Greater Midwest Foodways Alliance

FAMILY HEIRLOOM RECIPES

Illinois State Fair

August 12, 2022

 

 

Contestant

 

Norma’s Rum Cake
Monica Marchizza, Chatham, Illinois

 

 

When my mom, Norma, made Rum Cake, it usually was for Thanksgiving, Christmas, and ringing in the new year on New Year’s Day!

 

My mom’s best friend, Laura was French, and my mom was Italian. They were friends from grade school and our families were family and we still are today. Every year Laura and her family would have a New Year’s Day party and here comes my mom with her cake. Everyone would look forward to it and she loved bringing her Rum Cake for everyone to enjoy. It would sit in the middle of the table waiting for someone to cut into it. Of course, my mom would say, “Let’s have a piece of cake!” and within an hour, Laura, friend Dee and my mom would say, “We are all tipsy from the cake!”

 

My mom would start telling stories to all of us about Laura and her adventures when they were young. Laura would say, “Norma, that’s enough!” and my mom would say, “Ah Laura-it’s fun talking about the good old days.” Laura would just smile and shake her head. By the time the party was over, my mom would say, “I think I am drunk and so would Dee.” They would just laugh and laugh, knowing that the cake was just an excuse for mom’s stories!

 

Today, the tradition continues, and we reminisce about the good old days with our families and friends! Oh-how I miss those days with mom and her friends!

 

 

 

 

Contestant

 

Norma’s Rum Cake
Monica Marchizza, Chatham, Illinois

 

 

1 cup chopped pecans
1 1/3 cups flour
2 cups sugar
3 tsp baking powder
1 tsp salt
1 pkg vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup oil
3/4 cup dark rum

 

1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

 

Sprinkle nuts over bottom of a greased 10-inch tube pan. Stir together the cake mix flour, sugar, instant pudding, eggs, cold water, oil and rum. Pour batter over the nuts. Bake at 325 for one hour.

 

To prepare the glaze, melt the butter in a saucepan and stir in the sugar and the water. Heat to boiling, remove from heat and add the rum. Brush the glaze over the top and sides of the cooled cake. Repeat brushing glaze till you have used all of it.