My younger granddaughter saw one of my holiday sweaters and asked me to make her one. I made matching Christmas sweatshirts for both granddaughters. I fused a holiday bear from fabric and embellished them a little.
I also did my holiday baking. About 40 years ago a family friend gave me her rum cake recipe. For Christmas I have been making Rum Cakes every year since as gifts.
I gave the recipe to a friend and she varied the recipe making chocolate rum cakes. This year for half I tried her variation. My older son said he likes the original better. Here is the recipe if you want to try it.
Rum Cake - From the kitchen of Elizabeth V Kelbaugh
1 cup chopped pecans
1 pkg. Duncan Hines Butter Recipe mix
1 pkg. vanilla instant pudding
½ cup cold water
½ cup Wesson oil
½ cup dark rum (80 proof)
¼ lb. unsalted butter
¼ cup water
1 cup granulated sugar
¼ cup dark rum
Preheat oven to 3250 F. Grease and flour 12 cup Bundt pan. Sprinkle nuts over bottom of pan (optional mix ½ nuts in cake batter.) Mix all ingredients together. Pour batter over nuts. Bake 1 hour. Before cake come from oven, boil glaze 3 min.
Mix glaze ingredients. Let boil 3 min. and have hot when spooned evenly over cake. Use spoon to ease edge of cake from pan when pouring on ½ sauce. Remove from pan immediately. Spoon remaining sauce over top and sides. Let stand 3 to 4 days before serving.
* I like to use 6 cup decorative Bundt pans as well as 1 cup Bundt minis as gifts. I bake the 6 cup pans about 45 min. and about 40 for the 1 cup.