Cake Ingredients:
Cooking spray
1 1/2 cups pecan pieces, reserve 1/4 cup
1 1/2 cups boililng water
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract
1/2 cup gold rum, Bacardi

Glaze Ingredients:
1 cup granulated sugar (I use sugar in the raw for a deeper flavor)
1/4 cup water
1 stick butter
1/2 cup gold rum (I use Bacardi 8 for a more complex flavor, for more ummph use 1/4 cup Bacardi 151 & 1/4 cup Bacardi 8)
NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

Directions for Cake:
Preheat oven to 350 degrees
Spray a Bundt pan and spread pecans on the bottom of the pan.
Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.
Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute.
Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined.
Pour in Rum, then finish mixing with a rubber spatula. (The batter will be thin.)
Pour into pan and bake at 350 degrees F for 40 to 45 minutes.

Directions for Glaze:
Melt butter in saucepan and add the sugar and water, bring to a boil.
Once it starts to boil, take off the heat and add the rum.
Pour into a large measuring cup that will hold that amount or more.
Set Aside.
Once cake is ready, take out of oven and leave in pan.
Gently prick holes into the cake with a skewer.
Slowly pour half of the glaze over the cake making sure to fill in all the holes.
Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on.
Gently prick more holes on other side and slowly pour other half of glaze over cake.
Fill the center of the cake with reserved pecans. Let cool and enjoy.
The cake is best if left at room temperature.
NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.

Right so here is a recipe I concocted when I wanted cookies, since I had no chocolate chips I improvised.

The stuff you need:

2.5 cups flour ( I used AP but knock yourself out and use what you like, coconut flour works well)

3/4 Brown sugar (packed as tight as you can)

3/4 cup sugar (I used plain white sugar this time, but demerara or sugar in the raw work too)

1 tablespoon Agave nectar

2 tablespoons honey

3 eggs

1 stick of unsalted butter softened

1/2 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon Vanilla extract

1/2 cup of chopped nuts of your choice

1 package of dried mixed fruits (5-7.5 oz)

What to do:

Preheat your oven to 350 degrees F (177 C)

Mix Flour, Salt, Baking Powder together in a bowl then set it aside

Combine the sugars and the butter in a large mixing bowl and stir until thoroughly mixed and slightly creamed.

Add the agave nectar, honey, vanilla and eggs, continue mixing until all ingredients are completely mixed.

Add the Flour mixture in four parts making sure that the previous addition is completely absorbed before adding the next.

When all the flour has been added and the dough is of the proper consistency fold in the nuts and fruit.

Chill in the fridge for 15 minutes

Drop in heaping tablespoons onto a non greased pan and bake for 11-15 minutes

Let stand for 1 minute before removing to a cooling rack

Try not to eat them all in one sitting

Makes about 18 big cookies.