Getting out in Fall on the Cape & Rum Bundt Cake

      Well, it's the end of September, a Black Moon is about to come upon us, the skies are gray and dreary, and you can feel the pending changes in the air. Over the next couple of weeks we will have the last of the bigger festivals and town activities before the end of the year run starts. Columbus day seems to be the final mark that second season has come to an end and life on the Cape returns to those of us that make this place home year round. As the air crispens and the leaves change color, the paths that lead through the woods and around the bogs to the ponds are empty. The times are getting near for the cranberries to be taken in and the bogs will be flooded and turn that bloodberry red. Keep your eyes open to the different farms around the Cape if you want to watch. If you are into dry harvests, the only one I know of around this area is Annies Crannies in Dennis, I just saw on their web site the shop opens October 8th. But still that is not all there is to do. With the Black Moon, the skies will be at there best for star gazing, so go find a spot on the beach, grab your honey and go count starts. Next the season will be picking up for for shell fishing as the air and waters turn cooler. Just something about the shellfish coming out of cooler waters, they seem to taste so much better. All this as we turn the page on another month, another season, another,, you name it. The list goes on. Im not hear to list everything, just spur thoughts, memories, possibilities. As you come down, out, up to close up those cottages, to winterize that summer home, or you know this is the time of year to be here. Get on the thinking Cape and go check out some of the places you used, take time to explore what brought you here in the beginning. Get to know the Cape in the fall and remember all the stuff you have forgotten about. And to you who live here, stop being a hermit, for the most part "they" are gone, and you can come out of hiding. Enjoy what is here, enjoy what nature the Cape has to share, get out before you are locked in for the winter months. The Cape is a four season year round place, isn't it time we start getting out and enjoying her year round. Hope to see you out there soon.   
      Small business report: this week we start with a place called SaltySoaps and can be found at local farmers markets and craft shows during the summer and year round atwww.saltysoaps.com. If you are a lover of salt soaps, cleansers, and scrubs and bath salts and moisturizers, well this is the place for you. She has flat rate shipping and a host of wonderful products you could ever want to pick for. Check her out, I have been told her products are everything they claim to. I have to admit this is a product I do not personally use as a guy, but I know there are many out there women and men that use salt bath products and swear by them. 
      Next is Cathy's Place Resort Wear and Accessories at 525 Rt 28 West Yarmouth. They are open into December and are a great place to check out. Just because it is past Labor Day, they have chosen to stay open, knowing there are locals that want good places to shop. This place is a hazard for my wife and daughter, (which for them is a good thing, for my wallet it is not) but they have very, and I mean very reasonable priced woman's clothing and accessories. It is located in the Christmas Tree shop in West Yarmouth along with the Cape Cod Sweatshirt and just one parking lot over Luke's Liquor Store. So one stop shopping for for everyone (LOL being funny.) But seriously check Cathy's Place out, the girls tell me you won't be disappointed. 
      Last for this week, Hot Chocolate Sparrows in Orleans. Folks if you are in, near or around Orleans, stop on in, they have a wonderful assortment of coffees and one of the largest listings of tea in the area. And yes the have hot chocolate and even frozen monkeys. And if you need to just relax get a pastry to go after the soup you are having for lunch or a snack. Then take some of there home made chocolates home with you. Have I made my point, they have it all and they are not just a coffee shop or just a seasonal place. These folks are the real deal, and you need to check them out.  
      Some change in weather we are having, hey? The more the swing in temperatures the more chances we have fog along with it, especially when you add in humidity and dew points. So the old gal has been getting a work out already and we don't see any let ups for a while. These swings and changes are what we look for in autumn and help us ease into the real upcoming changes. But let's not get too far ahead of ourselves. We still have many nice days to come and the grounds and light house will still be open on the weeks for a few more weeks. We still are giving weekend tours and there are some great views from the lamp room if you choose to journey up her winding stairs. A little closer to Halloween we will be decorating her up as she is always up for a good scare that weekend. So don't forget us and be sure you come and visit, and if you are a local please check into being a volunteer, many hands make light and quick work a couple times a year. Well hope you have a beautiful fall, and please don't forget us shinning out that beacon and blowing our own horns, here on ole Cape Cod.  
      Let me start by saying, (and I have said this many times before) unless I specifically state that the recipe is my own creation, I have picked it, pouched it, lifted it, copied it, or any other words you want to use, from another source. Some from my mother-in-law, some from church cookbooks, some from social cookbooks (these are no less than 25 year plus old), and all can be found multiple places. I try to stay away from big name cookbooks due to copyright infringements and if I do will give credit. On occasion I have found a recipe listed by a big name and by a half dozen or so other sources, or so close you wonder who came first? The chicken or the egg. In today's electronic media access, we can get recipes from just about anywhere, in any country, in any language and who came up with it first. So please again I state, I take no credit for these recipes unless I specifically note it (and then I am sure someone somewhere will say they had the same thing at aunt Suzy's party the second Tuesday of the fifth week of some month in 1982.) So you get the point.
      Now on with today's recipe, first, I normally do not like giving recipes using box mixes, however there are times that it just works best. My favorite bundt cake that my wife makes, Pistachio Cake, she tells me uses a box mix so I need to get over it. Next, you know my love for bundt cakes, and then add booze to it, where can this go wrong? NOT! This is sooo good, and it really does not take long or is really that hard. Read the directions and then toss it together. Have fun and please make it with the good stuff, if you don't drink the rum then why put it in the food you are going to eat. It will taste much better to you if you use what is good. Now go and enjoy.      
 
      This week's recipe: Rum Bundt Cake
 
      1      cup      chopped walnuts
      1      pkg      yellow cake mix (18.25 oz)
      1      pkg      instant vanilla pudding mix (3.4 oz)
      4                  eggs
    1/2     cup      water
    1/2     cup      vegetable oil    
    1/2     cup      dark rum
    1/2     cup      butter
    1/4     cup      water
      1      cup      white sugar
    1/2     cup      dark rum
 
      Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
      Glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

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