Recipe

Lemon Sage Red Snapper Recipe

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Ingredients

Directions

Step #1 ---GLAZE------ 1 c Sugar 1/4 lb Butter 1/4 c Lemon juice Zest from one lemon 1/4 c Rum Directions: preheat your trusty oven to 325F degrees.
Step #2 Grease & flour a Bundt pan (or a 11" diameter decorative jello ring mold).
Step #3 Put sliced nuts in the bottom of the pan.
Step #4 Put cake & pudding mixes in a large mixing bowl & add the rum, water oil & eggs.
Step #5 Mix for 2 mins.
Step #6 bake this at 325F for 50-60 mins, or until a cake tester comes out clean.
Step #7 When the cake is almost done, butter, prepare the glaze by boiling and stirring the sugar, lemon juice & lemon rind for 2-3 mins.
Step #8 remove this from heat, let cool slightly, & then stir in the the rum.
Step #9 Remove cake from oven & spoon hot glaze over the bottom, but mostly between the cake & the sides (and center) of the pan.
Step #10 Let soak in & carefully turn cake out of pan when cool.
Step #11 --.
Enjoy the LEMON SAGE RED SNAPPER recipe

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