As I have mentioned before, I am not a drinker of alcohol. I have never been a drinker of alcohol, because when I was a teenager my grandmother asked me to promise her that I would never smoke, drink alcohol, or take illegal drugs.
In those days, if you gave someone your word, you kept that promise, unless prevented by an act of God. According to my grandmother, other than communion, there is no act of God that requires alcohol consumption.
I have always kept my clean and sober promise to my Grandmother Esther. Contrary to what many people would think, going through life completely sober has its advantages. The only problem I have ever encountered has been the challenge of purchasing alcohol as a gift or for cooking.
Necessity is the mother of invention, and I needed an alcohol purchasing system. Being Swedish and knowing that genius has been defined as simplifying the complex, I kept it simple. My alcohol purchasing system is based on two fundamental principles. Pretty is as pretty does and it is best to go with what you know. Therefore my purchases are based on bright shiny labels or on something I’ve tried. The only wine in this home is Mogen-David. It is what is used at my church for communion.
As I mentioned in an earlier blog, I wanted to make a rum cake for my brain tumor fighting neighbor. Therefore, I needed to purchase a bottle of rum. So, off to the liquor store I went.
Since I have always been easily distracted by pretty colors, it took me a while to find the rum area, after wandering into the wine aisles. Such creativity in labeling. Kudos!
Finally, I found what I was looking for….rum. When making an alcohol purchase, it has been my experience that price is not much of a deterrent if the picture on the label reels me in. I immediately knew just which one I wanted. There was a pirate on the label! How can you go wrong picking a pirate? I was sold.
I took my purchase up to the counter and the fellow working at the store, narrowed his eyes to assess my purchase and immediately concluded that a rum rookie had entered his establishment. He asked me, “Just what do….you….plan to do with that rum?” I told him about the rum cake.
With several other people standing in line behind me, he laughed and said the pirate rum would not work for cake. He found me a nice golden rum for the cake and a bottle of Mogan-David wine as it is the end of September and opening day of beef stew season begins with the first frost.
The golden rum worked great for the cake. The cake was outstanding! However, I would like to suggest to the folks that bottle that stuff that they should seriously consider finding their own pirate for the label. After all it’s..Yo, ho, ho and a bottle of rum!
Yummy Rummy Cake
This recipe is from, “Once Upon a Chef”.
Position rack in the center of the oven and preheat to 325 degrees.
Grease the inside of a 12-cup Bundt pan with butter, then coat the pan lightly with flour. Tap pan and tip out any excess flour.
4 large eggs
3 large egg yolks
1/2 cup golden rum
2 teaspoons vanilla extract
1 teaspoon almond extract
2-1/2 cups cake flour (must use cake flour)
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
In a medium-sized mixing bowl whisk together the eggs, egg yolks, rum, and vanilla and almond extracts. Set aside.
Into a large mixing bowl add cake flour, brown sugar, granulated sugar, baking powder and salt. Mix dry ingredients together. With an electric mixer on low speed beat in the butter until well combined. Next add in the liquid ingredients a third at a time, just until combined. Be sure to wipe down the edges of the bowl after each addition. Once all of the liquid has been added, increase mixer speed to medium and beat for an additional two minutes.
Pour the batter into the prepared Bundt pan and bake for 65-75 minutes or until a toothpick inserted in center comes out clean.
Cool the cake on a rack for ten minutes.
While the cake cools make the glaze.
1/2 cup (1 stick) unsalted butter
1/4 cup water
1 cup granulated sugar
1/4 cup plus two Tablespoons of rum
In a small sauce pan melt butter. Add the water and sugar and bring to a boil. Turn the heat down to medium low and simmer for five minutes stirring constantly. The glaze should thicken slightly. Remove from heat and stir in rum.
While the cake is still in the pan use a toothpick to poke holes all over the bottom. There should be lots and lots of holes. Slowly, brush or spoon half of the glaze over the holes in the bottom of the cake and let it soak in. Remove cake and place on a plate. Poke holes in the top of the cake. Slowly brush remaining glaze on top and sides of the cake. Let glaze soak in so that it does not run off, but is absorbed into the cake.
Let the cake sit for about a hour, then serve with ice cream or whipped topping.