Tim Holtz blog when he made one on his12th Christmas Tag.
Mazel Tov set by Papertrey Ink. I silver embossed the images and added Yellow Stickles to the flames.
I filled the baskets with home made goodies:
Star of David Sugar Cookies wrapped in a flat bottom clear bag.
home made fudge wrapped in a clear acetate box. (you can find my simple, delicious fudge recipe here)
and Pecan Rum Cake Bundtlettes with a label added to warn receivers they contain nuts!
Here's the basket filled to the brim with the goodies!
Amazing what a little ribbon, a flower and a tag can do to dress up a plain basket isn't it??!!
Bert's Rum Cake
Makes 1 large bundt cake or 12 Bundtlette cakes
1/2 cup chopped pecans
1 box yellow cake mix
1 box (3.4 oz) vanilla instant pudding mix
1/2 cup light rum
1/2 cup vegetable oil
1/2 cup water
1 cup sugar
1 stick unsalted butter
1/4 cup light rum
1/4 cup water
Preheat oven to 350. Spray a 12 cup bundt pan or 2 - 6 bundtlette pans with cooking oil spray with flour. Sprinkle chopped pecans over bottom. Stir cake mix and pudding together in large mixing bowl. Add rum, water, oil and eggs. Beat for 2 minutes with an electric mixer. Pour cake batter over nuts and bake for 45-50 minutes. If you are making the smaller cakes, spoon batter evenly into each mold (about 2/3 cup each) and bake for 20 minutes.
5 minutes before cake is done, prepare the glaze. Place sugar, butter, 1/4 cup rum and 1/4 cup water in a saucepan and boil for 3 minutes, stirring occasionally.
Remove cake(s) from oven and slowly drizzle the glaze over the top while cake is still hot. It will take several applications to use all the glaze. Cool cake in pan for 30 minutes before unmolding. Finish cooling on a wire rack.
Wishing a very happy Chanukah to all those who celebrate - starting next Tuesday at sundown.