IT'S FOODIE FRIDAY WITH OUR FAVORITE CHEF-CHEF CHERISE KATERI COX!!!

Our favorite Chef---Chef Cherise Kateri Cox---joins Hammer & Ellen J in the kitchen once again, this time to bake up a delectable rum cake that will make you intoxicated and wanting more!!! If you would like to bake with us, here is the recipe:

Rum Cake Ingredients: 1 lb raisins, ground or chopped 1 lb prunes, ground or chopped 1 lb currants, ground or chopped 1 tsp grated or ground nutmeg Red Wine Wray and Nephew Overproof Rum 1 tsp cinnamon powder 1/2 tsp mixed spice for baking 1/2 tsp salt 3 tsp baking powder 3 cups baking flour finely grated rind of 1 lemon 8 oz butter 2 cups sugar 3 tbsp browning 12 eggs 2 tsp rose water 1/2 cup sherry 2 tsp vanilla At least two months in advance, place fruit in a large jar. Pour the wine and rum over the fruit, so that it is completely covered. Cover jar and leave fruit to soak someplace dark. Sift together the first five dry ingredients. Add lemon rind, and mix in well. Cream butter and sugar in a very large mixing bowl. Add the browning sauce. Add 4 cups of the soaked fruit, stirring it with a large wooden spoon. Beat eggs until light and fluffy. Add the rose water, sherry and vanilla. Add egg mixture to butter mixture, mix well. Mix the soaked fruit into this mixture. Save the left-over fruit for the next year. Gradually mix in the flour mixture. Test to see if the wooden spoon can stand upright in the middle of the mixture. If not, add some more flour until the mixture can support the spoon. Grease a couple of baking pans and line with grease paper. Grease and flour lined pans. Pour mixture into tins and bake for 2 hours in a low oven on 300. Place a pan of water in the bottom of the oven to ensure cakes do not dry out.

Also, we will be baking up a special cake---"The Hammer Brownie Cake"---nutty, rich and decadent---just like our Hammer!!! As Hammer says "Get downy with the brownie!" To join us, 319-527-6099 is the number.