Because it went into the cake, that’s why!
You guessed it: my latest endeavor resulted in a very moist, delicious rum cake. 😮 Out of this world!
A while back, I found this tasty rum cake recipe (for once, not on Pinterest), and as usual, it was the finished product that had me sold. The credit goes to a woman named Monica who shared her recipe on a lovely blog.
-As you know, folks, I never take credit for inventing any of these recipes. I just follow them and, at best, modify a few things.-
It’s not every night that I cook, but when I do, I try to make it as special as possible (sometimes even going so far as to “artify” the dishes I present my food on.) Yet, as my mother wisely pointed out to me one night, it’s just as well that I don’t cook all the time, otherwise it would be harder for us to maintain our “girlish figures.” 😛 Haha, bad joke.
It’s never an issue of time so much as it is money.
This will mark the second time I have made this cake. I followed the recipe almost precisely, except that I substituted the nut topping with raisins (walnuts hurt my moms’ mouth.) Can’t say I’ve ever actually had rum cake with a nut topping, but I assure you that raisins and rum go together like bread and butter!
It’s also a lot of fun, if you like baking.
It’s a pretty straightforward recipe – and, as I always say, if I can do it, anyone can! >o>
My mom and I loved the pan we saw in the recipe and scoured the Internet to find it. While we found a few close seconds, we didn’t find the exact one that Monica used. We are artists, and therefore, picky. But the end result was, we bought an average-looking bundt pan at the local Kitchen Store. ;_; Waah.
Couldn’t resist sharing a few of these pictures, for your viewing pleasure (like I said, artist! Gotta have pictures!) The way the mixture falls into the bundt pan always reminds me of Willy Wonka and the Chocolate Factory – you know the beginning when they’ve got that delectable chocolate oozing out in silky ribbons? YUM.
If this bad boy is screaming your name, go check out Monica’s recipe on the link I provided above (I’d post the recipe here, but I’m afraid that’ll make it look too much like I’m stealing it or something.) In my opinion, one of the best parts about making this cake – aside from eating it, of course – is spreading the rum glaze over the top. I used coffee-flavored Kahlua for all the rum in this recipe. I’m telling you, it is to die for!
Last but not least – and I am pleased to say I actually did invent this little addition – try topping off a slice of the cake with whipped cream! I got me a 2 for 1 deal of french vanilla whipped cream at the store. It goes amazingly well with the rum cake, in fact I wouldn’t dream of eating it without the cream on top. 😉
I encourage all of you rum-cake-lovers to give this a try, I’m sure you won’t regret it. 😀