From The Kitchen of The Cypress House April 11, 1979:

Easter weekend always calls for a fancy dessert from the kitchen of The Cypress House. Like bourbon pies or tipsy pudding or Charlotte Russe. As an extra this weekend, we are going to bake another favorite spring dessert, a rum cake that is so moist and good you can’t say “No” to seconds. The cake is similar to the Sherry Cake that has been around for years, but I think it is better. And so does Nergis Balsara, who says she had never baked this cake without her friends’ asking for the recipe.

 

Easter Rum Cake

1 box yellow cake mix

1 (5 1/2-ounce) box instant butter pecan or vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup salad oil

1/2 cup dark rum

1 cup chopped nuts (optional)

 

Grease and flour (Nergis sugars her pan instead of flouring it) a Bundt or tube pan.

Mix together the cake mix and the pudding mix. Add the eggs, water, oil and rum and beat at medium speed for two minutes. Fold 1/2 cup nuts into the cake mix. Sprinkle the rest of the nuts into the bottom of the cake pan. Pour the batter into the pan and bake at 325° for 50 minutes to 1 hour. When the cake is done (test with a straw or cake tester), immediately pour the hot glaze over the cake. Let stand in the pan for a half hour before inverting onto the serving platter. (You may want to pierce small holes in the cake to allow the glaze to penetrate.)

For the glaze:

1/2 cup butter

1/4 cup water

1 cup sugar

1/2 cup rum

 Bring the butter, water and sugar to a boil. Simmer for five minutes. Add the rum and pour the glaze over the cake. (This is a lot of glaze and you may want to cut the ingredients down.)

From The Kitchen of The Cypress House August 29, 1979:

Elizabeth Faulk gave me a recipe many years ago that is so simple I hesitate it call it a recipe. But it will be perfect for the long holiday weekend coming up.

Liz’s Corned Beef Burgers

1 can corned beef

6 hot dog or hamburger buns

1 jar (10 ounces) Durkee Sandwich and Salad Sauce (no substitute)

 

Open corned beef and break up with a fork. Warm slightly in the microwave.

Spread both sides of buns with a thin layer of sauce. Fill bun with corned beef and drizzle extra sauce over beef. Close sandwich, wrap in foil and warm. Add extra sauce if desired.