cup sugar
- 2 oz. water
- 2 oz. lite rum
Prep:
Cake:
Beat together all ingredients for batter except pecans.
Line 5 small loaf pans 2½ x 3½ inch) with foil or use bundt pan.
Sprinkle half of chopped pecans on bottom of pans.
Pour batter in cake pan until half full.
Sprinkle remaining pecans evenly on top.
Bake at 350 degrees for about 40 to 50 minutes for bundt pan or about 30 minutes for small loaves.
When toothpick comes out clean, cake is ready.
Topping:
Heat margarine, sugar, and water until sugar dissolves.
Let cakes cool some in loaf pans.
Prick tops with fork and pour all of topping mixture over cakes until completely absorbed.
Cool cakes completely.
Keep wrapped with foil and refrigerate for 12 hours or longer.
Can also freeze until ready to use.
Wrapped in foil, loaves keep well in refrigerator.
Poppy Seed Cake
Ingredients:
- 1 14½ oz. pkg. yellow cake mix
- 1 3¾ pkg. instant French vanilla pudding
- 4 eggs
- 1 cup reduced fat sour cream
- ½ cup oil
- ½ cup cream sherry
- ⅓ cup poppy seeds
- powdered sugar, optional
Prep:
Combine all ingredients in a large bowl, stirring to blend.
Beat at medium speed for 5 minutes. Scrape
sides frequently.
Pour into well greased 10 inch bundt, tube pan or 5 small loaf pans (2½ x 3½ inch).
For bundt bake at 350 degrees for 50 minutes, for small loaf pans 350 degrees for 30 minutes or until toothpick comes out clean. If using dark pan, bake at 325.
For muffins, bake at 350 for about twenty minutes.
Cool in pan on rack for 15 minutes.
Turn out onto cake plate and cool completely.
Dust with powdered sugar if desired.