Rum Cake For A Special Birthday
This weekend we celebrated my oldest daughter, LuLu’s 26th birthday. You see the 25 candles + 1 more candle = 26 years. If you’ve been reading my blog for any length of time you’ve no doubt read about the different birthday cake requests I’ve honored for both of my girls as well as my man, Dan. I’ve whipped up Cheesecake, Italian Cream, Chocolate Cake with Cream Cheese Frosting, German Chocolate and yet more cheesecake . I’m honored that they request my homemade cakes each year.
This year is a little different from the rest with my new job altering my kitchen time. My time is a little less in the kitchen but I still planned on baking a special cake for my newly engaged daughter. My one request this year was that it be a simple cake. She obeyed this request and asked for Rum Cake. I perused a few recipes but ultimately decided on the Bacardi Original Rum Cake recipe. Greg and Katherine at Rufus Food and Spirits Guide had recently posted a delicious sounding recipe but it appeared a bit too time consuming for my time frame last week. It’s on my “recipes to try” list however, as I’m intrigued with the mix of apricot nectar in the glaze. I’m a bit ashamed not to have made the entire cake from scratch but after we took the first bite that feeling went right out the window.
Moist and loaded with Flor de Cana (sorry Bacardi) dark rum, topped with a generous sprinkling of pecans my cake produced ooh’s and ahhh’s all around. Served with a scoop of Blue Bell vanilla ice cream or all by itself this cake is a keeper. It is one of the easiest cakes I’ve ever made. I’m pretty sure adding a nice dark rum is what made this cake so delicious. Another plus for this recipe is that it is “best” served the day after baking, meaning you can bake a day ahead, then sit back and relax on the day of the celebration.
Enjoy!
Bacardi Rum Cake
| Ingredients: Small amount of vegetable shortening and flour for preparing pan Batter:1 cup pecans, coarsely chopped 1 (18 ounces) packaged yellow cake mix with pudding in the mix 4 large eggs ½ cup cold water ½ cup vegetable oil ½ cup light or dark rum Glaze: ½ cup unsalted butter Directions:
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Yum! Booze in cakes is awesome. You must consistently do well because I’ve never had anyone ask me to bake them a cake. Maybe one day my time will come 🙂
Awwww…do you have kids? Maybe Tofu would like for you to bake him a cake but just doesn’t know how to say it?!? Yes – booze in cakes is a win win!!
No kids yet. Hopefully by the time I have kids I will have mastered one cake. I made a carrot cake the other week. First one in my life. It wasn’t too bad.
YUM! I love it that my kids WANT me to bake their cakes..you’ll get it!
I’ve never had rum cake – I bet it tastes great!
Happy Birthday to your daughter, I see a wedding cake in the future? (Sally ducks quickly…..)
Wedding cake that will NOT be made by her mother! haha… You haven’t ever had a rum cake? Oh – my you need to make this one – it’s very easy and oh so yummy!
Oh this sounds wonderful, i love rum in a cake.. what kid wouldn’t want you to bake them a cake, if they all turn out this good.. c
Thanks – my kids are pretty spoiled when it comes to what they eat! It’s a good thing 🙂
This looks awesome. I’m glad we inspired you. Just think at 26 she’s already past regular candles. They grow up so fast!
I will be trying your recipe – the apricot mixture sounds too good! Yes they do grow up so fast but funny how I”m still just 33!
The rum must have made this cake so lovely and moist.. and flavorful! Happy 26th Birthday to Lulu!! xx
It’s amazingly moist without being sticky – so yummy. Thanks for the b’day wishes – she’s a happy young lady – to be 26 again! “Oh No thank you!”